ORANGE PEEL BEEF
I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original.
Provided by Dianemwj
Categories World Cuisine Recipes Asian Chinese
Time 1h31m
Yield 6
Number Of Ingredients 16
Steps:
- Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 7.5 g, Cholesterol 39 mg, Fat 7.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 2.1 g, Sodium 326.3 mg, Sugar 4.5 g
P F CHANG'S ORANGE PEEL BEEF
This is a copycat recipe for P F Chang's Orange Peel Beef (Sichuan-style flank steak tossed with a mild chili sauce and fresh orange peel).
Provided by Member 610488
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine marinade ingredients. Cut beef into thin strips against the grain. Place beef in the marinade and toss well. Set aside.
- In a medium saucepan, heat ingredients for sauce and bring to a boil. Add 1 tablespoon cornstarch then simmer.
- Heat a wok with oil. Using a slotted spoon, add beef to wok allowing excess marinade to drain off. Quickly deep fry in wok (3 minutes) then remove to paper towel. Discard marinade.
- Remove all of the oil except 2 tablespoons oil. Pour sauce into the wok and heat until boiling. Add chopped peppers and stir-fry 30 seconds. Stir in beef, toss well and serve immediately with hot cooked white or brown rice.
Nutrition Facts : Calories 424.5, Fat 16, SaturatedFat 6.4, Cholesterol 162.2, Sodium 464.4, Carbohydrate 29.3, Fiber 1.9, Sugar 7.3, Protein 39.2
ORANGE BEEF
A classic from Hunan, chun pei ngau yuk translates as "old beef," very old, or as we say in China, so old it gathers dust. The main reason for this is that this dish is most often cooked with old, dried, hard orange peel, and it is fine that way. I prefer fresh orange peel.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
Steps:
- Marinate the beef with baking soda in the refrigerator for 8 hours or, preferably, overnight. After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time and ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.
- In a bowl, combine the sauce ingredients and set aside.
- Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain.
- Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds. Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating. Remove to a serving dish and serve, garnished with the orange slices.
GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE
The allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve. As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
- Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
- In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
- Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
- In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 43 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 18 grams, Sodium 563 milligrams, Sugar 2 grams
ORANGE BEEF
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.
Provided by Sam Sifton
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
- Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
- Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
- In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
- Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram
MADAME'S ORANGE OR TANGERINE PEEL BEEF
Make and share this Madame's Orange or Tangerine Peel Beef recipe from Food.com.
Provided by Sandi From CA
Categories Steak
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Combine sauce ingredients. Set aside. Cut beef into thick slices and pound until 3/8 inch thick. Marinate in soy sauce and sugar 10 minutes. Add egg and flour, mix with hand.
- Heat oil for deep frying. Slide beef into oil piece by piece to prevent sticking together. Fry until crispy. Remove. Fry again. Drain. Remove.
- Reheat 2 tablespoons oil in wok. Stir fry chili peppers and orange peel until "black". Add sauce. Bring to boil. Thicken with dissolved cornstarch. Add beef. Stir-fry 1 minute more. Remove peppers prior to serving. Close your windows, eat and moan.
CRISPY ORANGE BEEF
A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
Provided by BEC
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
- Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
- Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
- Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.
Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g
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