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

Ingredients

• 1 1 ⁄ 2 pounds boneless beef …