Homemade And BETTER-THAN-TAKEOUT ORANGE BEEF | Recipes.net
This Orange Beef recipe yields a savory meal that you can partner with rice! Tender flank steak is mixed in with a tangy sauce for a rich and belly-filling meal. Skip the take-out and prepare your own dish with this easy-to-follow recipe.
???? Check the full recipe on how to make Better-Than-Takeout Orange Beef here:
Ingredients:
For Beef:
1 lb flank steak, cut into 1-inch strips
1 egg white
1 tbsp cornstarch
¼ cup vegetable oil
¾ oz spring onions, (up to 1 oz), cut into 1-inch long pieces, green and white parts divided
salt and ground black pepper, to taste
For Sauce:
1 tbsp vegetable oil
1 ginger, (2 inch piece), peeled, minced
2 finger chile peppers, of your choice, seeded, minced
orange, (from 1 orange)
orange zest, (from 1 orange)
3 garlic cloves, minced
¼ cup rice vinegar
¼ cup soy sauce
¼ cup brown sugar
1 tbsp fish sauce
To Serve:
1 cup rice, steamed, per serving
¼ tsp spring onions, chopped, per serving
⬇️ How to make Better-Than-Takeout Orange Beef ⬇️
0:09 Make the sauce first. Heat up oil in a saucepot over medium heat then add the ginger, garlic, and chile peppers. Saute until translucent.
0:33 Add the rest of your sauce ingredients and stir to combine. Bring sauce to a boil, then reduce to a simmer. Continue simmering for roughly 10 minutes, until the sauce reduces by half. Set aside.
1:11 Prepare the batter for the meat first. Combine egg white and cornstarch in a mixing bowl. Season with salt and pepper, then beat until evenly incorporated.
1:38 Add the beef & coat in the batter. Set aside.
1:55 Heat up oil in a wide skillet over medium-high heat. Add the coated beef, and saute for no more than 5 minutes, until they turn golden and crisp. Drain off excess fat.
2:25 Once the beef turns crisp and golden, reduce heat to medium-low and add the white parts of the spring onions. Saute briefly.
2:35 Pour the sauce into the beef and green parts of the spring onions. Stir to combine. Simmer briefly for 3 to 5 minutes.
3:04 Transfer your beef to a serving container and sprinkle chopped spring onions as garnish. Serve with rice, and enjoy!
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How to Make Crispy Orange Beef
Ditch the takeout and make your own crispy orange beef:
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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
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!
Orange Beef 101: How to Make Crispy Orange Beef 香橙牛肉 | Hunger Pangs
Hunger Pangs is a new series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they make Crispy Orange Beef.
Exciting news! A Very Chinese Cookbook — featuring 104 incredible recipes from Kevin, Jeffrey, and America’s Test Kitchen — comes out October 24, 2023. Order here:
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