Beef/Lamb · Recipes

Chinese Take-Out Crispy Orange Beef

In college, I lived right across the street from this great Chinese restaurant called Jade Dragon.  At the time I didn’t have a kitchen, so the Jade Dragon was a staple in my weekly diet.  They had one of those typical lunch specials – where you get a cup of soup and an egg roll with your order – but it was their crispy orange beef that really did it for me.

This is a tribute to that sweet, tangy, mildly spicy dish.

Now if only I had those little to-go containers and a fortune cookie!

Chinese Take-Out Crispy Orange Beef

Rating: 41

Prep Time: 12 hours

Cook Time: 25 minutes

Total Time: 12 hours, 25 minutes

Yields: 4 Servings

Calories per serving: 356

Fat per serving: 9.5g

Chinese Take-Out Crispy Orange Beef

Ingredients

  • 1 pound round beef or sirloin, sliced very thinly (1/4-inch or so)
  • 1 teaspoon baking soda
  • 2 tablespoons or more corn starch
  • 4 tablespoons white sugar
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon oyster sauce, optional
  • 1 teaspoon sesame oil, optional
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 1/4 teaspoons orange zest
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 cups vegetable oil for frying

Directions

  1. The day before: Place the sliced beef in a bowl and sprinkle the baking soda over the top. Mix it with your hands until combined. Cover and refrigerate for at least 8 hours or overnight. This will tenderize your meat.
  2. The day of: Rinse the beef thoroughly with cold water to remove the baking soda. Pat dry and set aside.
  3. In a small bowl, whisk together the sugar, rice vinegar, orange juice concentrate, oyster sauce, sesame oil (if using), salt and soy sauce. Set aside.
  4. Heat oil in a wok or medium skillet over medium-high heat. Toss dried beef in cornstarch to coat. Fry in hot oil in small batches until crispy and golden brown; set aside. Drain all the oil from your pan except 1 tablespoon.
  5. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the pan and bring to a boil. Cook until thick and syrupy, about 5 minutes (the bubbles will be large and 1-1/2-inches away from the edge of your pan when it is ready). Add the beef and heat through, stirring to coat. Serve immediately over steamed rice and vegetables.
http://foodiemcbooty.com/chinese-take-out-crispy-orange-beef/

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6 thoughts on “Chinese Take-Out Crispy Orange Beef

    1. I could live off of those cow ear snackers! Om nom nom. I wish they sold them online! They’d make a pretty penny, that’s for sure.

      And thanks! I’ve been trying to update the site a bit lately.

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