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Rach shares her make-your-own-takeout (MYOTO) recipe for Chinese-American-style crispy orange beef.
"I made this last with blood oranges, which are in season generally December to April. It's also great with sugary Cara Cara oranges, small seedless oranges and tangerines. Serve with white rice cooked with a few slices of ginger root and 2 large cloves of crushed garlic. Be sure to remove the ginger before serving!" –Rach
Rach's Pro Tip: Firm up the beef in the freezer a few minutes before slicing.
For the beef and marinade, place meat in bowl or shallow dish, combine marinade (soy sauce through salt) and toss with beef in bowl, let stand 15 minutes. To cook the meat, coat evenly with cornstarch then cook in 2 batches, first in 2 tablespoons peanut oil, then add another tablespoon for second batch and remove beef to platter.
For the sauce, remove the zest from orange or tangerines with vegetable peeler first, then very thinly slice into strips and reserve—then juice the fruit. Combine orange or tangerine juice with the rest of the ingredients in a bowl and reserve.
For the stir-fry, place ½ cup water in large skillet with lid and bring to boil. Add broccolini and season with a little salt, cover 2 to 3 minutes, uncover and let water absorb, turn off heat.
Heat a large nonstick skillet over medium-high heat, add remaining 1 tablespoon oil from preparing meat, a turn of the pan, toss leeks a minute or 2, add ginger, garlic, chilies and reserved sliced zest, toss 1 minute, add sauce and beef and combine a minute or 2 more. Serve with white rice and steamed broccolini and sesame seeds sprinkled on top.