Embark on a culinary adventure to the Orient with this tantalizing Spicy Orange Beef recipe, where tender beef strips are coated in a delectable blend of spices and wok-tossed with a vibrant orange sauce. This dish bursts with a harmonious balance of sweet, savory, and spicy flavors, leaving your taste buds dancing with delight.
In this comprehensive guide, we'll take you step-by-step through the process of creating this mouthwatering dish, ensuring success in your kitchen. We'll also introduce you to a delightful collection of additional recipes that explore the diverse flavors of Oriental cuisine. From fragrant stir-fried rice to refreshing salads and delectable side dishes, you'll find a treasure trove of culinary inspiration to satisfy your cravings for authentic Oriental flavors.
SPICY ORANGE ZEST BEEF
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.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
- Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
- Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
- Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
- Stir in light parts of green onion and orange zest; cook for 30 seconds.
- Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 16.8 g, Cholesterol 57.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 5.6 g, Sodium 888.3 mg, Sugar 10 g
ORANGE BEEF
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.
Provided by Sam Sifton
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
- Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
- Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
- In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
- Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram
CHINESE SPICY ORANGE BEEF MEATBALLS
This is an easy recipe to make with any type of ground meet you have available.
Provided by Tanya B.
Categories Meat Appetizers
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. In a small sauce pan, combine ground ginger, cornstarch, soy sauce, (or Bragg's Liquid Aminos), dry sherry, crushed red pepper flakes, and orange marmalade.
- 2. Ensure all ingredients are combined and allow the mixture to come to simmer for about 5 minutes. Do NOT boil!
- 3. Once the mixture has simmered for 5 minutes, remove from heat and allow to cool. This takes about 1 hour. *TIP: You can pour the mixture in a bowl and place it in the freezer for 20-25 minutes to speed up the cooling process.
- 4. In a large mixing bowl, add ground meat, zest & juice of one orange, green onions, breadcrumbs and minced garlic. *TIP: Allow ground meat to come to room temperature before handling.
- 5. Pour 1/2 of the room temperature marmalade mixture into the ground meat mixture and gently combine. Set aside the other 1/2 of the sauce for serving.
- 6. Tightly cover (with cling wrap) and allow to marinate at least 2 hours up to 24 hours.
- 7. Preheat over to 375 degrees & line a baking sheet with foil. Spray foil with non-stick spray.
- 8. At room temperature, form a golf ball size amount of meat into balls. The mixture will be slightly sticky
- 9. Once each meatball is formed, place on the lined baking sheet with space between each one.
- 10. Bake meatballs st 375 degrees for 22 minutes. Then bake at 325 degrees for 22 minutes.
- 11. Once baking is completed, immediately remove baking sheet from oven and place the meatballs into an over-safe container with a lid. Pour the remainder of the marmalade mixture over the cooked meatballs along with 1 Tbsp. Sriracha sauce and cover.
- 12. Allow the sauce at least 20 minutes to absorb before serving. A serving is 2 meatballs.
ORIENTAL SPICY ORANGE BEEF
This will have your taste buds singing praise. My family and friends love this recipe. It has just the right amount of spiciness to you.
Provided by Jennifer J
Categories Beef
Number Of Ingredients 12
Steps:
- 1. In Wok heat oil to medium heat and add meat 1/3 at a time.
- 2. Stir fry 3 minutes or until browned.
- 3. Return all beef to wok and add: peel, garlic and ginger.
- 4. Stir fry 1 minute.
- 5. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper.
- 6. Stir into beef.
- 7. Stirring constantly, bring to boil over medium heat.
- 8. Boil 1 minute.
- 9. Serve over rice.
SPICY ORANGE BEEF
Steps:
- Cut the beef into thin strips and slice the onion. Heat 2 tablespoons of oil in a large skillet over a high flame. Season the beef with salt and pepper. Saute the beef until it just begins to brown. Add the orange juice, bouillon cubes and pepper flakes. Simmer until the beef is just done. If the sauce is thin, strain through a colander, reserving the beef. Return the sauce to a saucepan over a high heat. Reduce until the sauce reaches a desirable consistency or thicken with a little cornstarch.
CRISPY ORANGE BEEF
A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
Provided by BEC
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
- Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
- Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
- Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.
Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g
CRISPY ORANGE BEEF
Steps:
- Season flank steak strips with salt and pepper, then toss with cornstarch. Shake off excess.
- Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch. Heat the oil to 365 degrees F. First add noodles to oil and let cook for 3 to 4 minutes. Take out noodles and then, working in batches, fry the steak. Do not crowd pan. Drain on paper towels. Set aside.
- For the sauce: Heat the oil in a medium frying pan over medium heat and cook the garlic until fragrant; do not let the garlic brown. Add orange marmalade, 1/2 cup beef broth, soy sauce, and chiles. Bring to a boil and reduce to a simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to a simmer for 3 to 4 minutes until sauce thickens.
- Make a bed of the frisee lettuce on a platter. Put the crispy noodles on top and then the beef. Pour sauce over beef and serve.
SZECHUAN CRISPY ORANGE BEEF
Make and share this Szechuan Crispy Orange Beef recipe from Food.com.
Provided by jan007
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
- Cut pieces into thin strips.
- Dry slightly in microwave oven.
- Slice the orange for garnish.
- Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
- Coat the meat completely with cornstarch and set aside.
- Combine dried orange peel in a small dish with hot pepper.
- Cut onion and combine in another small dish with water chestnuts.
- Mince garlic and green onion.
- SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
- Put a metal strainer over a large saucepan in kitchen sink.
- Heat wok for two minutes over highest heat.
- Add oil and heat until it is very hot.
- Add beef, stir to break it up.
- Fry for 2 to 3 minutes, til the outside is crispy.
- Transfer to strainer in sink and pour oil and beef into it.
- Place empty wok back on high heat, add garlic and green onion.
- Add hot pepper and orange peel, Stir briefly.
- Add onion and water chestnuts and stir 30 seconds.
- Add sauce and stir well to coat.
- Let mixture boil until it thickens slightly.
- Add hot beef and then sesame oil.
- Put on serving plate and garnish plate with orange slices.
- Serve with rice.
ASIAN ORANGE BEEF
This recipe comes from Taste of Home/Healthy Cooking. It sounds so-o-o-o good that I'm posting it here so as not to lose it. Let me know what you think when you try it.
Provided by Colorado Lauralee
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Finely grate the peel from 2 oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges. Cut onions to separate the white and green parts. Thinly slice the white parts; cut green parts into 1 inch lengths for garnish.
- For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions; set aside.
- In a large nonstick skillet or wok coated with cooking spray, stir fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve with rice.
- Garnish with orange peel and remaining onions.
- ENJOY!
Nutrition Facts : Calories 482, Fat 21.1, SaturatedFat 7.6, Cholesterol 76, Sodium 364.6, Carbohydrate 47, Fiber 2.5, Sugar 12.9, Protein 25.4
Tips for the Best Oriental Spicy Orange Beef:
- Select good quality flank steak or skirt steak for a tender and flavorful result. - Slice the beef against the grain to enhance its tenderness. - Marinate the beef in a mixture of soy sauce, rice wine, cornstarch, and sesame oil for at least 30 minutes to infuse it with flavor. - Use a large skillet or wok to ensure that the beef cooks evenly and quickly. - Cook the beef in batches to prevent overcrowding and ensure that it sears properly. - Add the orange zest and juice, soy sauce, rice vinegar, brown sugar, and red pepper flakes to the pan and bring to a boil. Simmer for a few minutes to thicken the sauce. - Toss the cooked beef back into the sauce and coat it thoroughly. - Serve the Oriental spicy orange beef immediately over steamed rice or noodles, garnished with green onions and sesame seeds.Conclusion:
This Oriental spicy orange beef is a delightful blend of flavors and textures. The tender beef, coated in a tangy and slightly spicy orange sauce, is sure to tantalize your taste buds. It's a dish that is both easy to make and impressive to serve, making it perfect for casual dinners or special occasions. Enjoy this delicious and satisfying meal with your loved ones!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love