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I like making something a little bit different for a Chol Hamoed supper. You can try this with chicken for a lower-cost (and might I add, lighter after all that meat) dinner.
1 and 1/2 pounds (3/4 kilogram) fillet steak, cut into thin strips
2 tablespoons Glicks Soy Sauce
6 tablespoons Gefen Cornstarch
oil, for frying
1/2 small orange, peeled and thinly sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup Glicks Soy Sauce
1/4 cup orange juice
3 cubes Gefen Frozen Garlic
1 teaspoon ginger powder or 4 cubes Dorot Gardens Frozen Ginger
1/4 cup brown sugar
1/4 cup cleaned, sliced scallions
Add soy sauce to the meat and mix. Toss with cornstarch. Lay the steak out in a flat container or a baking pan and freeze for about 45 minutes. (This keeps the meat from sticking together .)
Heat oil in a large saucepan for frying. (Do not use a skillet, or it will splatter everywhere) Fry the meat in batches, about one third at a time, for two minutes. Lay out on paper towels to drain.
Combine all sauce ingredients in a pot. Bring to a simmer, then add the meat just until heated thoroughly.
Serve with steamed string beans and white rice.
Photography: Hudi Greenberger Styling: Janine Kalesis
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