Orange Beef

Watch the Tutorial here!

Zest one orange using a microplane grater. Place the zest in a small bowl.
Cut about 10 small circles of skin from another orange, avoiding the white part. Place them in a separate small bowl.
Take another orange and slice a good size of skin without avoiding the white. Cut it into long, thinner strips and place them in a separate bowl.
Cut the last orange in half and juice it to obtain ¾ cup of fresh orange juice.

In a small pot, combine the orange juice, dark brown sugar, beef stock, orange zest, rice or white vinegar, ¼ tsp of cayenne pepper, soy sauce, and sesame oil.
Mince the garlic and grate about half of the ginger. Add them to the marinade and mix until the sugar has dissolved.
Pour 1.5 cups of the marinade into a separate bowl to use as a sauce.

Remove excess fat from the rib eye steak and slice it into small pieces.
Place the beef in a large ziplock bag and pour the marinade inside. Remove excess air, ensure the beef is coated, and let it sit for a few minutes.
After marinating, drain the beef and remove any excess marinade.
In a small bowl, mix the baking soda and cornstarch. Coat the beef pieces with this mixture.
Heat a small amount of oil in a wok and cook the beef until fully cooked. Place the cooked beef on a paper towel.

In the remaining 1.5 cups of marinade, add 1 tbsp of cornstarch, ¼ tsp cayenne pepper, thin strips of orange peel, and a few red chili peppers.
In a clean wok, heat about 1 tbsp of oil. Stir-fry the thin orange peel strips for a minute.
Add the sauce mixture to the wok and bring it to a boil. Add the cooked beef and stir until each piece is coated with the sauce.
Serve the orange beef over white rice.