Orange Beef
All you need are a few simple ingredients to make this delicious Orange Beef recipe. You can make this sticky and flavorful beef dish faster than ordering take-out! Freshly made at home, this crispy orange beef is so satisfying and filling.
Full Recipe:
Sticky, sweet, crispy, and tangy, this orange beef recipe is full of complex flavors that pack a punch and wonderful textures. Made with fresh everyday ingredients, you can make this recipe at home in a few simple steps. Tender pieces of sliced beef shallow fried and then coated in a sticky and flavorful sauce, it’ll disappear quickly from the dinner table!
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Spicy Orange Beef Stir-Fry Chinese Style
Spicy Orange Beef Stir-Fry Chinese Style
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
500g Beef Fillet
2 Oranges
2 Spring Onions
1 Tsp Chinese 5 Spice
2½g Ginger
1 Star Anise
3-5 Dried Red Chillies
1 Clove Garlic
1 Tbsp Dark Soy Sauce
1 Tbsp White Sugar
1½ Tbsp Brown Sugar
5 Tbsp Cornflour
2 Tsp Olive Oil
Salt To Taste
Method:
1. Finely chop the garlic and ginger
2. Roughly chop spring onions
3. Peel the oranges, remove the white flesh from the inside of the peel using a knife
4. Cut the orange peels into thin strips
5. Squeeze the orange juice into a bowl, add the white sugar and 2 Tbsp of hot water, mix well
6. Slice the beef thinly and place into a large mixing bowl
7. Add the olive oil and 4½ Tbsp of the cornflour, mix well for even coating
8. Place the remaining cornflour and 50ml of cold water in a small bowl, mix well
9. Heat 1 Tbsp of oil in the wok over medium heat
10. Place the orange peel in the wok, fry for a minute
11. Add the orange juice mixture, bring to the boil, then remove from wok into a bowl
12. Heat 1 Tbsp oil in the wok over high heat
13. Place beef in the wok, stir-fry until it changes colour, remove from wok
14. Heat another 2 Tbsp of oil over low heat
15. Place the star anise, chillies, ginger and garlic in the wok, fry for a minute
16. Turn heat to high, add the orange juice and peel from above, stir well
17. Add the beef, soy sauce and brown sugar and then stir
18. Pour in the cornflour mixture, spring onion, pinch of salt, stir fry for a minute
19. Transfer onto a dish and serve
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Spicy Asian Orange Beef--Episode 01
Becoming A Great Home Cook with Janna-Spicy Asian Orange Beef
* 1 lb Flank steak
Slice meat against the grain.
1/8 to 1/4 thick
* Marinating sauce for flank steak
1 teaspoon sesame oil
1 egg
1/4 teaspoon baking soda
2 Tablespoons cornstarch
1/2 teaspoon salt
2 teaspoons sugar
2 Tablespoon Peanut Oil
Mix marinade ingredients.
Set aside.
* Spicy Orange Sauce
4 teaspoon. Sesame Oil
1 teaspoon. Red Chili Flakes
18oz. Orange Maralade
3cloves of garlic
1/3 cup Sweet Chili Sauce
2 Tablespoon Soy Sauce
1 Tablespoon plus 1Teaspoon of Cornstarch
1 Tablespoon of Black Vinegar
2 Tablespoon of White Vinegar
1Tablespoon of Sushi Vinegar
1 Chicken Boullion Cube
Mix together and simmer until thick.
Set aside.
Slice 3 Green Onions
VERY TENDER Orange Beef Stir Fry EASY RECIPE You Can Always Cook At Home | Aunty Mary Cooks ????
VERY TENDER Orange Beef Stir Fry You Can Always Cook At Home | Aunty Mary Cooks. Orange beef stir fry is a very popular Chinese restaurant dish which is very delicious. Aunty Mary shows how to make the beef tender and cook this easy recipe of orange beef stir fry that you can always make at home.
Ingredients
2 pieces rump steak, 500g, thinly sliced
4 spring onions, use white pats, cut into short lengths,
Zest and juice of 1 orange
A few pieces of orange skin, scrap off white part and cut into thin strips
2 red chillies, remove seeds and sliced
Oil for frying
Marinade for Beef
1 Tbsp Shaoxing wine
1 Tbsp soya sauce
1 Tbsp corn starch
1/2 tsp baking soda
Seasoning Sauce
1 Tbsp sugar
1 tsp salt
1/2 tsp pepper powder
1 tsp corn starch
3 Tbsp ketchup
2 Tbsp Shaoxing wine
1 Tbsp vinegar
1 tsp sesame oil
#AuntyMaryCooks #OrangeBeef #Beef #StirFry #EasyRecipes #AuntyMaryCuisine #DeliciousFoodMadeEasy
Please LIKE, COMMENT and SUBSCRIBE to Aunty Mary’s channel for more easy and delicious recipes to come. Also, please LIKE, COMMENT and SHARE with your friends. Thanks a LOT!
Szechuan orange beef
Szechuan orange beef
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Szechuan Spicy Orange Beef Recipe
Ingredients
Sauce:
⦁ 3 tablespoons soy sauce
⦁ 1 tablespoon oyster sauce
⦁ 1 large orange or orange juice
⦁ 1 tbsp. dried Szechuan chilli pepper
⦁ 1 teaspoon garlic minced
⦁ 1 tablespoon scallions chopped
⦁ A pinch of fresh ginger, sliced
Zest of 1/2 orange
2 tbsp. brown sugar
1 tsp. corn starch to thicken sauce
Beef
⦁ 500 grams flank steak, partially frozen
⦁ 1/2 cup corn-starch (or less)
⦁ 2 peanut oil
Directions
Combine all sauce ingredients in a small bowl, set aside.
Froze the steak until it is still pliable for easier slicing, slice in strips.
Put corn-starch in a bowl and coat the meat completely with ,set aside.
Direction:
Heat wok without oil for 2 minutes over highest heat until smoking.
Add oil and heat until it is very hot.
Pour beef, stir to break it up or until the outside is crispy.
Transfer the meat to the plate. Set aside.
Reheat clean wok back on high heat, add garlic, ginger, Szechuan pepper cook until aromatic.
Add orange peel, stir briefly through
Add sauce and stir well to coat. Bring the mixture to boil until it thickens slightly, add beef ,stir fry it for 1 minutes.
Serve Szechuan style orange beef with Jasmine rice.
CRISPY ORANGE BEEF‼️ ????????????
CRISPY ORANGE BEEF ????????
Follow the instructions to make it crispy!!
3-4 servings
-1.25 lbs of top sirloin steak, 1/4” slices
-2 egg whites or 1 egg
-1.5 tsp baking soda
-1/2 tsp salt
-1/2 cup corn starch
-1/4 cup all purpose flour
Sauce:
-3/4 c sugar
-3/4 c + 1 tbsp white vinegar
-1/3 c soy sauce
-1/4 c water
-Zest of 1.5 oranges ????
-1/4 c fresh orange juice
-mix of 1 tbsp corn starch + 1 tbsp water
-4 cloves garlic, grated
-2 inch knob ginger, grated
- lime wedge for serving
For sauce:
1-Mix sugar, vinegar, soy sauce, water, zest and orange juice in a wok and bring to a boil.
2-Reduce to medium heat once it boils, add ginger and garlic and simmer for 10 minutes
3-Mix corn starch and water then add to sauce and continue cooking until slightly syrupy
For beef:
1-Add a pinch of salt to beef slices then coat them in baking soda to keep the meat tender; leave for 30 minutes
2-Whisk together corn starch and all-purpose flour
3-Add egg whites or 1 egg to the beef and mix together (I find egg whites to be crispier)
4-Coat the beef in the flour mixture in small batches
6-Fill a heavy pot with frying oil 3” high and heat to 375F (temp is VITAL in making it crispy). Make sure the pot is less than 1/3 full for safety reasons.
7-Fry beef in SMALL batches for 3 minutes and cool on a wire rack or paper towel. Turn heat higher after beef goes in if temp drops. Keep an eye on it & keep the temp between 350-375!!
8-Allow temp to come back up between batches!!
***IF YOU ASK ME WHY IT’S NOT CRISPY, MY FIRST QUESTIONS WILL BE, WHAT TEMP DID YOU USE? HOW MANY DID YOU FRY AT ONE TIME? DID YOU RAISE THE HEAT WHEN THE TEMP DROPPED? DID YOU WAIT FOR TEMP TO COME UP IN BETWEEN BATCHES? ????????***
9-Toss chicken and the sauce in the wok until fully coated.
10-Serve with rice & steamed broccoli
NOTE: if you didn’t temp your oil & it’s not crispy, you can use the double frying method and fry it one more time for 30 seconds at 375. don’t overlook the beef!