If you are in the mood for some Chinese, you might want to try out this orange beef recipe. This dish consists of crispy strips of beef coated with a delicious orange sauce. Probably the biggest challenge of this dish is getting the strips of beef crispy. Here are a few tips, you can do this in a wok or fry pan, but I have to recommend a deep fryer. Also, make sure not to overload the deep fryer or work with too many strips of beef. The only place in a minimal amount to fill the wok or deep fryer. One more thing is after you coat the beef with cornstarch you will want to leave it to sit for a few minutes. The sauce is very simple to make if you have a problem getting the sauce to thicken up, mix a bit of cornstarch with some cold water and pour it In, a little at a time until the sauce has reached the desired thickness.
- 1 1/2lbs beef top sirloin (sliced into thin strips)
- ¼ cup cornstarch
- 2 cups oil (for frying)
- 1/3 cup white sugar
- 1/3 cup rice wine vinegar
- 1/3 cup orange juice
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 2 teaspoons orange zest
- 3 tablespoons fresh ginger (grated)
- 1 ½ tablespoons garlic (minced)
- 1 bunch green onions (sliced)
- Broccoli florets (cooked)
- 1 cup long grain rice (cooked)
- Coat beef strips with cornstarch and allows to sit for 30 minutes. In a small bowl mix sugar, rice vinegar, orange juice, salt, and soy sauce. Set aside.
- Heat oil in a deep fryer (or wok) to 375 degrees. Fry beef strips in batches until crispy and golden brown. Drain on paper towels. Set aside.
- Heat a couple tablespoons of oil in a wok, add orange zest, ginger, and garlic, stir fry for 20 seconds.
- Add the soy sauce mixture to the wok, bring to a boil, and cook until the mixture has thickened. Coat the beef strips with the sauce, top with green onions. Serve with broccoli florets and on top of white rice.