Recipe: Yummy Spicy - Orange Asian Beef

Spicy - Orange Asian Beef. 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.

Orange beef, with its hot-and-spicy flavor, is commonly associated with Hunan cuisine, but actually it's an example of Americanized Chinese food. The history of Americanized Chinese food is rich and fascinating, and more detailed than I could do justice in a short blog post (or even a long one). This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. You can cook 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. It's 1/4 cup of cornstarch.
3. You need 2 Tbs. of grated orange peel (divided).
4. Prepare 3 Tbs. of juiced orange.
5. You need 6-7 Tbs. of sesame oil (divided).
6. You need 1 of small onion, thinly sliced.
7. It's 1 of red bell pepper, thinly sliced.
8. You need 3 cups of broccoli florets.
9. You need 2 Tsp. of grated ginger.
10. It's 1 Tbs. of minced garlic.
11. You need of Sauce:.
12. Prepare 1/4 cup of low sodium soy sauce.
13. You need 1 Tbs. of oyster sauce (or hoisin sauce).
14. Prepare 1/4 cup of water.
15. You need 1/4 cup of rice wine vinegar (or white wine vinegar or sherry).
16. You need 1/3 cup of brown sugar.
17. It's 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. Prepare Dash of sesame seeds / Sriracha sauce (optional).
21. It's 3-4 cups of cooked rice.

It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal. Cut meat in longer thinner pieces. This will have your taste buds singing praise. Heat wok over high heat, then add peanut oil (be careful of splattering).

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..

Return all the beef to the wok. This crispy Orange Beef is one of my favorite Chinese food recipes. It's incredibly fragrant with the primary flavor being orange, but also has sesame oil, jalapeno, garlic, and ginger too. Not to mention the irresistible texture of the thin and crispy slices of 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.

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