Orange Beef

Name: Orange Beef
Prep time: 30 min
Cook time: 60 min
Total time: 510 min
Yield: 4
Cuisine: Chinese
Ingredients: ½ lb Flank steak, trimmed and sliced into 2½-inch by ¼-inch strips; ½ tsp Baking soda; 1 tbsp Egg white, lightly beaten; ½ tsp Shao-Hsing wine or dry sherry; Freshly ground white pepper; 3.56 cup Peanut oil (divided: 1 tablespoon for marinade + 3½ cups for frying); 2 tbsp Cornstarch; 2 tsp Dark soy sauce; 1 tbsp Sugar; 1 tsp Sesame oil; 1 tsp Chinese white rice vinegar or distilled vinegar; 2 tbsp Chicken stock; 5 small Dried chilies; 2 tsp Fresh ginger, minced; 1 tsp Garlic, minced; 1 whole Fresh Thai chili, minced; 1½ tbsp Fresh orange peel, ½- by 1/8-inch pieces, pith removed; 2 whole Scallions, trimmed and cut into 2-inch sections; 6 slice Fresh orange slices, for garnish

Recipe GLPR7e15620f8de2b3

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Chinese

Main Course

510 min

329 cal

Servings: 4

Oven

Tender strips of flank steak are marinated with baking soda, then double-fried until crispy, and tossed with a fragrant combination of dried chilies, fresh ginger, garlic, and fresh orange peel. A balanced glaze of soy, sesame oil, and rice vinegar creates a glossy, savory-sweet coating. Finished with fresh scallions and orange slices for a burst of citrus flavor.

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Ingredients

½ lb Flank steak, trimmed and sliced into 2½-inch by ¼-inch strips

½ tsp Baking soda

1 tbsp Egg white, lightly beaten

½ tsp Shao-Hsing wine or dry sherry

Freshly ground white pepper

3.56 cup Peanut oil (divided: 1 tablespoon for marinade + 3½ cups for frying)

2 tbsp Cornstarch

2 tsp Dark soy sauce

1 tbsp Sugar

1 tsp Sesame oil

1 tsp Chinese white rice vinegar or distilled vinegar

2 tbsp Chicken stock

5 small Dried chilies

2 tsp Fresh ginger, minced

1 tsp Garlic, minced

1 whole Fresh Thai chili, minced

1½ tbsp Fresh orange peel, ½- by 1/8-inch pieces, pith removed

2 whole Scallions, trimmed and cut into 2-inch sections

6 slice Fresh orange slices, for garnish

Directions

Toss the sliced flank steak with baking soda and refrigerate for 8 hours or preferably overnight. Rinse the beef thoroughly under cold running water twice, then drain and pat dry with paper towels. In a bowl, combine the beef with the beaten egg white and mix until evenly coated. Add the sherry, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing gently after each addition until the beef is uniformly coated with no visible residue. Cover and refrigerate for 1 hour.
In a small bowl, whisk together the dark soy sauce, sugar, sesame oil, rice vinegar, and chicken stock to create the sauce. Set aside.
Heat a wok or deep heavy-bottomed pot over high heat for 1 minute. Add the 3½ cups peanut oil and heat to 400°F. Carefully place the beef strips one at a time into the hot oil and cook for 1½ minutes, using a spatula to gently separate the pieces. Use a slotted spoon or spider strainer to remove the beef and drain on paper towels. Reheat the oil to 425°F. Return the beef strips to the oil in batches and fry for 2 minutes until they become crisp and lightly browned. Remove and drain on fresh paper towels.
Carefully pour off all but 1 tablespoon of oil from the wok and return it to high heat for 20 seconds. Add the dried chilies and stir constantly until they darken and become fragrant, about 30 seconds. Quickly add the minced ginger and garlic, stirring for a few seconds. Add the fresh Thai chili and orange peel pieces, stirring briefly. Add the scallion sections and toss to combine. Add the fried beef strips and stir-fry for 45 seconds. Create a small well in the center of the mixture, give the sauce a quick stir, and pour it in. Toss everything together until the sauce coats the beef evenly and takes on a glossy appearance. Transfer to a serving plate and garnish with fresh orange slices.

Comments

Grocery List Plus Editorial Staff3.75

The eight-hour marinade time is honestly stated but means this demands serious advance planning—only a weekend project for most weeknight cooks. Ingredient availability is good at Harris Teeter or Walmart (flank steak, egg white, soy sauce, sesame oil, rice vinegar, scallions, fresh orange), though dried chilies and Thai chili may require a produce specialty section or an extra stop at an Asian market; fresh ginger and garlic are standard. At roughly $12–14 total for four servings (flank steak is the main cost at $8–10 per pound), the per-serving cost sits at $3–3.50, reasonable for beef but not budget-friendly. The actual cooking time after marinating is 15–20 minutes, so the ingredient prep and long soak are the real commitment—this is not a casual dinner but worth the setup for a showstopper dish that does not reheat well, so plan to serve it fresh the same night.