My husband and I recently went to our favorite Asian restaurant for lunch. I tend to stick to a few favorite dishes, which is probably why I hadn’t noticed the orange beef on the menu before.
It sounded fabulous (it was!) and I have a new favorite dish to add to my repertoire.
I liked the orange beef so much, I decided to come home and attempt to recreate it in my own kitchen.
Mine doesn’t taste exactly like the restaurant version, but it was just as good, and the whole family loved it.
It is on the spicy side, so if you prefer a milder version, use less dried chile peppers.
Spicy Orange Beef
- 1 pound sirloin steak, thinly sliced
- 4 tablespoons soy sauce, divided
- 5 tablespoons corn starch, divided
- 2 large oranges
- 4 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 8-10 dried red chiles
- 3-4 tablespoons oil, for frying
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- Hot cooked rice, for serving
- Place a wire rack over a sheet pan. Make sure the pan will fit into your freezer; set aside.
- In a medium bowl, toss the beef with 1 tablespoon soy sauce and 3 tablespoons cornstarch. Spread the beef onto the wire rack and place in the freezer for about 30 minutes (the beef should be firm, but not frozen).
- Meanwhile, using a vegetable peeler, peel 10 long segments of skin from the oranges (about 1/2 inch wide). Thinly slice the orange peels into long strips. Cut the oranges in half and juice them. Measure out 1/2 cup of orange juice and pour it into a small bowl.
- To the orange juice add the honey, rice wine vinegar, sesame oil, remaining 3 tablespoons soy sauce, and remaining 2 tablespoons cornstarch. Whisk until well combined.
- Heat the oil in a large skillet over medium-high heat.
- Add the beef, working in batches if necessary, and cook for about 2 minutes until golden brown. Transfer to a paper towel lined plate.
- Add the orange peel, dried chiles, garlic and ginger to the skillet and saute for 1-2 minutes.
- Reduce heat to medium and add orange juice mixture to the skillet. Stir until sauce is bubbly and thickened.
- Return the beef to the pan and stir to coat with the sauce.
- Serve over hot cooked rice.
Who Dished It Up First: Adapted from Fifteen Spatulas.