Happy Birthday, Valentine's Day and Chinese New year

Today is Ed's birthday and I was thinking about what to make for dinner. We used to go out to eat because there was a restaurant nearby that served chocolate cake with apricot filling, which he loved, but the restaurant closed. These days he doesn't eat cake, so there goes that.

No dessert, okay, that's his choice. But what about the main course? 

He'd appreciate stuffed cabbage. Or braised short ribs.

But mostly he likes Chinese food. Cantonese egg rolls or Sichuan Hot and Sour Soup. Mild or spicy.

Any kind of Chinese food.

I can't go wrong with Chinese food. Which he would also choose for Valentine's Day. Or to celebrate Chinese New Year (February 19th).

Here's one he loves: 

Beef with Orange

  • 1 large or 2 small navel oranges
  • 12 ounces beef steak
  • 1 large egg white
  • 2 tablespoons cornstarch
  • Sauce: 
    • 1 tablespoon Mirin
    • 1 tablespoon water or beef stock
    • 1-1/2 teaspoons soy sauce
    • 1 teaspoon rice vinegar
    • 1 teaspoon sesame seed oil
    • 1 teaspoon sugar
    • 1/2 teaspoon cornstarch
  • 3 tablespoons vegetable oil
  • 2 thick scallions, chopped
  • 1 small serrano or jalapeno chili pepper, deseeded and chopped
  • 1 teaspoon finely chopped fresh ginger
  • 1 large clove garlic, chopped
  • 1 teaspoon sugar

 

Preheat the oven to 300 degrees. Peel the oranges, then cut the peel into bite size pieces and place the pieces on a baking sheet. Bake for about 25 minutes or until the pieces have dried. Remove from the oven and set aside. While the orange peel is baking, slice the meat and place the pieces in a bowl. Add the egg white and cornstarch and mix the ingredients thoroughly to be sure every slice is coated. Set aside.

Prepare the sauce by mixing the Mirin, water, soy sauce, rice vinegar, sesame seed oil, sugar and cornstarch in a bowl. Set aside.

Heat 2 tablespoons of the vegetable oil in a stirfry pan or wok (or large saute pan) over medium-high heat. Add the meat and cook, stirring frequently, for 2-3 minutes or until the meat is completely brown. Remove the meat to a dish and set aside. Add the remaining tablespoon vegetable oil to the pan. Add the scallions, chili pepper, ginger, garlic and orange peel and stirfry briefly. Return the meat to the pan and stirfry to distribute the ingredients evenly. Sprinkle the ingredients with sugar and stirfry briefly. Stir the sauce to be sure the cornstarch (which may have settled to the bottom) is completely incorporated. Pour the sauce over the ingredients and stirfry for about a minute until the meat is glazed. 

Makes 2 servings (or 4 with other dishes)