Orange Peel Beef

Orange Peel Beef

27
Dianemwj 32

"I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original."

Ingredients

1 h 31 m {{adjustedServings}} servings 189 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
  2. Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.
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Reviews

27
  1. 44 Ratings

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This recipe is delicious... in my opinion, about as close as it gets to "authentic" Chinese take-out. Beef didn't come out as crispy as I might have liked, but I wasn't able to slice it "paper t...

I think it may have been better for me to stir-fry the beef by itself in the peanut oil for a few minutes, and then follow with the fresh ginger, garlic, & orange peel, as the wonderful flavors ...

I made this for dinner tonight. It's pretty darn good. I did change up the way it all goes together based on what some others had said. I deep fried the beef separately from the sauce. Mix all t...