Spicy - Orange Asian Beef. This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal. Cut meat in longer thinner pieces.
This will have your taste buds singing praise.
My family and friends love this recipe.
It has just the right amount of spiciness to you.
You can have Spicy - Orange Asian Beef using 21 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Spicy - Orange Asian Beef
- Prepare 1 lb. of flank steak, thinly sliced crosswise.
- Prepare 1/4 cup of cornstarch.
- You need 2 Tbs. of grated orange peel (divided).
- It's 3 Tbs. of juiced orange.
- Prepare 6-7 Tbs. of sesame oil (divided).
- It's 1 of small onion, thinly sliced.
- Prepare 1 of red bell pepper, thinly sliced.
- Prepare 3 cups of broccoli florets.
- Prepare 2 Tsp. of grated ginger.
- It's 1 Tbs. of minced garlic.
- You need of Sauce:.
- You need 1/4 cup of low sodium soy sauce.
- Prepare 1 Tbs. of oyster sauce (or hoisin sauce).
- Prepare 1/4 cup of water.
- It's 1/4 cup of rice wine vinegar (or white wine vinegar or sherry).
- You need 1/3 cup of brown sugar.
- It's 1/2 Tbs. of red pepper flakes.
- Prepare of Garnish:.
- It's 4 of large green onions, sliced on an angle.
- Prepare Dash of sesame seeds / Sriracha sauce (optional).
- Prepare 3-4 cups of cooked rice.
As I mentioned in the intro, this orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. Of course, since it's obviously inspired by those day-glow orange, deep-fried beef nuggets (which may or may not be actual beef), comparisons are inevitable. To avoid the bitter pith underneath the orange's skin, use a vegetable peeler or zester to remove just the Bought the least expensive stew meat on sale, and still got a very tender & flavorful Asian-style beef. Orange Beef - Crispy beef in a crazy delicious orange sauce.
Spicy - Orange Asian Beef step by step
- Slice the beef (across the grain) into very thin strips. Optimal length is 2.5” [Tip: freeze the meat for 15 minutes beforehand for easier, thinner slicing].
- Place the strips in a bowl (or a strainer), add the cornstarch and mix this around to coat. Set aside..
- Grate the orange skin onto a small plate. Cut the orange in half and juice the liquid into a glass measuring cup. Add "half" of the peel to the cup..
- Begin cooking the rice (20 minutes). Prepare the rest of the ingredients. Put the sauce ingredients into a cup with the OJ and mix..
- Add oil to a heated wok (or fry pan) over medium-high heat. Sauté the vegetables (bell pepper / broccoli first) until they’re soft. Transfer to a small bowl and set aside..
- Add a dash of oil to the pan, along with the garlic and ginger. Next add the cup of sauce ingredients. Heat for 3 minutes. Transfer back to the cup and set aside..
- Add more oil to the pan and stir fry the beef until it is lightly browned. For large amounts, stir fry the beef in batches..
- Pour the sauce (and stir-fried vegetables) back into the pan with the beef and heat this through while stirring..
- You can cook down the sauce further to thicken it or leave it slightly thinner as customary. Add green onions and some peel zest..
- Serve over a bed of rice. Top with sesame seeds and Sriracha sauce for added flavor and/or heat..
Yes, I am sharing my orange beef recipe today. It's absolutely delicious and addictive, a dish that is our guilty pleasure at Chinese takeouts and restaurants all across the United States. Our Asian-style noodles are tossed with crisp veggies and sliced beef, then finished with roasted peanuts for a crunchy contrast. A combination of orange marmalade and sambal oelek—a type of Indonesian chile paste—adds citrusy heat and depth of flavor to this quick-cooking dish. Savoury, fruity, slightly sour and refreshingly spicy, orange beef stir-fry is a comforting dish that can be easily prepared in your own kitchen.
