I forgot this recipe for leftover beef. As I say I don't like beef much and I sure don't like it morphed but I found this the exception. It's really good! Orange-Glazed Crispy Beef - Ricardo (FoodNTV) For the Beef 250 ml (1 cup) unbleached all purpose flour 125 ml (1/2 cup) tapioca starch or cornstarch 15 ml (1 tablespoon) sugar 1/2 ml (1/2 teaspoon) salt 180 ml (3/4 cup) lager or pale ale (could use club soda) 125 ml (1/2 cup) water 454 g (1 lb) cold leftover roast beef cut into strips 60 ml (1/4 cup) tapioca starch or cornstarch Oil for frying For the Sauce 60 ml (1/4 cup) soy sauce 10 ml (2 teaspoons) tapioca starch 125 ml (1/2 cup) sugar 30 ml (2 tablespoons) rice vinegar 3 cloves garlic minced Grated zest of 2 oranges 15 ml (1 tablespoon) chopped fresh ginger 1 ml (1/4 teaspoon) hot pepper flakes or cayenne Juice of 2 oranges Directions: For the Batter 1. Heat the oil to high in a deep sauce pan or fryer. Preheat the oven to 100C (200F). Line a baking sheet with paper towels.~ 2. In a bowl, combine all the dry ingredients. Add the liquid ingredients, whisking until the batter is smooth. Set aside. 3. In another bowl, combine the beef and the starch.~ 4. Divide the beef strips into 5 equal portions. Coat 1 portion with batter. Drop the battered strips 1 by 1 into fryer to prevent them from sticking together. Fry for 2 to 3 minutes. Drain, transfer to the baking sheet and keep warm in the oven. Repeat for the remaining portions. For the Sauce 1. In a bowl, combine the soy sauce and the starch. Set aside. 2. In a large skillet or wok, bring the sugar, vinegar,garlic, orange zest, ginger and hot pepper flakes to a boil. Simmer until the sugar begins turning gold. Add the orange juice and simmer for 1 minute. 3. Add the soy sauce mixture, whisking constantly. Bring to a boil. Off the heat, add the cooked beef strips and turn it gently with a spatula until well coated. 4. Serve immediately.

Posted by arkansas_girl "Wouldn't a piece of meat cooked for two days at such low temps(129F) be spoiled? I don't get those super low temps? The meat certainly looks like it would taste good but doesn't seem hot enough to even kill the bacteria etc." That is a very important question. Very important. Fortunately today with internet, you can check out all kinds of information, and you do need to go to multiple sources to confirm your information. I am not going to be very specific, just some general ideas here. The general guideline given by the authorities are safe to the extreme, they need to account for all those young, old and the immunological challenged. Furthermore, to make things simple, the guidelines do not take into account the time factor. In other words, when they say (again, I am not giving any specific information here, just talking about concepts) 160F is safe for chickens, they are not telling you that is also safe for 150F if you cook at that temperature for 30 minutes, and 140F for 60 minutes. For beef, (for me, may not be for you) it is generally very safe that you can eat raw beef, if the beef is handled properly. Since you can not be sure of if the outside of the beef is handled properly, you can sear/torch using quick high heat to sanitize the outside before you cook the meat in very low temperature. It is entirely not recommended to eat raw ground beef because you cannot sanitize ground beef. There are charts available showing safe temperatures for all kinds of meat based on time and temperature. dcarch

"Dcarch- I'm thinking that any thermometer that involves a leave-in probe (wireless, the one that comes with the oven, or an in-oven digital model) can conduct heat in the way that you describe, resulting in potentially inaccurate readings. Do you agree, or is the kind that comes with the oven particularly bad when it comes to this?" For cooking temperature probe measurements, thermocouple based probe are typically used. Thermostat controls for the oven are typically capillary hydraulic devices. In order to achieve quick response and less thermal distortion, the probe needs to be as small as possible, this will make the probe and electronics more expensive (see Thermopen's probe size) to make. Thermostatic control for ovens, depending on whether they are electric, gas, or convection, are all very complicated and inherently inaccurate. "---use a remote Thermometer that has a wireless transceiver so I can take it with me around the house and see exactly what the temp is. The wires have no problem being closed in the oven door or BBQ lid. The probes are rather accurate IMO. ---" If your house has metal siding or stucco walls with metal lath, your wireless thermometer may not work. If your thermometer cable is designed for high temperature (silicone or fiberglass jacketed cables) there should be no problem inside an oven. Also be careful in cleaning the probe, some may not be water resistant. The probes may be accurate in the temperatures they sense, but they can introduce temperature distortions to the food you are measuring. Beautiful prime rib, BTW. dcarch

We love Yankee Red Flannel Corned Beef Hash but use the leftovers from a boiled dinner & include the cabbage plus add beets. Yankee Red Flannel Hash (approximate ingredients - use whatever leftovers you have) 1-1/2 cups chopped corned beef 1 cup chopped cooked beets 1 cup chopped cold boiled potatoes 1 cup leftover chopped cabbage 1 onion, finely chopped 2 garlic cloves, peeled, crushed or finely chopped 1/4 cup heavy cream (or whole milk) 2 tablespoons butter Heat butter and saute onion and garlic until soft. In a large bowl mix together corned beef, beets, potatoes and greens with the cream or milk. Stir until well-coated. Add mixture to onion/garlic saute in pan. Stir ocasionally until it is heated thoroughly. Continue to cook until a brown crust forms underneath. Serve with fried eggs. /tricia