Phone-it-in Orange Beef

Phone-it-in Orange Beef

 

Some cuts of beef just are never going to be Ruth’s Chris caliber. But that doesn’t mean they aren’t good, they are just something else.

A disappointing, tough, lean Delmonico makes a damn fine Chicken Fried Steak, or pepper steak. Ditching the supermarket has made me step up and learn a few things, and now I see how truly cheated we have been.

I kid you not, a well raised chicken fried steak is ten times better than an easy supermarket commodity-raised wet-aged steak. Regaining those food skills is well worth the effort, and honestly? Not even all that hard.

Restaurant style Orange Beef is an amazing treat, involving steps for dredging, frying, and otherwise giving your beef strips an amazing, crispy, tender texture, coated in rich, sticky, delicious orange-flavored sauce. 

This quickie is not that.  It has the flavors, but not the oil, the deep fried stickiness, the deep fry smell or fussy steps. It also doesn’t have that ethereal texture, or glaze, but being so  quick, easy, delicious, healthy, and tasty, it’s exactly what a weeknight needs. Pleasing and satisfying fuel for mind and body, and a non-burger way to honor  and enjoy the more complex parts of the animal. 

I struggle a little with the sourcing of the frozen veggies, the Bird’s Eye I used are Conagra, which is… Conagra. But we live in the world we live in, and one battle at a time.

Makes about four servings

  • 1/2 – 1 pound of some type of everyday beef steak; flank, round, sirloin tip steak, something chewier and not-too-fancy, thinly sliced across the grain and cut into 2-by-1/2-inch strips 
  • 1 teaspoon baking soda 
  • 3 tablespoons orange juice
  • 3 tablespoons soy sauce 
  • 3 tablespoons white vinegar 
  • 2 tablespoons sake or white wine
  • 2 tablespoons sugar 
  • 2 teaspoons cornstarch 
  • 2 tsp cooking oil (I use lard or olive)

Rub the beef strips in the baking soda, and refrigerate, approx 30 minutes. 

Mix together the orange juice, soy sauce, vinegar, wine, sugar and cornstarch. 

Rinse the beef strips well, pat dry on paper towels. Heat the cooking oil in a skillet, add beef strips and brown, about 4 minutes, turning to brown all sides. Remove to a plate. 

Add the package of frozen stir fry veggies to the hot skillet, with 2 tablespoons water, and cover. 

Simmer for about 8 – 10 minutes to allow larger pieces to cook through, then remove lid. 

Allow the water to simmer away, then add the soy mixture to the skillet and simmer until thickened and nicely coating the veggies. 

Return the beef strips to the mix, combine well, and serve warm, alongside rice.

Sustainably and attainably delicious, twenty minutes or less. 

 

What’s in season: Celebrating strawberries with homemade Strawberrycello

What’s in season: Celebrating strawberries with homemade Strawberrycello

 

If I was going to name one skill to master to save money and really intensify the flavors of your home cooking, it would be to deeply start exploring the juices. We throw away so much flavor and nutrition because we don’t value that extra bit of juice in the pan. Yet we will buy a separate spice or sauce to do exactly what that discarded juice will do if you would only recognize it.

Seasonal fruit is a great example of how harnessing the power and flavor of those natural peak-of-freshness juices makes your cooking extraordinary. Most recipes solve the issue of too juicy in pies and jams by cooking the fruits down, and adding thickener. But reverse that thinking, and slow down your process, and I think you will be amazed at the difference.

Got my first strawberries from the local Amish farmer a couple days ago. Plain, simple, straight-up strawberry jam may be one of my very, very favorite kitchen staples. But last year, I made this. And it’s a pretty wonderful way to celebrate that unmistakable flavor of a fresh, ripe, local strawberry in January. And a really excellent DIY gift idea, if you are inclined to think ahead that way.

Strawberrycello

  • 2 pints strawberries, hulled and sliced, or 1-1/2 pounds frozen strawberries, thawed
  • 1-1/2 cups Simple Syrup*
  • 1 fifth vodka, 80 – 100 proof

Muddle the strawberries and simply syrup with a wooden spoon in a half-gallon jar. Stir in the vodka. 

Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of strawberries, about 7 days.

Strain the mixtue with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid – it will make your Strawberrycello cloudy. 

Note: If you feel your berries may have been a little overripe, and the flavor of your liquor seems a little flat, add a Tablespoon of strawberry or raspberry vinegar to restore the balance.  

Seal and store in a cool, dark cabinet. Use within 1 year. 

Perfect for sipping on a summer day, for spiking a cosmo, mixing with a summery white wine like Prosecco – don’t forget to chill the glass! 

From the very fun book, Homemade Liqueurs and Infused Spirits by Andrew Schloss. 

Martha will show you how to make herb sugar here.

 

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