Orange Beef is an Asian-style dish made with thin-sliced beef and orange sauce. The orange flavor can be added as a marinade, sauce, or by heating orange slices or zest. It can be paired with vegetables and served with rice. The recipe can be adjusted, and orange peel is a common ingredient. Sirloin steak and skirt are popular cuts, and the meat can be coated in cornstarch or marinated in orange juice or marmalade. The dish is cooked with soy sauce, rice wine vinegar, sesame oil, ginger, garlic, and chili peppers. It can be served with rice or greens and garnished with orange zest, shallots, cilantro, or orange sections.
Orange Beef is an Asian-style dish that uses beef and orange sauce as the primary ingredients. The meat is usually cut very thin and can be fried in a wok, sometimes while being coated in cornstarch to create a crispy surface. The orange flavor that defines the dish can be introduced as a thick, sweet sauce that coats the meat; as a marinade for meat; or from heating orange slices or orange zest in the pan near the end of cooking. The resulting orange meat can be paired with vegetables such as broccoli, snow peas and carrots, served with rice and garnished with cilantro and orange zest.
There is no single recipe for orange beef and the level of orange flavor in the final dish can be easily adjusted by the chef. Some recipes use orange juice in a marinade for beef along with soy sauce, garlic, rice wine vinegar, and sesame oil. Many recipes instead prepare a sauce with different orange products. A popular choice is marmalade which adds sweetness and makes a thick sauce that coats the ingredients. Regardless of the method used, a common ingredient that is cooked in the pan with the beef or used as a side dish at the end is thin strips or shreds of orange peel, which release essential oils when heated.
Orange beef can be any cut that doesn’t require a long cooking time; sirloin steak and skirt are popular choices. It is usually cut into thin strips before being used. To create crispy orange beef, the meat is dried, coated in cornstarch, and refrigerated for some time before cooking. Alternatively, the meat can be marinated in orange juice or marmalade for anywhere from 30 minutes to overnight, although the acidity of the orange juice may begin to affect the meat if left to soak. too long, resulting in an unwanted texture when cooked.
To whip up orange beef, the meat is usually fried by itself in a little oil until cooked through. Then it is removed from the pan and liquids such as soy sauce, rice wine vinegar and sesame oil are added to the pan. Ginger and garlic are added along with any hot chili peppers or pepper flakes used to add contrasting heat to the dish. Any orange-flavored ingredients, such as jam or orange juice, are also added and reduced until thick. At this point, the beef and other cooked vegetables are added back to the pan and cooked for a minute, then the sauce coats everything and all the ingredients are heated through.
Orange Beef can be served directly over white rice. Alternatively, it can be served on a bed of leafy greens. Garnish options include orange zest, shallots, cilantro, and whole sections of an orange.
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