Crispy Orange Beef {Chinese Takeout at Home}
If you want to add more gluten free and dairy free recipes to your recipe box, Crispy Orange Beef {Chinese Takeout at Home} might be a recipe you should try. This recipe serves 4. One portion of this dish contains around 39g of protein, 11g of fat, and a total of 400 calories. For $3.54 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have red pepper flakes, rice vinegar, sesame oil, and a few other ingredients on hand, you can make it. It is brought to you by Fifteen Spatulas. It is a pretty expensive recipe for fans of Chinese food. 3726 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Plenty of people really liked this main course. With a spoonacular score of 97%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Chinese Takeout Cupcakes, Chinese-Takeout Skewers, and Chinese Takeout-on-a-stick.
Servings: 4
Ingredients:
2 tbsp brandy or red wine
6 tbsp cornstarch
3 garlic cloves, minced
1 tsp freshly grated ginger
1 jalapeño, inner seeds and ribs removed, thinly sliced
3 tbsp molasses
1 softball sized navel orange
1/2 tsp red pepper flakes
recommended side dish: rice
1 tbsp rice vinegar
2 scallions, chopped (for garnish)
1.5 tsp sesame oil
1.5 lbs sirloin steak
3 tbsp soy sauce
vegetable oil, for frying
Equipment:
peeler
wire rack
frying pan
bowl
whisk
paper towels
deep fryer
Cooking instruction summary:
Cut the beef into thin slices, about 1/4 inch thick. Toss the beef with 1 tbsp of soy sauce. Next, sprinkle the beef evenly with the cornstarch and mix well. Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 45 minutes. This will help our beef get crispy later on, because the freezer dries the surface moisture on the meat.Use a vegetable peeler to peel off about 10 zest strips from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part. Thinly slice the orange peels into long strips. Cut the orange in half and juice it, measuring out 1/4 cup of juice and placing it in a bowl. Add the other 2 tbsp of soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil to the orange juice, and whisk to combine. Set the liquid aside.Heat up a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels. Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time, for about 3 minutes, making sure to stir gently so the beef doesn't stick together. After 3 minutes the beef will be golden brown and crispy, and you can remove it to the paper towels to drain. Cook the remainder of the beef.Heat up a large skillet over medium heat, and add 1 tbsp of vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes. Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds (no longer, or the garlic will burn). Add the soy sauce mixture to the pan, then add all of the beef. Stir to coat in the sauce. Garnish with the chopped scallions and serve with rice or desired side dish. Enjoy!
Step by step:
1. Cut the beef into thin slices, about 1/4 inch thick. Toss the beef with 1 tbsp of soy sauce. Next, sprinkle the beef evenly with the cornstarch and mix well. Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 45 minutes. This will help our beef get crispy later on, because the freezer dries the surface moisture on the meat.Use a vegetable peeler to peel off about 10 zest strips from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part. Thinly slice the orange peels into long strips.
2. Cut the orange in half and juice it, measuring out 1/4 cup of juice and placing it in a bowl.
3. Add the other 2 tbsp of soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil to the orange juice, and whisk to combine. Set the liquid aside.
4. Heat up a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels. Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time, for about 3 minutes, making sure to stir gently so the beef doesn't stick together. After 3 minutes the beef will be golden brown and crispy, and you can remove it to the paper towels to drain. Cook the remainder of the beef.
5. Heat up a large skillet over medium heat, and add 1 tbsp of vegetable oil.
6. Add the orange strips and jalapeño and sauté for 2 minutes.
7. Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds (no longer, or the garlic will burn).
8. Add the soy sauce mixture to the pan, then add all of the beef. Stir to coat in the sauce.
9. Garnish with the chopped scallions and serve with rice or desired side dish. Enjoy!
Nutrition Information:
covered percent of daily need
