Orange-Flavored Beef

Published January 1, 2006.

Why this recipe works:

To upgrade the classic but often lackluster orange-flavored beef recipe, we marinated the meat in a mixture of soy sauce, garlic, ginger, sugar, vinegar, fresh orange juice, and chicken broth, reserving some marinade to become the base for the final sauce. We created a tender-crisp coating for… read more

To upgrade the classic but often lackluster orange-flavored beef recipe, we marinated the meat in a mixture of soy sauce, garlic, ginger, sugar, vinegar, fresh orange juice, and chicken broth, reserving some marinade to become the base for the final sauce. We created a tender-crisp coating for our orange beef recipe by dunking the marinated beef first in egg white, then cornstarch. The egg white created a thin sheath of protein beneath the cornstarch that kept the beef dry, helping it brown more readily than a wet, gluey coating would.

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Serves 4

It is easiest to grate the orange zest and remove the strips of orange peel before juicing the oranges; use a sharp vegetable peeler to remove the strips. For extra spiciness, increase the cayenne to 1/2 teaspoon. The whole dried chiles are added for appearance, not flavor, and can be omitted. To fry the beef, use a Dutch oven or a straight-sided sauté pan (with at least 3-quart capacity); do not use a 12-inch skillet with sloped sides, as it will be too small to contain the oil once the beef is added. White rice and steamed broccoli make good accompaniments.

Ingredients

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