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
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
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
More about "sriracha orange beef recipes"
CRISPY ORANGE BEEF - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (19)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.
SPICY, CRISPY, ORANGE BEEF - HOST THE TOAST
From hostthetoast.com
HONEY-SRIRACHA BEEF & BROCCOLI | CAMPBELL’S® RECIPES
From campbells.com
SRIRACHA ORANGE MARMALADE PORK TENDERLOIN - THE …
From themountainkitchen.com
30-MINUTE SESAME GINGER ORANGE BEEF - THE ROASTED ROOT
From theroastedroot.net
Cuisine ChineseTotal Time 30 minsCategory Beef Main DishesCalories 450 per serving
HOMEMADE SRIRACHA RECIPE - SERIOUS EATS
From seriouseats.com
SRIRACHA RECIPES - BBC FOOD
From bbc.co.uk
10 BEST SRIRACHA GROUND BEEF RECIPES | YUMMLY
From yummly.com
20 SPICY RECIPES FOR THE TRULY SRIRACHA OBSESSED
From allrecipes.com
ORANGE BEEF RECIPE (PALEO, WHOLE30) - A JOY FUELED JOURNEY
From ajoyfueledjourney.com
35 SPICED-UP RECIPES FOR SRIRACHA DEVOTEES - TASTE OF HOME
From tasteofhome.com
KOREAN MEATBALLS - JO COOKS
From jocooks.com
EASY GROUND BEEF RECIPES TO MAKE FOR DINNER TONIGHT - REAL SIMPLE
From realsimple.com
SRIRACHA ORANGE BEEF — BENDLH
From bendlh.com
CRISPY SESAME BEEF - DAMN DELICIOUS
From damndelicious.net
THE 31 BEST SRIRACHA RECIPES OF ALL TIME | BON APPéTIT
From bonappetit.com
10 BEST SRIRACHA BEEF RECIPES | YUMMLY
From yummly.com
SESAME SRIRACHA BEEF STIR-FRY RECIPE | HELLOFRESH
From hellofresh.com
ORANGE BEEF RECIPE: REFRESHINGLY DELICIOUS!
From healthyrecipes101.com
SRIRACHA ORANGE BEEF - LUNCHLEE
From lunchlee.com
You'll also love