Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE MARINADE AND SAUCE: Place beef in zipper bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne in large sauce pan and whisk until sugar is fully dissolved. Measure out 3/4 cup of mixture and pour into bag with beef. Seal bag, making sure that all pieces of beef are coated with marinade. Refrigerate 30 - 60 minutes, but no longer. Bring remaining mixture to boil in sauce pan over high heat. In a small bowl, combine 3 teaspoons cornstarch with the cold water; whisk together until smooth and then whisk into boiling sauce. Simmer sauce, stirring occasionally until thick and translucent, about 1 minute. Remove from heat and stir in orange peel and chiles. Set sauce aside. | 2. FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk remaining 2 teaspoons cornstarch, cayenne, and baking soda until combined. Drain beef in colander or large mesh strainer; thoroughly pat beef dry with paper towels. Place half of beef pieces in egg whites and turn to coat. Transfer pieces to cornstarch mixture and coat thoroughly. Place dredged beef pieces on wire rack, set over baking sheet; repeat with remaining beef. | 3. TO FRY THE BEEF: Heat about 3 cups oil in large, deep pan to 350 degrees. Carefully place half of beef in oil one piece at a time; fry until golden brown, about 3 minutes, turning each piece with tongs half-way through cooking. Transfer beef to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining beef. | 4. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add beef and gently toss until evenly coated and heated through. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blade steak	1 1/2	lb	trimmed cut	945.2021	0.0	138.4483	43.6561
chicken broth	3/4	cup	low sodium	58.59	1.4175	8.3538	1.9656
orange juice	3/4	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
orange zest	1 1/2	1/2	grated	-	-	-	-
orange peel	8	pieces		-	-	-	-
white vinegar	6	tablespoons		16.092	0.0358	0.0	0.0
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
dark brown sugar	1/2	cup		-	-	-	-
garlic clove	3	Tablespoon	minced	-	-	-	-
gingerroot	1	tablespoon	grated	4.8	1.0662	0.1092	0.045
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
cornstarch	5	teaspoons	separated	731.52	175.2384	0.4992	0.096
cold water	2	tablespoons		0.0	0.0	0.0	0.0
chilies	8			-	-	-	-
egg white	3			51.48	0.7227	10.790999999999999	0.1683
cornstarch	1 1/2	cups		731.52	175.2384	0.4992	0.096
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
peanut oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.