Recipe: Yummy Spicy – Orange Asian Beef

Spicy – Orange Asian Beef. In a wok or skillet, heat oil over medium-high heat. This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.

Spicy - Orange Asian Beef In a traditional Chinese dish named Chenpi beef (陈皮牛肉), sun-dried tangerine peel is used to deliver a sophisticated citrus flavour to the beef. Great recipe for Spicy – Orange Asian Beef. A classic Asian stir fry dish that uses flank steak strips and is highlighted by a mild spicy-orange sauce. You can have Spicy – Orange Asian Beef using 21 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Spicy – Orange Asian Beef

  1. It’s 1 lb. of flank steak, thinly sliced crosswise.
  2. Prepare 1/4 cup of cornstarch.
  3. Prepare 2 Tbs. of grated orange peel (divided).
  4. It’s 3 Tbs. of juiced orange.
  5. It’s 6-7 Tbs. of sesame oil (divided).
  6. It’s 1 of small onion, thinly sliced.
  7. You need 1 of red bell pepper, thinly sliced.
  8. Prepare 3 cups of broccoli florets.
  9. It’s 2 Tsp. of grated ginger.
  10. You need 1 Tbs. of minced garlic.
  11. It’s of Sauce:.
  12. It’s 1/4 cup of low sodium soy sauce.
  13. It’s 1 Tbs. of oyster sauce (or hoisin sauce).
  14. It’s 1/4 cup of water.
  15. It’s 1/4 cup of rice wine vinegar (or white wine vinegar or sherry).
  16. Prepare 1/3 cup of brown sugar.
  17. You need 1/2 Tbs. of red pepper flakes.
  18. It’s of Garnish:.
  19. You need 4 of large green onions, sliced on an angle.
  20. It’s Dash of sesame seeds / Sriracha sauce (optional).
  21. Prepare 3-4 cups of cooked rice.

I use a wok; however it can be done in a pan. The key to flavor is the use of sesame oil, using fresh ingredients, and controlling the "spice". All the great flavors you love about Szechuan beef, with a kick of fiery sweet ginger heat! This post was sponsored by Veetee Rice.

Spicy – Orange Asian Beef instructions

  1. Slice the beef (across the grain) into very thin strips. Optimal length is 2.5” [Tip: freeze the meat for 15 minutes beforehand for easier, thinner slicing].
  2. Place the strips in a bowl (or a strainer), add the cornstarch and mix this around to coat. Set aside..
  3. Grate the orange skin onto a small plate. Cut the orange in half and juice the liquid into a glass measuring cup. Add "half" of the peel to the cup..
  4. Begin cooking the rice (20 minutes). Prepare the rest of the ingredients. Put the sauce ingredients into a cup with the OJ and mix..
  5. Add oil to a heated wok (or fry pan) over medium-high heat. Sauté the vegetables (bell pepper / broccoli first) until they’re soft. Transfer to a small bowl and set aside..
  6. Add a dash of oil to the pan, along with the garlic and ginger. Next add the cup of sauce ingredients. Heat for 3 minutes. Transfer back to the cup and set aside..
  7. Add more oil to the pan and stir fry the beef until it is lightly browned. For large amounts, stir fry the beef in batches..
  8. Pour the sauce (and stir-fried vegetables) back into the pan with the beef and heat this through while stirring..
  9. You can cook down the sauce further to thicken it or leave it slightly thinner as customary. Add green onions and some peel zest..
  10. Serve over a bed of rice. Top with sesame seeds and Sriracha sauce for added flavor and/or heat..

As always, the opinions here are my own. To avoid the bitter pith underneath the orange's skin, use a vegetable peeler or zester to remove just the colored peel. This Szechuan dish is spicy, but you can tame the heat by using fewer chiles, or by removing them from the Dutch oven before adding the beef. Substitute orange juice or other orange liqueur for the Grand Marnier if you like. The Best Asian Spicy Beef Recipes on Yummly