A family favorite. We will also sub chicken instead of beef, but the flavor is better with beef in my opinion. We also will add bean sprouts and chopped baby bok choy and quartered onions.
Spicy Orange Beef
Yield: 4 Servings
Cost per Serving: $3.87
More From Allyou
Amount per serving
- Calories: 659
- Fat: 30g
- Saturated fat: 5g
- Protein: 38g
- Carbohydrate: 62g
- Fiber: 0g
- Cholesterol: 81mg
- Sodium: 548mg
- 1/3 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 1/4 pounds beef steak, thinly sliced across the grain and cut into 2-by-1/3-inch strips
- 6 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 1/2 teaspoons minced fresh ginger, optional
- 7 small dried red chiles or
- 1/2 teaspoon chili powder
- 1/2 cup orange juice
- 2 tablespoons orange marmalade
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 4 cups cooked white rice, for serving
- In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
- In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
- Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
- Serve beef and sauce over rice.
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