Tuesday, August 03, 2010

Crispy Orange Veal

crispyorangebeef

This isn't something I've ever seen on a Chinese restaurant menu here in Sweden, but I understand it's fairly popular in the US. Well, using beef, not veal - but when I went to the store, the veal looked great so I thought I'd give it a whirl. It turned out very nicely, and it's definitely something I'd like to eat again! I love food like this - it takes minutes to put together, and it's nicely satisfying. I really enjoy sweet and salty together - if you do too, then this is for you.

Crispy Orange Veal
(printable recipe)

500 g veal (I use a cut from the inside of the leg - same as you would for a Wienerschnitzel, if that helps.) in strips
corn flour
oil
2 tbsp minced ginger
2 garlic cloves, minced
finely grated zest from 1 orange
3 tbsp orange juice concentrate
75 ml sugar
75 ml rice wine vinegar
1 tbsp soy sauce
1 tsp salt

Start by covering the veal strips with corn flour. Fry them in a little oil on high heat, in a wok or large frying pan. When they're crispy, remove them from the pan while you make the sauce.

Combine orange juice, sugar, rice vinegar, soy sauce and salt in a bowl.

Fry ginger, garlic and orange zest in your pan, just until it starts to get fragrant. (A minute or two.) Add the orange juice mixture, and bring to a boil. Cook until slightly thickened, for 3-4 minutes.

Add the veal and stir well to make sure all the crispy strips are covered in sauce. Serve with cooked rice and perhaps some broccoli.

Recipe in Swedish:
Knaprig kalv i apelsinsås

7 comments:

Anonymous said...

wow this looks really tasty
i would defenatly make this

however...what is orange concentrate?

sorry for the spelling mistakes
(:

have a great evening

Anonymous said...

*definitely*
(;

Anonymous said...

This looks very yummy! A couple of comments: in US Chinese restaurants veal is found mostly in Kosher places, where veal is often substituted for pork. It's harder to get good veal in the US than in Europe, probably because of the economy of raising meat.

I've usually had this dish made with the American cut called flank steak, a tasty but fairly fibrous cut often grilled and sliced across the grain (delicious for barbecue). The fried pieces of beef have a nice chewy texture and the flavor of beef stands up better to the assertive seasoning (this dish usually includes hot chilis). Do try it with beef sometime -- you might find that the dish has a better balance.

Susan

Anne said...

Concentrated orange juice - often sold frozen in the US, and in small packets here...

Thanks for the tip on beef! Flank steak is very rarely sold here (isn't it strange how much cuts vary?) but I'll try another cut! I'm sure it will be delicious!

Deborah said...

This looks awesome, Anne! I love Crispy Beef, it's my favorite dish. Sometimes it's called sesame beef and sprinkled with sesame seeds. I also feel it is at its best served spicy. This recipe (which suggests flank steak or sirloin) sounds really good to me though the picture is not nearly so lovely as yours!

http://chinesefood.about.com/od/szechuanmeatrecipes/r/szechuanbeef.htm

Carol said...

I just made the orange sweet and sour sauce to serve over rice and sauteed tofu. It was really yummy and so easy.
Thanks for the recipe.

KARLAVAGNEN said...

I made this last weekend and it was delicious. Only one regret though, that I did not make more of it.

I used a freshly squeezed orange instead of the "orange concentrate". It worked beautifully. Thank you for sharing this, and other mouthwatering recipes!