P F Changs Orange Peel Beef Recipes

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ORANGE BEEF



Orange Beef image

A classic from Hunan, chun pei ngau yuk translates as "old beef," very old, or as we say in China, so old it gathers dust. The main reason for this is that this dish is most often cooked with old, dried, hard orange peel, and it is fine that way. I prefer fresh orange peel.

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 21

1/2 pound thick flank steak, weighed after trimming, cut into strips 2 1/2 inches by 1/4 inch
1/2 teaspoon baking soda
1 tablespoon egg white, lightly beaten
1/2 teaspoon Shao-Hsing wine or dry sherry
Pinch freshly ground white pepper
1 tablespoon peanut oil
2 tablespoons cornstarch
2 teaspoons dark soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon Chinese white rice vinegar or distilled vinegar
2 tablespoons Chicken Stock
Pinch freshly ground white pepper
3 1/2 cups peanut oil, to deep-fry the beef
5 small dried chilies
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 fresh Thai chili, minced
1 1/2 tablespoons 1/2- by 1/8-inch pieces fresh orange peel, most of pith removed
2 scallions, trimmed and cut into 2-inch sections
6 slices fresh orange

Steps:

  • Marinate the beef with baking soda in the refrigerator for 8 hours or, preferably, overnight. After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time and ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.
  • In a bowl, combine the sauce ingredients and set aside.
  • Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain.
  • Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds. Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating. Remove to a serving dish and serve, garnished with the orange slices.

ORANGE PEEL BEEF



Orange Peel Beef image

I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original.

Provided by Dianemwj

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h31m

Yield 6

Number Of Ingredients 16

1 ½ pounds beef top sirloin, thinly sliced
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon dark sesame oil
½ teaspoon baking soda
1 tablespoon low-sodium soy sauce
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
1 tablespoon brown sugar
1 teaspoon cornstarch
1 tablespoon peanut oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 tablespoon finely shredded orange zest
¼ teaspoon red pepper flakes

Steps:

  • Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
  • Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 7.5 g, Cholesterol 39 mg, Fat 7.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 2.1 g, Sodium 326.3 mg, Sugar 4.5 g

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

MADAME'S ORANGE OR TANGERINE PEEL BEEF



Madame's Orange or Tangerine Peel Beef image

Make and share this Madame's Orange or Tangerine Peel Beef recipe from Food.com.

Provided by Sandi From CA

Categories     Steak

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 15

1 lb flank steak
1 tablespoon dark soy sauce
1 teaspoon sugar
1 egg
6 tablespoons flour
2 -4 cups oil (for deep frying)
10 dried red chili peppers (depending on your heat preference)
1/4 cup dried orange peel or 1/4 cup tangerine peel
1 tablespoon cornstarch
2 tablespoons frozen orange juice concentrate
2 tablespoons dark soy sauce
4 tablespoons sugar
1 tablespoon catsup
4 tablespoons water
1/4 teaspoon orange extract (optional)

Steps:

  • Combine sauce ingredients. Set aside. Cut beef into thick slices and pound until 3/8 inch thick. Marinate in soy sauce and sugar 10 minutes. Add egg and flour, mix with hand.
  • Heat oil for deep frying. Slide beef into oil piece by piece to prevent sticking together. Fry until crispy. Remove. Fry again. Drain. Remove.
  • Reheat 2 tablespoons oil in wok. Stir fry chili peppers and orange peel until "black". Add sauce. Bring to boil. Thicken with dissolved cornstarch. Add beef. Stir-fry 1 minute more. Remove peppers prior to serving. Close your windows, eat and moan.

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