Crispy Orange Beef

Crispy Orange Beef

627
BEC 8

"A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe served with steamed rice and broccoli."

Ingredients

1 h 5 m servings 507 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

627
  1. 848 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I thought this was very good. but to the others out there criticizing recipes on this site, cant criticize accurately if you change the original recipe. makes no sense to say its bad or wasnt ...

Most helpful critical

This was good. I used pre-cubed beef from the grocery to save time. Doubled the sauce to compensate for lots of veggies we were adding. Used 1/3 cup fresh OJ and a few TB of marmalade instead...

I thought this was very good. but to the others out there criticizing recipes on this site, cant criticize accurately if you change the original recipe. makes no sense to say its bad or wasnt ...

The sauce gets 10 stars! Double it! It is amazing, just like the local take out place, even better because I know the quality of the ingredients. I have made this recipe as is, BUT I always redu...

Sauce is what makes it great. Like others, we altered it by: using 1/3 cup orange juice instead of concentrate *and* stirfrying batches with only 1 Tbs of peanut oil each time. Cuts down on ca...

I'd have to say that this was the closest you could get to 'authentic' Chinese restaurant food. I followed the suggestion of others and reduced the sugar by half, doubled the sauce and left the ...

I made this dish for my mom's birthday and it was a hit. I made a few changes that were simple and easy. In my wok I cooked a medley of frozen veggies, fresh onion, garlic, ginger, and bean spo...

Turned out fantastic. I did as others suggested and doubled the sauce while cutting the sugar in half. I also omitted the orange peel as it really didn't need it. Next time I will reduce the vin...

This is a very good recipe. The first time I felt the beef was very bland, but once it was added to the orange sauce it was perfect. The second time I fried the beef with flour instead of corn...

I added only 1 TBS of ginger, and this was delicous! My husband enjoyed it too. As other's have noted, cutting back on the ginger keeps it from overpowering the meat. I can't wait to make thi...

This recipe got mixed reviews in my household as well. My fiance loved it, but I only thought it was pretty good. I didn't like the cornstarch-coated fried beef at ALL, so instead I mixed 1 t...