This Shredded Orange Beef is a vibrant and flavorful dish that perfectly balances sweet, savory, and tangy notes. Tender slices of flank steak are marinated and double-fried to achieve a delightful crispiness, then tossed in a glossy, aromatic orange sauce. The addition of julienned carrots, green onions, and jalapeños provides a fresh crunch and a subtle kick of heat, while the orange peel adds an intense citrus aroma. It’s a quick and satisfying weeknight dinner that feels special enough for entertaining. Serve it hot over steamed rice for a complete meal that brings a burst of restaurant-quality flavor to your home kitchen.
Shredded Orange Beef
Description
This Shredded Orange Beef is a vibrant and flavorful dish that perfectly balances sweet, savory, and tangy notes. Tender slices of flank steak are marinated and double-fried to achieve a delightful crispiness, then tossed in a glossy, aromatic orange sauce. The addition of julienned carrots, green onions, and jalapeños provides a fresh crunch and a subtle kick of heat, while the orange peel adds an intense citrus aroma. It's a quick and satisfying weeknight dinner that feels special enough for entertaining. Serve it hot over steamed rice for a complete meal that brings a burst of restaurant-quality flavor to your home kitchen.Ingredients
Directions
-
Cut the flank steak across the grain into thin slices, approximately 2 inches long by 1/4 inch thick.
-
In a large bowl, whisk together the egg white, 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and the sesame oil.
-
Add the sliced beef to the marinade and toss until evenly coated. Let it marinate for 15 minutes.
-
Cut the green onions crosswise into 3-inch pieces, then cut lengthwise into fine slivers.
-
Cut the jalapeño peppers lengthwise in half, remove stems and seeds, then slice diagonally into 1/8-inch pieces.
-
Using a vegetable peeler, remove two 3/4-inch wide strips of peel (colored portion only) from the orange. Cut the peel into 1/8-inch thick strips.
-
In a small bowl, combine the sugar, dry sherry, white vinegar, remaining 1 tablespoon of soy sauce, and remaining 2 teaspoons of cornstarch. Stir until smooth and set aside.
-
Heat vegetable oil in a wok or deep skillet over medium-high heat until it reaches 375°F (191°C).
-
Add the julienned carrots to the hot oil and fry for about 3 minutes until tender. Remove with a slotted spoon and drain on paper towels.
-
Reheat the oil. Add the orange peel strips and fry for about 15 seconds until fragrant. Remove and drain on paper towels.
-
Add the marinated beef to the wok in a single layer. Fry for about 1 minute until the meat turns light in color, then remove and drain.
-
Reheat the oil to 375°F (191°C). Return the beef to the oil in batches, frying for about 3 minutes until browned and crispy. Transfer to paper towels to drain.
-
Pour off all but 1 tablespoon of the oil from the wok. Reheat over medium-high heat.
-
Add the green onions, garlic, and jalapeños to the wok. Stir-fry for about 30 seconds until fragrant.
-
Stir the sauce mixture again to ensure it is smooth, then add it to the wok. Cook and stir until the sauce boils and thickens.
-
Add the crispy beef, fried carrots, and orange peel to the wok. Toss quickly to coat everything in the sauce and heat through.
-
Serve immediately over hot cooked rice.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 577.4kcal
- % Daily Value *
- Total Fat 21.1g33%
- Saturated Fat 8.2g41%
- Cholesterol 93.1mg32%
- Sodium 625.0mg27%
- Total Carbohydrate 57.7g20%
- Dietary Fiber 8.1g33%
- Sugars 18.8g
- Protein 40.4g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
