Hi, I am Joana. Today, I will show you a way to make spicy - orange asian beef recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Spicy - Orange Asian Beef Recipe
Spicy - Orange Asian Beef is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Spicy - Orange Asian Beef is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spicy - orange asian beef using 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Spicy - Orange Asian Beef:
- Take 1 lb. flank steak, thinly sliced crosswise
- Make ready 1/4 cup cornstarch
- Prepare 2 Tbs. grated orange peel (divided)
- Get 3 Tbs. juiced orange
- Get 6-7 Tbs. sesame oil (divided)
- Make ready 1 small onion, thinly sliced
- Get 1 red bell pepper, thinly sliced
- Take 3 cups broccoli florets
- Make ready 2 Tsp. grated ginger
- Take 1 Tbs. minced garlic
- Take Sauce:
- Take 1/4 cup low sodium soy sauce
- Prepare 1 Tbs. oyster sauce (or hoisin sauce)
- Get 1/4 cup water
- Prepare 1/4 cup rice vinegar (or white vinegar or sherry)
- Take 1/3 cup brown sugar
- Take 1/2 Tbs. red pepper flakes
- Take Garnish:
- Prepare 4 large green onions, sliced on an angle
- Prepare Dash sesame seeds / Sriracha sauce (optional)
- Prepare 3-4 cups cooked rice
Instructions to make Spicy - Orange Asian Beef:
- Slice the beef (across the grain) into very thin strips. Optimal length is 2.5” [Tip: freeze the meat for 15 minutes beforehand for easier, thinner slicing]
- Place the strips in a bowl (or a strainer), add the cornstarch and mix this around to coat. Set aside.
- Grate the orange skin onto a small plate. Cut the orange in half and juice the liquid into a glass measuring cup. Add half of the peel to the cup.
- Becooking the rice (20 minutes). Prepare the rest of the ingredients. Put the sauce ingredients into a cup with the OJ and mix.
- Add oil to a heated wok (or fry pan) over medium-high heat. Sauté the vegetables (bell pepper / broccoli first) until they’re soft. Transfer to a small bowl and set aside.
- Add a dash of oil to the pan, along with the garlic and ginger. Next add the cup of sauce ingredients. Heat for 3 minutes. Transfer back to the cup and set aside.
- Add more oil to the pan and stir fry the beef until it is lightly browned. For large amounts, stir fry the beef in batches.
- Pour the sauce (and stir-fried vegetables) back into the pan with the beef and heat this through while stirring.
- You can cook down the sauce further to thicken it or leave it slightly thinner as customary. Add green onions and some peel zest.
- Serve over a bed of rice. Top with sesame seeds and Sriracha sauce for added flavor and/or heat.
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