Our pseudo-son, Servet, came over for dinner last night. He brought with him some fabulous treats! A whole box of goodies from Murray's. So there was duck prosciutto, some bacon, some duck pate, some salamis, nudja, and too many more to remember.
We started our dinner with some of the treats, duck mousse pate, salami, nduja, brie, and crackers. We easily could have made a dinner of that, but there was the marinating beef strips....
I used Sam Sifton's Orange Beef recipe, of course with a few tweaks. As I knew I was going to add in some half steamed broccoli, I did not reduce the sauce much. I also used my secret orange weapon, ground dried mandarin orange peels that I save up as I eat the mandarins every winter when they are in season and on sale! And then I grind them up as needed. I used about 1/4 c of the ground powder. Instead of the jalapeno, I had some hot red finger peppers, so I chopped up one of those. I increased the liquid measure by using 1/3 c instead of 1/4 c for all specified liquids because I was 1) using more beef than called for in recipe, 2) was going to be adding in some broccoli.
Another tweak was not using the egg, but using baking soda with the cornstarch for the beef strips. I marinated them over night and they were velvety and oh so tender, even though it was chuck strips for fajitas!
After noshing mightily on the delicious treats, we hastily sat down to eat, voila!
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