For Orange Beef we use a technique called “velveting,” a tenderizing step that entails marinating the meat in a cornstarch slurry and then frying it. This completely transforms a flavorful (but chewy) cut of beef, and pushed this recipe into full-on Chinese restaurant territory.
Makes: 4 servings
Time: About an hour
1 1 ⁄ 2 pounds boneless beef …
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