Yang-Yang Crispy Beef - cooking recipe

Ingredients

Steak
peanut oil, for frying
1 lb sirloin steak, pounded 1/4-inch thick and finely sliced into strips
3 tablespoons cornstarch
sea salt
Sauce
1/2 cup sweet chili sauce
2 tablespoons light soy sauce
1 orange, juice and zest
1 head romaine lettuce, shredded
1/2 cucumber, sliced in half, seeds removed, thinly sliced into half moons
1 -2 tablespoon rice wine vinegar
1 large scallion, thinly sliced on the bias, for garnish

Preparation

For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
Place beef strips in a large bowl and add 2 T. cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 T. cornstarch right before frying and toss to coat.
Fry the beef in 2 to 3 batches until golden, 4-5 minutes. Drain on paper towels and season with sea salt.
For the sauce: Set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. Toss the beef in the sauce to coat thoroughly.
Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.