Crispy Orange Beef

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Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV

We wanted an extra crispy version of the orange beef served in American Chinese restaurants that could be made without heating up a full pot of oil.

SERVES 4

TIME 1 hour, plus 45 minutes freezing

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WHY THIS RECIPE WORKS

Traditionally, this dish is made by frying multiple batches of lightly battered beef in about 8 cups of oil. We simplify the recipe by replacing the batter with a coating of cornstarch and freezing the dredged pieces of beef for easier hand...

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