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Crispy Orange Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 64 reviews
  • Author: Bara
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 40 mins
  • Yield: 6 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese-American

Description

Crispy Orange Beef is a delightful stir-fry featuring tender strips of top sirloin beef coated in cornstarch and fried to a golden crisp, then coated in a sweet and mildly spiced orange sauce. Perfectly paired with steamed rice and lightly blanched broccoli, this dish offers a harmonious balance of crispy texture and bright citrus flavors for a satisfying meal.

Ingredients

Beef and Coating

  • 1 ½ pounds beef top sirloin, thinly sliced
  • ¼ cup cornstarch
  • 2 cups oil for frying

Rice

  • 2 cups water
  • 1 cup long grain rice

Sauce

  • ⅓ cup white sugar
  • ⅓ cup rice wine vinegar
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon soy sauce
  • 1 teaspoon salt

Seasonings and Garnish

  • 3 tablespoons grated fresh ginger
  • 1 ½ tablespoons minced garlic
  • 2 teaspoons orange zest
  • 8 broccoli florets, lightly steamed or blanched

Instructions

  1. Gather Ingredients: Collect all the ingredients needed for the recipe to ensure a smooth cooking process.
  2. Dry the Beef: Lay the thinly sliced beef in a single layer on a baking sheet lined with paper towels. Refrigerate for 30 minutes to allow the beef to dry, which helps achieve a crispier texture when frying.
  3. Cook the Rice: In a medium saucepan, bring 2 cups of water and 1 cup of long grain rice to a boil. Reduce to medium-low heat, cover, and simmer for about 20 minutes or until the rice is tender and water is absorbed.
  4. Prepare the Sauce: In a small bowl, mix together white sugar, rice wine vinegar, frozen orange juice concentrate, soy sauce, and salt. Set aside this sweet and tangy orange sauce mixture.
  5. Coat the Beef: Toss the dried beef slices with cornstarch ensuring each piece is evenly coated. This coating is essential for creating the crispy exterior.
  6. Fry the Beef: Heat oil in a wok or deep skillet over medium-high heat. Fry the coated beef in small batches until golden brown and crispy, about 2-3 minutes per batch. Remove and set aside on paper towels to drain excess oil. Keep about 1 tablespoon of oil in the wok for the sauce.
  7. Cook Aromatics: Add grated ginger, minced garlic, and orange zest to the reserved oil in the wok. Stir and cook briefly until fragrant, about 30 seconds to 1 minute.
  8. Make the Sauce: Pour the prepared soy sauce mixture into the wok with aromatics. Bring it to a boil and simmer until thick and syrupy, approximately 5 minutes, stirring occasionally to prevent burning.
  9. Toss Beef in Sauce: Add the fried beef back into the wok and toss it gently to coat all pieces evenly with the thick orange sauce. Cook until the beef is heated through, about 1-2 minutes.
  10. Serve: Plate the crispy orange beef over steamed rice and garnish with the lightly steamed or blanched broccoli florets. Serve immediately for the best texture and flavor.

Notes

  • Drying the beef before coating and frying helps achieve a crispier texture.
  • Fry the beef in small batches to avoid lowering the oil temperature and ensure even crispiness.
  • Orange zest enhances the citrus flavor; use fresh for the best aroma.
  • Adjust the sugar and vinegar in the sauce to your taste preference for sweetness and tanginess.
  • Use a thermometer to keep oil temperature steady around 350°F for optimal frying.
  • If preferred, broccoli can be substituted with other green vegetables like snap peas or green beans.

Find it online: https://yumbara.com/crispy-orange-beef-recipe/