When you can't decide between orange chicken or a beef burrito, why not just have both as one?
Servings: 3 to 4
For the rice:
1 cup medium grain white rice
1 teaspoon kosher salt
3 tablespoons chopped cilantro
For the beef:
1 1/2 quartsvegetable oil, plus 2 tablespoons
1 pound skirt steak, cut into 1-inch pieces
Kosher salt & white pepper
4 tablespoons cornstarch
2 tablespoons rice flour
1/2 cup tangerine juice
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup Shao Hsing rice cooking wine (or dry sherry)
1 tablespoon toasted sesame oil
1 red Fresno chile, stemmed, seeded and sliced
3 garlic cloves, minced
2 tablespoons freshly grated ginger
1/2 teaspoon freshly grated orange zest
For the burrito:
Nonstick cooking spray
3 to 4 jumbo flour tortillas
2 cups shredded Mexican cheese blend
1 cup canned, seasoned black or pinto beans
2 green onions, thinly sliced
Let's get Cooking...
To make the rice:
Rinse the rice in cold water until the water is clear. Soak in clean water for 20 minutes to soften. Add rice to a 3-quart sauce pot with 1 1/2 cups of water. Season with salt and bring to a boil over medium-high heat. Reduce to a simmer and cover the pot with a lid. Cook for 15 minutes, until all the water is absorbed and the rice is tender and fluffy. Remove from the heat and keep covered for 10 minutes. Fold in the cilantro. Set aside to keep warm.
To make the crispy beef:
Heat 1 1/2 quarts of vegetable oil in a large, heavy sauce pot over medium-high heat until the temperature reaches 360 degrees.
While the oil is heating, place the beef in a large mixing bowl. Season with salt and a pinch of white pepper.
In a small mixing bowl, whisk together the flour and cornstarch. Set aside.
In a separate medium mixing bowl, whisk together the tangerine juice, soy sauce, rice vinegar, Shao Hsing and sesame oil. Pour one tablespoon of the sauce over the beef and stir to coat the meat.
Evenly coat the beef with the rice flour/cornstarch mixture.
Fry the beef in 3 to 4 batches for about 1 minute until golden brown. Remove to a cooling rack set over a baking sheet to drain excess oil.
In a large sauté pan, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the red chile, garlic and ginger, and cook for 1 to 2 minutes until fragrant. Add the sauce. Raise the heat to medium-high and bring to a boil. Reduce to a simmer, and cook for 5 to 7 minutes until slightly thickened. Add the orange zest. Stir to combine. Add in the beef and cook for another 1 to 2 minutes until well-coated and cooked to preferred doneness.
To assemble the burrito:
Spray a large, round, nonstick or cast-iron pan with cooking spray, and heat over medium-high heat. Add a tortilla. Put a handful of cheese into the middle of the tortilla and allow to melt. Place a spoonful of warmed beans on top of the cheese, then a spoonful of rice. Carefully remove the tortilla from the pan. Add a spoonful of the crispy orange beef, then the green onions and a dash or two of hot sauce. Finish with a drizzle of crema.