Spicy Orange Zest Beef

Spicy Orange Zest Beef

65
Chef John 19263

"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."

Ingredients

2 h {{adjustedServings}} servings 267 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
  3. Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
  4. Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
  5. Stir in light parts of green onion and orange zest; cook for 30 seconds.
  6. 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.
  7. Season with salt and black pepper to taste.
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Reviews

65
  1. 91 Ratings

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Tasty & yes, spicy too. I didn't use tenderloin - but sirloin and I sliced the meat into thin strips. I used a smoking hot wok - cooked the meat and removed it from the wok - added the reserve...

EXCELLENT! I also used sirloin (it's more economical for us), and it came out perfectly tender! I doubled the sauce ingredients (except the hot chili paste...yes, I'm a wimp!) b/c I wanted enoug...

Loved this a lot. Cut meat in longer thinner pieces. Served w Romaine lettuce leaves. Like an asian taco.