Recipe: Yummy Spicy - Orange Asian Beef

Recipe: Yummy Spicy - Orange Asian Beef Delicious, fresh and tasty.

Spicy - Orange Asian Beef. Great recipe for Spicy - Orange Asian Beef. A classic Asian stir fry dish that uses flank steak strips and is highlighted by a mild spicy-orange sauce. I use a wok; however it can be done in a pan.

It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.

No salt in the corn starch.

Remove and let drain through a sieve.

You can cook Spicy - Orange Asian Beef using 21 ingredients and 10 steps. Here is how you cook it.

Ingredients of Spicy - Orange Asian Beef

1. Prepare 1 lb. of flank steak, thinly sliced crosswise.

2. Prepare 1/4 cup of cornstarch.

3. It’s 2 Tbs. of grated orange peel (divided).

4. You need 3 Tbs. of juiced orange.

5. You need 6-7 Tbs. of sesame oil (divided).

6. It’s 1 of small onion, thinly sliced.

7. It’s 1 of red bell pepper, thinly sliced.

8. Prepare 3 cups of broccoli florets.

9. Prepare 2 Tsp. of grated ginger.

10. It’s 1 Tbs. of minced garlic.

11. You need of Sauce:.

12. You need 1/4 cup of low sodium soy sauce.

13. It’s 1 Tbs. of oyster sauce (or hoisin sauce).

14. It’s 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. You need 1/2 Tbs. of red pepper flakes.

18. Prepare of Garnish:.

19. Prepare 4 of large green onions, sliced on an angle.

20. You need Dash of sesame seeds / Sriracha sauce (optional).

21. You need 3-4 cups of cooked rice.

Return the beef to the pan and add sauce.

In a small bowl, combine the first six ingredients; set aside.

Remove the beef and set aside.

Add the garlic, orange juice and soy sauce and bring to the boil.

Spicy - Orange Asian Beef step by step

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 the beef to the pan, add the scallions and heat through.

Meanwhile, cook the noodles in a large pan of boiling water following packet instructions.

Combine all the ingredients in the Frying Batter together, stir well so there is no lump.

Transfer the beef into the frying batter, coat well.

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.