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Crispy Orange Beef

Crispy Orange Beef

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 5 m
BEC

BEC

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

lindsey0122
655

lindsey0122

2/9/2009

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 very good, if you dont first try it the way its supposed to be, because it might have been your changes that made it worse.

Gina
347

Gina

1/2/2011

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 reduce the ginger, that has to be a typo. I've also added 2 T orange marmalade and cut the vinegar a bit, 1 t sesame oil, 1/2 a teaspoon of Siracha Hot Chili Sauce. Doing so makes the sauce over the top!! I've also just made the sauce alone to add to other stir fry's as substituting the beef for chicken breasts, even tofu nuggets. I have learned that to prevent to much cornstarch from falling into the oil, let the cornstarch covered meat slices rest 10 minutes, then place meat in a pasta colander and shake over the sink, then fry the meat, QUICKLY.. comes out perfect every time. Then serve topped with a sprinkle of green onion and sesame seeds. In fact, I often just serve this with garlic green beans an Jasmine rice, rather than the broccoli. When making your Jasmine rice, saute 1/4 cup of rice in 1 Tablespoon hot oil until golden brown, then add the remaining rice and water to boil, gives a great nutty flavor to boring white rice. Also, "Fried Rice with Cilantro" from this site is also great with this.

RMRPBUTT
158

RMRPBUTT

8/27/2003

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 calories and left the meat tender and glossy. Pretty authentic tasting.

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