Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, spicy - orange asian beef. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Today I'd like to introduce another fruity dish: Spicy orange beef stir-fry (橙味牛肉). A Traditional Recipe with a Twist. In a traditional Chinese dish named Chenpi beef (陈皮牛肉), sun-dried tangerine peel is used to deliver a sophisticated citrus flavour to the beef.
Spicy - Orange Asian Beef is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Spicy - Orange Asian Beef is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook spicy - orange asian beef using 21 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Spicy - Orange Asian Beef:
- Make ready 1 lb. flank steak, thinly sliced crosswise
- Make ready 1/4 cup cornstarch
- Get 2 Tbs. grated orange peel (divided)
- Prepare 3 Tbs. juiced orange
- Prepare 6-7 Tbs. sesame oil (divided)
- Take 1 small onion, thinly sliced
- Prepare 1 red bell pepper, thinly sliced
- Get 3 cups broccoli florets
- Make ready 2 Tsp. grated ginger
- Make ready 1 Tbs. minced garlic
- Prepare Sauce:
- Get 1/4 cup low sodium soy sauce
- Get 1 Tbs. oyster sauce (or hoisin sauce)
- Prepare 1/4 cup water
- Prepare 1/4 cup rice wine vinegar (or white wine vinegar or sherry)
- Get 1/3 cup brown sugar
- Take 1/2 Tbs. red pepper flakes
- Take Garnish:
- Prepare 4 large green onions, sliced on an angle
- Prepare Dash sesame seeds / Sriracha sauce (optional)
- Take 3-4 cups cooked rice
I use a wok; however it can be done in a pan. The key to flavor is the use of sesame oil, using fresh ingredients, and controlling the "spice". Reduce heat to medium and stir in beef to coat with orange sauce. Orange beef, with its hot-and-spicy flavor, is commonly associated with Hunan cuisine, but actually it's an example of Americanized Chinese food.
Steps to make Spicy - Orange Asian Beef:
- 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]
- Place the strips in a bowl (or a strainer), add the cornstarch and mix this around to coat. Set aside.
- 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.
- Begin cooking the rice (20 minutes). Prepare the rest of the ingredients. Put the sauce ingredients into a cup with the OJ and mix.
- 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.
- 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.
- 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.
- Pour the sauce (and stir-fried vegetables) back into the pan with the beef and heat this through while stirring.
- You can cook down the sauce further to thicken it or leave it slightly thinner as customary. Add green onions and some peel zest.
- Serve over a bed of rice. Top with sesame seeds and Sriracha sauce for added flavor and/or heat.
The history of Americanized Chinese food is rich and fascinating, and more detailed than I could do justice in a short blog post (or even a long one). 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. 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. Remove and let drain through a sieve.
So that’s going to wrap this up for this special food spicy - orange asian beef recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
