This Orange Beef is a vibrant, quick-cooking dish that delivers bold flavors with minimal effort. Thinly sliced top sirloin is velvety and tender, coated in a glossy sauce made from fresh orange juice, chili paste, and a touch of sweetness. The combination of citrus acidity and savory soy creates a balanced profile that pairs perfectly with steamed rice. It’s an excellent choice for busy weeknights or casual family dinners. The recipe uses common pantry staples, making it easy to whip up whenever you crave restaurant-quality Chinese food at home. Serve it hot for the best texture and flavor experience.
Orange Beef #1
Description
This Orange Beef is a vibrant, quick-cooking dish that delivers bold flavors with minimal effort. Thinly sliced top sirloin is velvety and tender, coated in a glossy sauce made from fresh orange juice, chili paste, and a touch of sweetness. The combination of citrus acidity and savory soy creates a balanced profile that pairs perfectly with steamed rice. It&# 226;ÂÂs an excellent choice for busy weeknights or casual family dinners. The recipe uses common pantry staples, making it easy to whip up whenever you crave restaurant-quality Chinese food at home. Serve it hot for the best texture and flavor experience.Ingredients
Directions
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Partially freeze the steak to make it easier to slice. Cut the steak across the grain into paper-thin slices, approximately 1 1/2 inches long and 1 inch wide.
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In a medium bowl, combine 1 tablespoon of soy sauce and 1 teaspoon of sugar.
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Add the beef slices to the bowl and toss thoroughly to coat evenly with the soy sauce mixture.
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Mix in the egg white to the beef, ensuring all slices are coated.
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Add 1 tablespoon of cornstarch to the beef mixture. Mix with your fingers until the cornstarch is evenly distributed and the beef is coated.
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In a wok or 10-inch skillet, heat the vegetable oil over high heat until very hot.
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Add the beef slices to the hot oil. Stir-fry for about 3 minutes, or until the meat just loses its redness. Do not overcook.
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Remove the beef from the wok using a slotted spoon and transfer to a clean dish.
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In the remaining oil in the wok, add the finely chopped orange peel. Stir-fry over medium heat for 2 to 3 minutes to soften the peel and release its aroma.
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Add the chili paste, orange juice concentrate, remaining 2 tablespoons of soy sauce, remaining 1/4 cup of sugar, ketchup, 1/4 cup of water, and orange extract (if using) to the wok.
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Heat the sauce mixture until it comes to a boil.
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In a small bowl, dissolve the remaining 1 tablespoon of cornstarch in the remaining 1 tablespoon of water to create a slurry.
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Stir the cornstarch slurry into the boiling sauce in the wok.
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Cook the sauce, stirring constantly, for 1 to 2 minutes until it thickens and becomes glossy.
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Return the cooked beef and any accumulated juices to the wok. Toss to coat the beef in the sauce and heat through for 1 to 2 minutes.
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Serve immediately over hot cooked rice, garnished with minced fresh parsley and orange slices if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230.4kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 3.3g17%
- Cholesterol 84.0mg29%
- Sodium 64.7mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Beef Selection: Top sirloin is a lean cut that works well for stir-fries. Partially freezing the steak makes it much easier to slice thinly against the grain, which ensures tenderness.
Chili Paste: Chinese chili paste with garlic (Sambal Oelek) adds depth and heat. Adjust the amount based on your spice preference. If unavailable, you can use regular chili flakes or omit for a milder sauce.
Orange Flavor: Using both orange juice concentrate and fresh orange peel provides a complex citrus flavor. If you don't have concentrate, you can use fresh orange juice, but you may need to simmer the sauce longer to reduce it.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to prevent the beef from becoming tough.
Variations: Add other vegetables like broccoli florets, snap peas, or bell peppers to the wok during the last minute of cooking for extra nutrition and crunch.
