I finally made the orange beef from forever ago. I admit that I actually started it on Sunday and finished it last night. There are a lot of ingredients for this, but that is the trend for all the recipes in the cookbook. It still isn’t hard to make.
Ingredients – I know, I know, I need to buy regular sherry instead of the crappy cooking sherry, but I cannot find it for the life of me. I didn’t think to check a wine store until after I already bought the crappy stuff – a decision I regretted later.
Ingredients for the cooking. There was supposed to be only 8 pieces of the orange peel, but I kind of destroyed one peel. Apparently, I need some sort of orange peeling class. Only problem – I have no idea what to do with the oranges themselves! I might have to make some cookies or something.
I didn’t take any pictures of the sauce or the cooking ingredients combined because it just looked….brown. Anything with dark soy sauce tends to only be brown.
Beef cooked – at this point, the recipe said to remove all but 3 tbsp of oil from the wok. Seriously? I never understood how people did that. It’s boiling hot oil and you want me to try and measure some out? I don’t think so! I just dumped out enough that I thought it looked right and said “Good enough!!”
Beef and orange peel – see the liquid in the middle? I wasn’t sure how much of that was oil and how much was goodness. I was going to take it out but then, I actually tasted it and it was beefy – so I left it alone.
It was good, but not as mind blowing as I thought. I blame most of it on the sherry, The other thing was the meat. It was kind of tough and stringy. As much as it cost, I expected it to be great. I even marinated it for about 3 days and it still wasn’t as good. I made notes to try a different cut of beef and to replace the sherry with broth. I was also thinking of trying it with chicken. Definitely not with marinating for 3 days, though, You wouldn’t want it to turn to mush. I wonder if I could just make the sauce and pour it over grilled chicken.