Asian Orange Beef Recipes

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ORANGE BEEF



Orange Beef image

This homemade Crispy Orange Beef has tons of flavor, and is simple to make at home. It's Chinese takeout in your kitchen!

Provided by Joanne Ozug

Categories     Main Course

Time 55m

Number Of Ingredients 14

1.5 lbs sirloin steak
3 tbsp soy sauce
6 tbsp cornstarch
1 navel orange
3 tbsp molasses
2 tbsp brandy or red wine
1 tbsp rice vinegar
1.5 tsp dark sesame oil
1 jalapeño, (inner seeds and ribs removed, thinly sliced)
3 garlic cloves (minced)
1 tsp freshly grated ginger
1/2 tsp red pepper flakes
vegetable oil (for frying)
recommended side dish: fried rice or steamed rice

Steps:

  • Thinly slice the beef about 1/4 inch thick, then toss with 1 tbsp of the soy sauce.
  • Sprinkle the beef evenly with the cornstarch and mix well.
  • Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 30 minutes.
  • Use a vegetable peeler to peel the orange zest from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part.
  • Thinly slice the orange peels into long strips.
  • Cut the orange in half and juice it, measuring out 1/4 cup of juice.
  • Place the juice in a bowl and add the remaining 2 tbsp of soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil, and whisk to combine.
  • Heat a large skillet over medium heat, and add a tablespoon of vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes.
  • Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds until aromatic.
  • Add the sauce mixture to the pan, then turn off the heat.
  • Heat a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels.
  • Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time for about 2 minutes, making sure to stir gently so the beef doesn't stick together. After 3 minutes the beef should be golden brown and crispy.
  • Remove the beef to the paper towels to drain, and cook the remainder of the beef.
  • Reheat the sauce over medium high heat for a minute or two until bubbling again, then add all of the beef, stirring to coat in the sauce for about 2 minutes. The cornstarch from the beef should thicken the sauce slightly.
  • Serve immediately, preferably with rice. Enjoy!

Nutrition Facts : Calories 363 kcal, Carbohydrate 28 g, Protein 39 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 862 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

CRISPY ORANGE BEEF



Crispy Orange Beef image

A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.

Provided by BEC

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h5m

Yield 6

Number Of Ingredients 14

1 ½ pounds beef top sirloin, thinly sliced
⅓ cup white sugar
⅓ cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
¼ cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 ½ tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

Steps:

  • Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
  • Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
  • Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
  • Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g

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