Chinese Orange Beef
Chinese Orange Beef
Posted by liz at recipegoldmine
com May 26, 2001
Source: Cookin’ Dad – 03-25-2001 10:49 [m
This is what I did for my second orange beef experiment
Hope you enjoy it
1/2 cup LOW SODIUM chicken broth* (I used
Swanson’s now that it has become readily available here)
1/4 cup soy sauce
1 tablespoon oyster sauce
2 Tbspbrown sugar
1 tablespoon ginger, FINELY minced
1 tps garlic, FINELY minced
2 tpss dry sherry
3/4 tps sesame oil (approximation-did not measure)
1 1/2 Tbsporange rind**
1 dried Chinese red pepper pod (optional)
2 tpss cornstarch mixed with equal amount
water (approximation)
1 tablespoon or so of hot oil
*If you cannot find low sodium chicken broth, you will have to dilute sauce mixture with water to taste
Probably anywhere from 2 Tbspto 1/4 cup would suffice
** Peel orange & slice rind into strips between 1/4 & 1/2 inch long
Then slice strips crosswise like you would a loaf of bread
Final product should be thin & crescent shaped (hope I explained this clearly-lol)
Marinade for 1 1/2 lb tender beef strips
(pencil-thin & approximately 1-inch long)
1 tps salt
1/4 tps white pepper
2 Tbspcornstarch
2 Tbspvegetable oil
At least 5 to 6 hrs before cooking beef, sprinkle it with salt & white pepper, making sure it is evenly mixed in meat
Next, sprinkle a couple of Tbspof water over beef & mix it in
Follow this with the cornstarch & gently massage it evenly into meat
Lastly, mix in oil
I found that mixing in oil actually makes the meat very tender–even more than by just using cornstarch by itself (I now do this for both Chinese beef & pork dishes
Don’t ask me why this is so (lol)
Set meat in refrigerator to marinate
About an hour before cooking beef, mix all ingredients in top column together EXCEPT dried red pepper pod, orange rind, sesame oil, cornstarch & hot oil
Set aside to allow flavors to marry
When ready to cook beef, heat wok & about 2 tablespoon oil
Toss in clove of minced garlic when oil is hot & saute for about 15 seconds before placing meat in wok
Cook meat for about 2 min being careful to not overcook it (doing so will make it tough)
About halfway through the two minute cooking cycle, splash meat with about 1 tablespoon white wine or sherry
You should remove meat from wok just after all the red has disappeared
After you have removed meat & cleaned wok, reheat wok & about 1 tablespoon oil
After oil is hot, toss orange rind & red pepper pod in wok & saute very briefly being careful not to burn rind
After sauteing for about 15 seconds or so, add sauce
When edge of sauce starts to bubble, add cornstarch & water mixture
When sauce starts to thicken add hot oil & stir
Follow this with the beef & mix with sauce well
Lastly, turn off fire & drizzle sesame oil over beef mixture
Mix briefly & serve over white rice
NOTE: If you want you can also add 1 to 2 Tbspchopped green onions (green part only) to sauce mixture just before you add hot oil
I didn’t do this, but some people do
This will impart a slightly different flavor
Also feel free to add extra red pepper pods if you like a hotter dish
You can also omit them altogether if you want
I only used one because my daughter does not like the extra heat
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