Orange Beef Recipe
Make Orange Beef Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Marinade
Orange Sauce
Finish and Garnish
Method
Beef
Marinate
Add the soy sauce, Shaoxing wine, sesame oil, grated ginger and egg white to the beef. Mix thoroughly to coat. Cover and marinate in the refrigerator for at least 20 minutes and up to 1 hour.
Coat
After marinating, season the cornstarch with kosher salt and black pepper in a shallow bowl or plate. Toss the marinated beef in the cornstarch until evenly coated, shaking off any excess.
Fry
Heat a wok or a heavy skillet over medium-high heat. Add neutral oil and heat until shimmering and a small piece of cornstarch sizzles immediately (about 350°F/175°C if using a thermometer). Fry the coated beef in batches in a single layer for 1.5–2 minutes per side until crisp and lightly golden. Avoid overcrowding. Transfer fried beef to a paper towel-lined plate to drain.
Orange Sauce
Make sauce mixture
In a bowl, whisk together fresh orange juice, orange zest, chicken or beef broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, minced ginger, minced garlic and chili paste (if using) until smooth and sugar is dissolved.
Cook sauce
Wipe out most of the oil from the wok, leaving about 1 tablespoon. Return to medium heat. Add the sauce mixture and bring to a gentle boil, stirring. Let simmer 2–3 minutes to meld flavors.
Thicken sauce
Mix cornstarch and cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust seasoning — add a pinch of salt, more sugar for sweetness, or a splash of vinegar if too sweet.
Finish and Serve
Combine
Add the fried beef pieces back into the wok with the thickened orange sauce. Toss quickly over medium-high heat until every piece is thoroughly coated and heated through, about 1 minute.
Garnish and serve
Transfer to a serving platter. Sprinkle with sliced scallions and toasted sesame seeds. Garnish with orange slices or wedges if desired. Serve immediately with steamed rice or noodles.