Crispy Tangerine Beef Stir-Fry

1. Tenderize the Beef

Cut the flank steak into strips that are about 3 inches long, ¹⁄8 inch wide, and ¹⁄8 inch thick. Place the beef strips into a bowl and coat them evenly with baking soda. Refrigerate them for at least 8 hours or overnight to tenderize the meat.

2. Prepare Tangerine Skin

Soak the old tangerine skin in hot water for about 20 minutes or until it becomes soft. Once softened, slice the tangerine skin finely until you have about 2 tablespoons.

3. Marinate the Beef

Combine the lightly beaten egg whites, Shaoxing wine, a pinch of white pepper, peanut oil, and cornstarch. Add the marinade to the beef strips, tossing them well to coat. Place the beef back in the refrigerator for another 30 minutes to allow the flavors to meld.

4. Prepare the Sauce

In a small bowl, mix together the Red Stock, double dark soy sauce, Shaoxing wine, white rice vinegar, sesame oil, Red Oil, sugar, cornstarch, salt, and a pinch of white pepper.

5. Deep-Fry the Beef

Heat a wok on high heat for about a minute, then pour in the peanut oil and heat it to 300ºF. Deep-fry the marinated beef in batches, making sure to separate the strands. Fry for 10 to 12 minutes or until the beef is golden brown and crispy, then remove and drain on paper towels.

6. Stir-Fry the Aromatics

With the wok still hot, add the dried Thai chiles, soaked tangerine skin, minced ginger, minced garlic, and sliced scallions. Stir-fry on high heat until the chiles blacken slightly. If the scallions start to scorch, reduce the heat a bit.

7. Combine and Serve

Add the fried beef back into the wok and create a well in the center. Give the sauce a quick stir and pour it into the well, then stir-fry everything together for about 1½ minutes until the beef is well coated and the sauce is absorbed. Turn off the heat and transfer the stir-fry to a serving dish.