SPICY, CRISPY, ORANGE BEEF
This dish is great for Chinese New Year, or any day when you want to swap out your takeout for a tastier, at-home version that is sure to impress!
Provided by Morgan
Categories Main
Time 20m
Number Of Ingredients 15
Steps:
- Combine the orange juice, rice wine vinegar, orange marmalade, soy sauce, hot chili sauce, and brown sugar in a bowl. Mix well and set aside.
- In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.
- Heat the peanut oil in a wok over medium-high heat.
- In small batches, fry the steak in the oil until golden brown.
- Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook until fragrant, about 30 seconds to a minute.
- Slowly pour in the orange sauce mixture. Bring the sauce to a boil. Continue cooking until the sauce thickens, about 8-10 minutes. Add cornstarch slurry* if your sauce doesn't seem to be thickening on its own.
- Add the steak for just 2 minutes or so, coating it in the sauce Serve immediately over rice or Chinese-style vegetables. Top with a generous amount of green onions, chopped red pepper to taste, and a bit of orange zest.
CRISPY ORANGE BEEF
Steps:
- Season flank steak strips with salt and pepper, then toss with cornstarch. Shake off excess.
- Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch. Heat the oil to 365 degrees F. First add noodles to oil and let cook for 3 to 4 minutes. Take out noodles and then, working in batches, fry the steak. Do not crowd pan. Drain on paper towels. Set aside.
- For the sauce: Heat the oil in a medium frying pan over medium heat and cook the garlic until fragrant; do not let the garlic brown. Add orange marmalade, 1/2 cup beef broth, soy sauce, and chiles. Bring to a boil and reduce to a simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to a simmer for 3 to 4 minutes until sauce thickens.
- Make a bed of the frisee lettuce on a platter. Put the crispy noodles on top and then the beef. Pour sauce over beef and serve.
ORANGE BEEF
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.
Provided by Sam Sifton
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
- Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
- Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
- In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
- Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram
SPICY ORANGE BEEF
This stir-fry is a good weekday dinner recipe. It can be made in about the time it takes to make a pot of rice to serve with it.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
- Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.
- In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 22.7 g, Cholesterol 72.6 mg, Fat 22.3 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1263.3 mg, Sugar 12.4 g
SPICY CRISPY BEEF
Make and share this Spicy Crispy Beef recipe from Food.com.
Provided by swiz58
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine cornstarch, salt and pepper.
- Add steak and toss.
- Deep fry steak until golden.
- In another bowl combine soy sauce,vinegar, sherry, honey, sugar, chili paste and water.
- In a saucepan heat oil.
- Saute garlic,onion,ginger and green pepper for 30 seconds.
- Add sauce ingredients.
- Cook for 1 minute.
- Add the steak
- Toss to coat thoroughly.
- Heat through.
Nutrition Facts : Calories 458.4, Fat 21.9, SaturatedFat 7.8, Cholesterol 76, Sodium 1650.2, Carbohydrate 39.8, Fiber 0.7, Sugar 29.6, Protein 23.9
SRIRACHA ORANGE BEEF
Tender Asian beef stir-fried with bell peppers in an addictive sweet and spicy sriracha orange sauce
Provided by Friends Foodies
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet saute beef, bell peppers, and garlic til garlic is fragrant (2-3 minutes).
- In a small bowl whisk together orange juice, sriracha (2 or 3 tablespoons depending on how spicy you like it), soy sauce, and sesame oil. Add to pan and bring to a boil. Reduce to a simmer and allow to cool for 10-15 minutes until beef is cooked through and peppers are tender.
- Whisk together cold water and corn starch. Add to pan and stir to combine. Continue to cook until thickened.
- Serve with cooked rice or noodles and top with crushed red peppers if desired.
- Enjoy!
Nutrition Facts : Calories 386.3, Fat 16, SaturatedFat 6.1, Cholesterol 85, Sodium 1323.3, Carbohydrate 31.3, Fiber 2.2, Sugar 7.1, Protein 28.2
ORANGE BEEF
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
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
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
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
SPICY ORANGE BEEF
Steps:
- Cut the beef into thin strips and slice the onion. Heat 2 tablespoons of oil in a large skillet over a high flame. Season the beef with salt and pepper. Saute the beef until it just begins to brown. Add the orange juice, bouillon cubes and pepper flakes. Simmer until the beef is just done. If the sauce is thin, strain through a colander, reserving the beef. Return the sauce to a saucepan over a high heat. Reduce until the sauce reaches a desirable consistency or thicken with a little cornstarch.
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SPICY ORANGE BEEF STIR-FRY (橙味牛肉) - RED HOUSE SPICE
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5/5 (9)Category Main CourseServings 2Total Time 15 mins
- Place beef strips in a bowl. Add all the ingredients for the marinade. Mix well until all the liquid is absorbed by the beef. Leave to combine for 10 minutes.
- Heat up a wok (or a deep frying pan) over a high heat then pour in 1½ tablespoons of oil. Sear the beef until it becomes pale. Dish out and set aside.
- Discard any liquid in the wok. Pour in the remaining ½ tablespoon of oil. Add orange zest, fresh chilli, ginger and garlic. Cook until fragrant then stir in the beef.
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5/5 (10)Total Time 25 minsCategory DinnerCalories 349 per serving
- Heat the oil in a wok or large frying. Pat the beef dry with some kitchen roll, then mix the cornflour with the salt and pepper and toss the beef in the cornflour until completely coated. When the oil is hot, tip the beef in and fry until crispy. I try not to move the meat around too much as this seems to reduce the amount of crispiness you get. It generally takes about 9 or 10 minutes to crisp up the beef, with about 3 or 4 stirs during that time. Some people would say to crisp the beef in batches, but I'm far too lazy for all that, and so long as you're using a large pan, and very hot oil you can get away with doing the lot in one go. Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place in a bowl lined with kitchen roll to soak up excess fat.
- Whilst the beef is cooking, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar and put to one side.
- After the beef has been removed from the pan there should still be a little oil left. Turn the heat down a little and add the sliced red pepper and onion. Fry for a minute or two (so they're hot but still crunchy), then pour over the orange sauce. Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little bit of cornflour mixed with cold water to thicken.
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5/5 (31)Calories 274 per serving
- Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well.
- Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
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- Combine beef strips and 1 Tbsp soy sauce in a large bowl. Toss to combine. Combine cornstarch with salt and pepper and then coat beef strips evenly.
- Place wire race inside of baking sheet. Put coated beef strips on the wire rack and place in freezer for 30 minutes.
- While beef is in the freezer, combine zest from orange, 1/2 cup orange juice, 2 Tbsp soy sauce, molasses, rice vinegar, sesame oil, garlic, ginger, and crush red pepper in a medium bowl. Whisk to combine. Set aside.
- Heat oil in heavy bottom pot over medium high heat. Once hot (approximately 375 degrees), add 1/3 of beef strips. Cook for 3-5 minutes or until golden brown and crispy. Remove and place on paper towels. Working in batches, repeat with remaining beef strips.
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- Microwave the cauliflower rice and broccoli unless you've thawed ahead of time or are using fresh. Be sure to drain any excess water from both.
- Add the ground beef to a large skillet over high heat. Cook until no pink remains and the beef starts to crisp. (If you use a fattier cut of beef, you may want to drain some of the fat to help it crisp up.)
- While the beef cooks, zest and orange and add the zest to a small bowl. Cut the remaining orange in half and squeeze the juice into the bowl with the zest. Add the hoisin and sriracha, stirring well.
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