ORANGE BEEF

October 28, 2024
by Cindy Williams
0 Like
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- Asian Dishes,
- Dinner
Cuisine: Chinese, Comfort Food
Difficulty: Easy

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Prep Time

2 hours
Cook Time

10 minutes
Serving

2
View

11

This is one of my favorite dishes to order in a Chinese restaurant. After scouring the internet for recipes, I landed on one that I thought would work. I made a few tweaks – for example, I stir fried fresh ginger and garlic as opposed to using dried seasonings in the sauce. And I marinated the sirloin beef in cornstarch, a little egg white and salt for at least an hour prior to dipping it in the batter. This was delicious! The beef was super tender and the sauce was thick, sticky & citrusy! I picked up a container of white rice at the Hot Wok in my neighborhood along with an order of egg rolls and it all added up to a beautiful Sunday night dinner while I watched Alfred Hitchcock’s, “Rebecca,” (1940), which was a perfect pre-Halloween movie! Now, why wouldn’t I just order Orange Beef from Hot Wok while I was taking out rice and egg rolls you may ask? Well, if you have to ask, you don’t get it! Making this dish at home was fun if not therapeutic. And — it really was better than any restaurant Orange Beef I have ever had. So there!

Directions

Step 1

Cut the beef into strips. Cut it against the grain - that is very important.

Step 2

Marinate the beef strips in enough cornstarch to cover them with one egg white and a sprinkle of salt. Rub the cornstarch into the beef with your fingers. Refrigerate in a bowl in the frig for about an hour.

Step 3

WHILE THE BEEF IS IN THE FRIG MAKE THE SAUCE: Put all ingredients in a small sauce pan and simmer over low heat for about 20 minutes. You want the sauce to thicken and bubble up, almost caramelizing. Set aside.

Step 4

Remove beef from frig. Sprinkle some cornstarch over the pieces and rub it in again. Make the batter by combining all batter ingredients in a bowl.

Step 5

Heat about a cup of oil or a little more in a hot wok. When it is really hot, dip the beef strips in the batter and fry them until they are just cooked, not over cooked. They are going to cook more when you start the stir fry. This takes about two minutes per batch. As the beef strips cook, remove them to a wire cake rack.

Step 6

Okay, here is the hardest part. Get rid of most of that oil in the wok. Be careful! Have a container ready in your sink that you can pour hot oil into and set this aside very carefully to dispose of later.

Step 7

Now the wok has just a shimmer of oil in it. When it is hot again, add the fresh minced garlic and ginger. Stir fry until they color. Now add back the beef strips and stir fry.

Step 8

I removed the beef strips from the wok again (you don't have to) and then poured the sauce into the wok. It will bubble up but add a little cornstarch slurry to thicken it.

Step 9

When you are ready to serve, add the beef strips back to the sauce. Give it a couple good stirs and then serve over white rice.