For Beef:
1 lb flank steak, cut into 1-inch strips
1 egg white
1 tbsp cornstarch
¼ cup vegetable oil
¾ oz spring onions, (up to 1 oz), cut into 1-inch long pieces, green and white parts divided
salt and ground black pepper, to taste
For Sauce:
1 tbsp vegetable oil
1 ginger, (2 inch piece), peeled, minced
2 finger chile peppers, of your choice, seeded, minced
orange, (from 1 orange)
orange zest, (from 1 orange)
3 garlic cloves, minced
¼ cup rice vinegar
¼ cup soy sauce
¼ cup brown sugar
1 tbsp fish sauce
To Serve:
1 cup rice, steamed, per serving
¼ tsp spring onions, chopped, per serving
Make the sauce first. Heat up oil in a saucepot over medium heat then add the ginger, garlic, and chile peppers. Saute until translucent.
Add the rest of your sauce ingredients and stir to combine. Bring sauce to a boil, then reduce to a simmer. Continue simmering for roughly 10 minutes, until the sauce reduces by half. Set aside.
Prepare the batter for the meat first. Combine egg white and cornstarch in a mixing bowl. Season with salt and pepper, then beat until evenly incorporated.
Add the beef and coat in the batter. Set aside.
Heat up oil in a wide skillet over medium-high heat. Add the coated beef, and saute for no more than 5 minutes, until they turn golden and crisp. Drain off excess fat.
Once the beef turns crisp and golden, reduce heat to medium-low. Add the white parts of the spring onions. Saute briefly.
Pour the sauce into the beef and green parts of the spring onions. Stir to combine. Simmer briefly for 3 to 5 minutes.
Transfer your beef to a serving container and sprinkle chopped spring onions as garnish. Serve with rice, and enjoy!
Sugar: 11g
:
Calcium: 50mg
Calories: 350kcal
Carbohydrates: 44g
Cholesterol: 54mg
Fat: 8g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 437mg
Protein: 24g
Saturated Fat: 4g
Sodium: 995mg
Vitamin A: 44IU
Vitamin C: 1mg
