Tag: Christmas

Crispy Beef for a Kosher Christmas

 

Crispy BeefI eat Chinese food on Christmas and if I have time go to the movie theater too (or at least watch Die Hard). The custom for Jews to eat Chinese food on Christmas dates back to the late 1800s. I love making my own Chinese food. While it can be a bit labor intensive, it is easier than you think. Don’t worry if your dumplings don’t look perfect, your family will love them any way. This year I decide, by popular demand, to tackle a simple classic, crispy beef.

Better Crispy Beef

Crispy beef is a Chinese American appetizer that easily converts to a main dish when added to the stir fried vegetables of your choice and served along side white rice, so feel free to dress up the basic version of this recipe and make it your own. We are going to start out by tenderizing the beef by coating it in baking soda. This is similar to what we did in the past for other Chinese dishes such as beef and broccoli.  This changes the pH (remember high school chemistry) which spreads out the fibers of the beef, giving it a softer mouth feel. It is served with a simple sweet soy and sesame sauce, that can be augmented with red pepper flakes if you like  things on the spicy side.

Wok This Way

A wok is one of the most versatile cooking implements you can have. They are fairly inexpensive, especially if you have an Asian restaurant supply store near you.  I just would stay away from the non-stick ones and go with carbon steel.  Because of their high sides woks can be used for sautéing and shallow or deep frying. There is nothing like a fry fest Asian style.  Whether it be deep fried eggrolls or won-tons, lo mein or fried rice, or wok tossed sweet and sour chicken or spicy kung pow beef, I love it all.

What is your favorite Chinese dish? Let us know in the comments. Don’t forget to try some of our other Asian dishes:

Orange Chicken: A Jewish Tradition

Beef and Broccoli(ni) in Brown Sauce

Asian Recipe Collection

5 from 1 vote
Crispy Beef
Print
Crispy Beef
Prep Time
40 mins
Cook Time
10 mins
Marinating time
1 hr
 

A Chinese food classic perfect for a kosher Christmas.

Course: Appetizer, Main Course
Cuisine: Asian, Chinese, Holiday, Jewish, Kosher
Keyword: Chinese, christmas, crispy beef, kosher
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 1 lb Pepper steak Sliced in to 1 inch squares, ¼" thick
  • 3 tbsp Baking Soda
Marinade
  • 1/4 cup Soy Sauce
  • 1 tsp White Pepper
  • 1 tbsp Ginger Fresh is best, but dry will work in a pinch.
  • 1 tbsp Sesame Oil
  • 4 cloves Garlic Chopped fine
Sauce
  • 1/2 cup Soy Sauce
  • 1 tbsp Ginger Fresh is best, but dry will work in a pinch.
  • 1/2 cup Honey
  • 1 tbsp Rice Vinegar
  • 2 tbsp Sesame Oil
Coating and Garnish
  • 1/4 Cup Corn Starch
  • Vegetable Oil For frying
  • 1 Bunch Scallions Sliced thin
  • 1/4 Cup Sesame Seeds For garnish
Instructions

  1. In a mixing bowl combine with the baking soda and beef and place in the fridge for a half an hour.

  2. While the beef is in the fridge combine the marinade ingredients in a bowl: soy sauce, ginger, white pepper, and sesame oil. Remove the beef from the fridge rinse off the baking soda and add the beef to the marinade. Place back in the fridge for an hour.

  3. While the beef is marinating combine the sauce in the ingredients in a sauce pot: soy sauce, honey, ginger, rice vinegar, and sesame oil. Place the pot over medium heat and reduce by 25%.

  4. Remove the beef from the marinade and dust with corn starch.

  5. Add enough oil to a wok or large frying pan come about 1 inch up the side and place over medium heat. Once the oil is hot fry the beef in batches until golden brown and remove to a paper towel lined plate.

  6. Once the all the beef is fried, allow the oil to cool and pour it out of the wok or pan. Add the sauce to wok or pan and place over low heat. Add the beef to the sauce and stir to coat.

  7. Serve immediately topped with the sliced scallions and sesame seeds with white rice.

 

Orange Chicken: A Jewish Tradition

Orange Chicken

As the end of the year approaches, like any good Jew, my mind turns to one thing: Chinese food. Unlike the rest of my family, I like a little kick in my Chinese food, and the classic Americanized Chinese dish of orange chicken was just the thing to satisfy my craving.  The recipe calls for a teaspoon of red pepper flake but if you don’t like things spicy you can simply leave it out.  The orange sauce is great on beef as well.

I call for boneless skinless chicken breast in this recipe, although many restaurants make their orange chicken with dark meat.  The reason for this is I find many people keep boneless white meat stocked in their freezer.  Also, boneless white meat tends to be a little cheaper than boneless dark meat.  If you have have the time and want to save a few bucks you can buy chicken thighs and remove the skin and bones yourself.  You will get better flavor, save a few bucks, and you can use the bones to make chicken soup.  If you are feeling adventurous you can save the skins and use the them to make schmaltz and gribenes.

Orange Chicken Alternatives

If you are looking for something a little heathier (or are feeling lazy) and don’t want to cut up, batter, and fry boneless chicken, you can always just make the sauce and pour it over a bone in thighs or an 8-piece cut up chicken and bake it in the oven.  It also makes a great dipping sauce for chicken wings.

Do you eat Chinese food this time of year? What is your favorite Chinese dish or appetizer?  Let me know in the comments!

0 from 0 votes
Orange Chicken
Print
Orange Chicken
Prep Time
30 mins
Cook Time
30 mins
 

A sweet Chinese classic, with touch of heat.

Course: Dinner, Main Course
Cuisine: Chinese
Keyword: Chicken, Chinese, kosher
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Orange Sauce
  • 4 Cups Orange Juice
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Ginger
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Soy Sauce
  • 1/2 Cup Honey
  • 1 tbsp Rice Vinegar
  • 1 tbsp Orange Zest
  • 1 tsp Red Pepper Flakes Optional
Chicken
  • 2 lbs Boneless Chicken Breast Cut in to 1/4" thick pieces, about 1" square
  • 1-1/2 Cups All Purpose Flour
  • 1/2 Cup Corn Starch
  • 1 tsp Baking Powder
  • 1 tsp White Pepper
  • 1 Large Egg
  • 2 Cups Cold Seltzer
  • 1 tsp Soy Sauce
  • 2 tbsp Vegetable Oil
  • 1 tbsp Orange Zest
  • Oil For Frying
  • Sliced Scallions or Parsley Optional for garnish
  • Sesame Seeds Optional for garnish
Instructions
Orange Sauce

  1. Add the orange juice, garlic, hinger, honey, toasted sesame oil, and soy sauce to a medium sized sauce pot and place over high heat. Cook until reduced by half.

  2. Add the vinegar, orange zest and red pepper flake (optional). Stir to combine.

Chicken Batter

  1. In a large mixing bowl combine the flour, corn starch, baking powder, and white pepper.

  2. Add the egg, seltzer, soy sauce, vegetable oil, and orange zest. Stir to combine. It should be the consistency of a thin pancake batter. If it is too thick add a little more seltzer.

  3. Toss the chicken in the batter. and let it sit in the fridge of fifteen minutes.

  4. Add enough oil to come about 1/2 way up to a Dutch oven or a heavy pot and place over medium low heat until it comes to 350°F. Allow the excess batter to drip off of the chicken before adding it to the oil. Working in small batches, add the chicken to the oil and fry until golden brown. Make sure the oil doesn't get too hot or the outside of the chicken will burn before it cooks in the center.

  5. Add the sauce to skillet and bring to a simmer. Add the chicken to the sauce and toss to coat. Garnish with scallions or parsley and sesame seeds. Serve immediately.

Check out some of our other Asian influenced dishes:

Thai Chicken Won-tons With Peanut Dipping Sauce

Beef and Broccoli(ni) in Brown Sauce

Thai One On: Drunken Noodles