cucumber, sliced in half, seeds removed, thinly sliced into half moons
tablespoon rice wine vinegar
large scallion, thinly sliced on the bias, for garnish
Serving Size: 1 (361) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 134 g44 %
Total Fat 15 g23 %
Saturated Fat 5.9 g29 %
Cholesterol 85 mg
Sodium 576.5 mg
Dietary Fiber 4.5 g18 %
Sugars 5.8 g23 %
Protein 26.6 g
For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
Place beef strips in a large bowl and add 2 T. cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 T. cornstarch right before frying and toss to coat.
Fry the beef in 2 to 3 batches until golden, 4-5 minutes. Drain on paper towels and season with sea salt.
For the sauce: Set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. Toss the beef in the sauce to coat thoroughly.
Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.