Crispy Orange Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 pounds beef top sirloin, thinly sliced1/3 cup white sugar1/3 cup rice wine vinegar2 tablespoons frozen orange juice concentrate1 teaspoon salt1 tablespoon soy sauce1 cup long grain rice2 cups water1/4 cup cornstarch2 teaspoons orange zest3 tablespoons grated fresh ginger1 1/2 tablespoons minced garlic8 broccoli florets, lightly steamed or blanched2 cups oil for frying
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.
Number of Servings: 6
Recipe submitted by SparkPeople user CELTIC_WITCH.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user CELTIC_WITCH.
Nutritional Info Amount Per Serving
- Calories: 346.0
- Total Fat: 9.5 g
- Cholesterol: 100.9 mg
- Sodium: 569.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 1.5 g
- Protein: 36.4 g
Member Reviews
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CD9697485
Delicious! Definitely needs a touch of red pepper flakes to offset the sweetness of the orange. Next time, I'll try using the juice of the orange instead of o.j. concentrate. I used about 3 Tbsp of canola oil; got it plenty hot, but the cornstarch just stuck to the pan, so the beef wasn't crispy. - 2/20/13
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HOWDOIHEARTTHEE
I did a few substitutions...for cornstarch...I used tapioca flour...for the concentrate I used an orange and 1 tsp on orange extract...for two cups of oil...I used a few tablespoons of olive oil in good non stick pan....for the rice wine vinegar...I used a malt vinegar....very yummy... - 2/7/11