Spicy Crispy Orange Beef Recipes

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SPICY, CRISPY, ORANGE BEEF



Spicy, Crispy, Orange Beef image

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

1 pound sirloin steak, cut into thin strips
1/4 cup cornstarch, divided
salt, to taste
1 to 1 1/2 cups peanut oil, for frying
1/3 cup fresh orange juice
1/4 cup seasoned rice wine vinegar
2 tablespoons orange marmalade
2 tablespoons soy sauce
2 tablespoons hot chili sauce (like sriracha)
1 tablespoon brown sugar
2 cloves garlic, minced
1/2 teaspoon ginger, minced
3 green onions, green part only, chopped, to garnish
Birds eye chilis or other red chilis, chopped, to garnish
Fresh orange zest, to garnish

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



Crispy Orange Beef image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds flank steak, cut in 1-inch strips
Salt and pepper
1/2 cup cornstarch
Vegetable oil, for frying
1 package thin rice noodles
Frisee lettuce, to serve
1 tablespoon canola oil
1 teaspoon minced garlic
1/2 cup orange marmalade
1 cup low-sodium beef broth
1 teaspoon low-sodium soy sauce
10 small dried Thai chiles
2 teaspoons cornstarch

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



Orange Beef image

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

1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste

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



Spicy Orange Beef image

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

2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
¼ cup orange peel, cut into slivers
1 clove garlic, minced
½ teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
¼ cup soy sauce
¼ cup sherry
¼ cup orange marmalade
½ teaspoon crushed red pepper flakes

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



Spicy Crispy Beef image

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

1/4 cup cornstarch
1 teaspoon salt
pepper
1 lb sirloin, sliced thin
4 tablespoons soy sauce
1 tablespoon vinegar
1/2 tablespoon sherry wine
1 1/2 tablespoons honey
7 tablespoons sugar
1/2 tablespoon chili paste
1/4 cup water
3 tablespoons gingerroot, grated
1 tablespoon oil
2 garlic cloves, minced
1/4 cup onion, chopped
1/4 cup green pepper, diced

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



Sriracha Orange Beef image

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

1 lb sirloin steak, sliced thin
2 bell peppers, thinly sliced
1 tablespoon minced garlic
1 cup orange juice
3 tablespoons sriracha sauce
5 tablespoons tamari
1 teaspoon sesame oil
2 tablespoons cold water
1 tablespoon cornstarch
2 cups cooked jasmine rice

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



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

SPICY ORANGE BEEF



Spicy Orange Beef image

Provided by Food Network

Categories     main-dish

Yield Yield: 8 servings

Number Of Ingredients 6

2 pounds beef top round
2 small onions
2 tablespoons cooking oil
1/2 can orange juice concentrate
2 cubes beef bouillon
1/2 teaspoon hot red pepper flakes

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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