SPICY ORANGE ZEST 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.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
- Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
- Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
- Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
- Stir in light parts of green onion and orange zest; cook for 30 seconds.
- Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 16.8 g, Cholesterol 57.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 5.6 g, Sodium 888.3 mg, Sugar 10 g
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
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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CRISPY ORANGE BEEF - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (21)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.
ORANGE BEEF - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (9)Calories 306 per servingCategory Beef
- Slice the beef into 2 to 3-inch pieces, each about a 1/2 inch thick. Place the beef between layers of plastic wrap and whack them with a rolling pin until about ¼ inch thick. Combine 2 teaspoons oil, five spice powder, orange marmalade, salt, baking soda and cornstarch and marinate the beef in the mixture. Next, dredge the beef in the flour.
- Blanch the broccoli for about 20 seconds and rinse in cold water. Drain and set aside. Mix a tablespoon of cornstarch with a tablespoon of water and set that aside as well. In another bowl, stir together beef stock, wine, light and dark soy, salt, sugar, and white pepper.
- Next, heat the wok over high heat until smoking slightly. Add a tablespoon of oil to coat the wok and sear the slices of beef for a minute on each side. Remove the beef from the wok. Reheat the wok over medium heat and add another tablespoon of oil, dried hot chili peppers, orange peels and the star anise. Allow the aromatics to infuse the oil for a minute and add your minced garlic and bell peppers. Quickly, pour in the stock mixture and allow it to come to a boil. Slowly add your cornstarch slurry until the sauce is thick enough to coat a spoon.
- Add the orange zest, beef and the blanched broccoli florets and toss well until everything is coated. Add more stock if the mixture is too thick and add more cornstarch slurry of the sauce is too thin. Plate and serve over rice!
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