How to Cook Orange Beef Tutorial, Vol: 17
outdoor wok burner
Cooking Orange Beef with Chef Greg Wong! This is a really popular and kid-friendly recipe you can cook in minutes for your friends and family!
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A whole New cooking experience on the WonderWok an outdoor cooking station and wok burner.
The flavor of the fermented black bean is unmistakeable
The Crispiest, Tastiest Crispy Chilli Beef EVER!
Crispy chili beef is my favourite dish from the Chinese takeaway, so it has a lot to live up to. I'm going to show you how to get that lovely craggy exterior and even better, we don't need to use the deep fryer! Perfect crispy strips of beef in a tangy spicy sauce, mmmm soo good!
Free printable crispy chilli beef recipe on our site:
Ingredients:
• ¾ lb (360g) thin cut sirloin steaks - (approx 3 steaks) cut into thin strips*
• 1 small egg
• 4 tbsp cornflour (cornstarch)
• ¼ tsp salt
• ¼ tsp black pepper
• 1/8 tsp white pepper
• 4 ½ tbsp sunflower oil, divided
• 1 medium onion, sliced into thin strips
• 1 red chilli – finely sliced- discard the seeds if you don't like it too hot
• 1 tsp minced ginger
• 3 garlic cloves - peeled and minced
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato puree
• 6 tbsp caster (superfine) sugar
• 2 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce
Process:
• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• When the oil is hot, add the beef in a strip at a time and spread it out. You will probably need to work in 2 batches.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
• Using a slotted spoon, remove the beef from the pan and place it in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you’ve removed all the beef from the pan, Its time to make the crispy chilli beef sauce, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
• Serve with Egg fried rice, boiled rice or noodles.
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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:
Get the recipe for Crispy Orange Beef:
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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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!
Spicy Orange Beef Stir-Fry
*Turn Taco Tuesday into Take-Out Tuesday with an easy stir-fry dish at home
*Orange Chicken is a popular take-out item found on most Chinese restaurant menus in America
*Orange zest and juice add sweetness and bright citrus notes to this spicy D.I.Y. take-out dish.
Get the recipe at:
Get the novel A Second Helping at:
The Only Beef Stir Fry You’ll Need! Amazingly Tender! Chinese Beef with Ginger & Spring Onion 姜葱牛肉
hi I love stir fried beef with ginger and scallion (spring onion)! The divine combination of ginger and tender beef is too irresistible - I need a plate of this now with a bowl of rice! *salivating* This is an easy stir-fry dish which I highly recommend anyone to remember the recipe by heart.
Refer to the ingredient list below or go to our website at for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4
Marinating the beef
-----
280g chuck tender - sliced thinly against the grain
2 teaspoons of corn flour
1 tablespoon of cooking oil
0.5 teaspoon of baking soda
2 tablespoons of water
A few dashes of pepper
The rest of the ingredients
------
7 - 8 slices of young ginger
2 onions - sliced thinly
1 tablespoon of oyster sauce
2 tablespoon of dark soya sauce
2 tablespoons of light soya sauce (low sodium)
4 stalks of spring onion
1/2 cup of water
2 tablespoons of Chinese cooking wine (Shaoxing Huatiao Wine)
1 tablespoon of sesame oil