Looking for a new take on a classic Chinese dish? Try my mouth-watering recipe for Crispy Orange Beef! In this video, we'll show you step-by-step how to make perfectly crispy beef coated in a tangy and sweet orange sauce that's sure to satisfy your taste buds. With just a few simple ingredients and 25 minutes, you can easily whip up this restaurant-quality dish right in your own kitchen.
Oh man I love crispy, sticky, sweet anything!
Free printable recipe is available on our site: www.kitchensanctuary.com/cris...
Ingredients:
Crispy Orange Beef
3 tbsp oil
500 g (1.1 lb) beef steak I use sirloin, chopped into strips*
2 tbsp cornflour (cornstarch in the US)
1 pinch of salt and pepper
Juice of 2 large oranges (approx. 120ml or ½ cup or orange juice)
Zest of half an orange
3 tbsp caster sugar
5 tbsp soy sauce
2 cloves of garlic peeled and crushed
1 tsp ginger paste
1 tsp rice vinegar
1 red pepper sliced
1 large onion peeled and sliced
To Serve:
Boiled rice
4 spring onions (scallions) chopped on the diagonal
Optional - to thicken the sauce:
1 tbsp cornflour mixed with 3 tbsp cold water to form a slurry (cornstarch in the US)
Instructions:
1. Pat the beef dry with some kitchen roll, then mix the cornflour (cornstarch) with the salt and pepper and toss the beef in the cornflour until completely coated.
2. Heat the oil in a wok or large frying over a high heat.
3. When the oil is hot, tip the beef in and fry until crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It should take about 5-6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
4. Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place in a bowl lined with kitchen roll to soak up excess fat.
5. While the beef is cooking, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar and put to one side.
6. After the beef has been removed from the pan there should still be a little oil left. Turn the heat down to medium and add the sliced red pepper and onion.
7. Fry for a 2-3 minutes (so they're hot but still crunchy), then pour over the orange sauce.
8. Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little cornflour slurry to thicken.
9. Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions (scallions).
Boiled rice,4 spring onions (scallions) chopped on the diagonal
Notes
*It's easier to cut the steak into thin strips if you place it in the freezer for 10 minutes to firm up a little.
CAN I MAKE IT GLUTEN FREE?
Yes! Replace the soy sauce with tamari. I've done this lots of times and it works really well. You must ensure you use the correct amount of orange juice and sugar though, otherwise the tamari can overpower the flavours.
CAN I FREEZE IT OR MAKE IT AHEAD?
This recipe works best when made and served right away. Freezing/chilling then reheating means the beef won't be crispy.However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it's a little dry.
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5 авг 2024
