Pantry Meals - Week 6 Crispy Orange Beef

Crispy Orange Beef

2 (12 oz.) cans Roast Beef, drained (*home canned is best) 3 TBS soy sauce 6 TBS cornstarch, sifted 1/8 cup dried Orange Peel 1/4 cup + 2 TBS orange juice 3 TBS molasses 1 TBS rice vinegar 1 1/2 tsp. sesame oil 1 1/2 cups vegetable oil 1 (4 oz.) can green chilies scant 1/4 tsp. ginger scant 1/2 tsp. garlic powder 1/2 tsp. red pepper flakes 1 1/2 cups uncooked rice 3 cups water (for cooking rice) Instructions: Begin by combining the sauce ingredients (2 TBS soy sauce, molasses, orange juice and sesame oil) and set aside. Next, mix together the dry seasonings, set aside as well. Line a cookie tray with three layers of paper towel and set aside. In a separate pot, begin cooking the rice. Finally, sift the cornstarch. Heat the oil over medium heat until the temperature reaches 375 degrees. Meanwhile, combine the beef with 1 TBS soy sauce and sifted cornstarch. Once the oil is ready, carefully add one-third of beef and fry, stirring occasionally to keep beef from sticking together, until golden brown, about 1 1/2 minutes. Using a metal slotted spoon, transfer meat to paper towel lined sheet. Return oil to 375 degrees and repeat with remaining beef. After frying, reserve 2 TBS frying oil. Heat reserved oil in a 12 inch skillet over medium heat. Add green chilies and dry seasonings, stirring to combine. Add liquid sauce ingredients, stirring until slightly thickened, about 45 seconds. Add beef and toss. Serve immediately over cooked rice.