[kalee]

Thank you! I’ll look for it!

[Liz]

Recipe from the celebrated Shun Lee Palace, NYC. Luxe restaurant has been wowing midtown diners since the ’70s offering Cantonese, Shanghai or Szechuan food done in style. No fewer than five duck entrées. Waiters theatrically assemble your table’s centerpiece—vegetables skillfully carved into animal shapes. The experience doesn’t come cheap. Top-notch cuisine served graciously beside a hand-sculpted taro dove.

Crispy Orange Beef / 4-6 Servings
Wine Pairing: A fruity Zinfandel; Seghezio Alexander Valley Home Ranch Zinfandel 2002

PREP Steep/fridge 4-24 hrs combined steak, b/soda, water, marinade; (b/soda tenderizes meat).
PREP ORANGE discard ends. Slice into 8 wedges, cut fruit off rind. Cut away pith; julienne rind.
HAVE SLURRY READY combine sugar, vinegar, sherry, soy sauce, tsp corn starch.

METHOD heat salad oil smoking. Add egg white and corn starch to steak; mix thoroughly.
Fry beef 20 sec; liftout/drain. Liftout bits from oil w/ slotted spoon. Return the beef, fry 30 sec, remove/ drain.

FINAL Discard oil; add to pan scallions, beef, sesame oil, sherry-soy sauce mixture,
orange rind, Grand Marnier and chili paste. Stir-fry 30 sec. Remove to plate.

SERVE immediately.

ING ◾ 8 oz flank steak, in one inch slivers ½ inch wide by ¼-inch thin. ◾ ½ Tb b/soda ◾ 3 Tb water ◾ 1/3 cup julienned orange rind in 1-inch lengths ◾ 2 cups veg oil ◾ 1 egg white ◾ cup corn starch ◾ 2 Tb sugar ◾ 2 Tb red wine vinegar ◾ 1 Tb sherry ◾ 2 tsp soy sauce ◾ 1 tsp corn starch ◾ ½ cup white part scallions, sliced diagonally into ½ inch pieces, ◾ tsp sesame oil ◾ Tb Grand Marnier ◾ ¼ tsp Szechwan chili paste