Prime Rib Orange Beef

🧂 Ingredients

• ½ lb prime rib roast

  (thinly sliced against the grain into strips or squares)
• 1 large egg white
• ½ cup cornstarch

  (plus 2 teaspoons for the sauce)
• 1 large orange

  (zested and juiced)
• 3 tablespoon soy sauce
• 3 tablespoon rice vinegar
• 2 tablespoon mirin
• 2 tablespoon sugar
• 1 teaspoon chili paste

  (I use Sambal Oelek brand)
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

  (optional garnish)
• peanut oil

  (for frying)

Instructions

• 1 Place the sliced prime rib leftovers into a bowl and coat with egg white. Toss
  with cornstarch until fully and evenly coated. Set aside for 10 minutes.
• 2 Combine the orange juice and zest, soy sauce, rice vinegar, mirin, sugar, chili
  paste, and 2 teaspoons of the cornstarch in a liquid measuring cup. Mix until
  smooth.
• 3 Heat a wok, deep-sided skillet, or Dutch oven with enough oil to cook the beef
  pieces (about ½ inch) to 375°F (190°C).
• 4 Fry the coated prime rib strips, working in batches if necessary, until crisp
  and lightly browned or about 1-2 minutes per side. Remove to a wire cooling rack
  over paper towels. Repeat as necessary until all of the prime rib is fried.
• 5 Remove excess oil from your wok, skillet, or Dutch oven leaving about 1
  tablespoon of oil to cook the sauce. Reduce the heat to medium-high and add the
  mixed sauce ingredients. Bring the sauce to a boil and stir until thickened,
  about 1 minute.
• 6 Return your fried prime rib pieces to the wok or skillet with the sauce, stir in
  the sesame oil and toss to coat evenly. Remove from heat and serve immediately.

Nutrition Info