Description
Crispy orange beef delivers a tantalizing Chinese-American classic with zesty citrus notes and crunchy meat. Juicy strips of beef shine when coated in a glossy, sweet-tangy sauce that you’ll savor with steamed rice.
Ingredients
Scale
- 120 ml (½ cup) orange juice
- 5 tbsps soy sauce
- 3 tbsps caster sugar
- 2 tbsps cornflour (cornstarch)
- 500 g (1.1 lbs) beef steak, chopped into strips
- 3 tbsps oil
- 1 red pepper, sliced
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 1 tsp ginger paste
- 1 tsp rice vinegar
- Zest of half an orange
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp cornflour mixed with 3 tbsps cold water
- Boiled rice
- 4 spring onions (scallions), chopped on the diagonal
Instructions
- Beef Preparation: Thoroughly blot beef with paper towels to guarantee maximum crispness, preventing moisture retention.
- Coating Process: Uniformly coat beef with cornstarch, kosher salt, and black pepper, ensuring complete and even coverage.
- Oil Heating: Heat vegetable or peanut oil in a large wok until shimmering and nearly smoking at 375°F/190°C, creating an ideal searing environment.
- Searing Stage: Strategically place coated beef pieces into scalding oil, allowing undisturbed searing to develop a golden-brown crust for 4-5 minutes.
- Draining Technique: Transfer crispy beef to a wire rack or paper towel-lined surface, eliminating excess oil while preserving crunchiness.
- Vegetable Sautéing: Quickly char red bell peppers and onions in the same oil, maintaining a slight crispness and developing intense flavor profiles.
- Sauce Creation: Whisk together orange zest, orange juice, soy sauce, sugar, garlic, rice vinegar, and ginger to craft a vibrant, multi-dimensional sauce.
- Sauce Reduction: Boil sauce mixture rapidly, then reduce to a gentle simmer for 60-90 seconds to concentrate and meld flavors intensely.
- Final Assembly: Gently fold crispy beef into the sauce, ensuring complete coating and thorough warming for optimal taste integration.
- Plating Finale: Serve over jasmine or basmati rice, garnishing with delicate green onion slices for a fresh, aromatic presentation.
Notes
- Dry Beef Thoroughly: Removing excess moisture is crucial for achieving that coveted crispy exterior, preventing soggy and steamed meat.
- Oil Temperature Matters: Maintain high heat around 375°F to create perfect golden-brown crust without burning the beef’s delicate coating.
- Quick Sauce Technique: Rapidly boil then immediately reduce sauce to concentrate flavors and prevent diluting the vibrant orange essence.
- Cornstarch Slurry Secret: Use cold water when mixing cornstarch to avoid lumps and ensure smooth sauce thickening without clumping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg