Tested Recipe with Slight Adjustment Adapted from www.beyondkimchee.com
340g beef tenderloin (very thinly sliced)
1 tsp chopped garlic
½ orange (thinly sliced into bite sized pieces)
3 tbsp cooking oil
¼ tsp salt
¼ tsp ground white pepper
½ cup corn starch
1 tsp baking soda
1 tbsp grated orange zest
¼ cup freshly squeezed orange juice
3 tbsp caster sugar
3 tbsp light soy sauce
3 tbsp rice vinegar
1 tsp grated young ginger
2 tsp corn starch
- In a small mixing bowl, combine all the ingredients for the sauce and set aside.
- Marinate the beef slices with salt and ground white pepper.
- In a shallow bowl, mix corn starch and baking soda. Pour cooking oil just to coat the bottom of the skillet and heat over medium heat. Coat the beef slices with the corn starch mixture lightly and drop in the skillet. Fry the beef until they are browned on both sides. Transfer the beef onto a plate lined with paper towel. Set aside.
- In a clean skillet, heat 1 tbsp of cooking oil over medium heat and saute chopped garlic until fragrant. Pour the reserved orange sauce, let it bubble and reduce in half. Add in the beef slices and the orange slices, toss well to coat with the sauce. Remove the skillet from the heat and serve immediately with rice.