Spicy - Orange Asian Beef
A classic Asian stir fry dish that uses flank steak strips and is highlighted by a mild spicy-orange sauce. I use a wok; however it can be done in a pan. The key to flavor is the use of sesame oil, using fresh ingredients, and controlling the “spice” flavor as you like it.
Spicy - Orange Asian Beef
A classic Asian stir fry dish that uses flank steak strips and is highlighted by a mild spicy-orange sauce. I use a wok; however it can be done in a pan. The key to flavor is the use of sesame oil, using fresh ingredients, and controlling the “spice” flavor as you like it.
Cooking Instructions
- 1
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]
- 2
Place the strips in a bowl (or a strainer), add the cornstarch and mix this around to coat. Set aside.
- 3
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.
- 4
Begin cooking the rice (20 minutes). Prepare the rest of the ingredients. Put the sauce ingredients into a cup with the OJ and mix.
- 5
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.
- 6
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.
- 7
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.
- 8
Pour the sauce (and stir-fried vegetables) back into the pan with the beef and heat this through while stirring.
- 9
You can cook down the sauce further to thicken it or leave it slightly thinner as customary. Add green onions and some peel zest.
- 10
Serve over a bed of rice. Top with sesame seeds and Sriracha sauce for added flavor and/or heat.
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