Classic Orange Beef

Directions

1. 1
   In a shallow bowl, dust the steak with the baking soda and toss to coat.
2. 2
   Refrigerate for 30 minutes.
3. 3
   In a glass measuring cup, combine the 3 tablespoons of orange juice with the soy sauce, vinegar, sake, sugar and 2 teaspoons of cornstarch and whisk to blend.
4. 4
   Add the egg white to the meat and toss to coat.
5. 5
   Sprinkle with the 1/2 cup of cornstarch and toss again until the meat is completely coated.
6. 6
   Let stand for 10 minutes.
7. 7
   Meanwhile, in a wok, bring the peanut oil to 375 over moderately high heat.
8. 8
   Fry the meat in the hot oil in 3 batches until crisp and lightly browned, about 4 minutes per batch.
9. 9
   Transfer each fried batch to a paper towel-lined baking sheet season with 1/3 teaspoon of kosher salt.
10. 10
    Drain off all but 1 tablespoon of oil from the wok.
11. 11
    Add the orange zest strips and stir-fry over moderately high heat until fragrant and browned at the edges, about 1 minute.
12. 12
    Add the scallions and chili paste and cook for another minute.
13. 13
    Whisk the orange juice-soy mixture, add it to the work and bring to a boil; cook until thickened, about 1 minute.
14. 14
    Return the meat to the wok and toss to coat with the sauce.
15. 15
    Stir in the sesame oil and serve.