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Orange Peel Beef

Reviewed: Jan. 10, 2010
Tastes like authentic Chinese. That being said, when my husband prepared it, he used 2 lb of beef, and doubled everything else - with the exception of the red pepper flakes, which he quadrupled. He also deep fried the beef to make it crispy, since we do not have a wok. The sauce made a nice glaze, which let the brown rice we served it with, stick to it nicely. It was on the higher end of my hotness tolerance for me, but my husband could take it spicier - so a nice average for the spice level. If you would like to serve any broccoli, or other veggies with it, I would recommend doing either 4x or 6x the amount of sauce in the recipe, and cut back a bit on the cornstarch. With the extra pepper, the flavors of the orange, ginger, garlic and sesame really came through. Another variation we will try is frying the beef and serving the sauce as a dipping side.
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