Orange Beef (Crispy Beef, Cheap Cut)

Create crispy, juicy, and tender restaurant-style orange beef using the cheapest cuts, and learn to make a super aromatic sauce that’s tastier and healthier than takeout. To make this dish-gluten free, use dry sherry instead of Shaoxing wine, and use tamari instead of light soy sauce. Notes: *Always use a well-seasoned cast iron pan that you’ve been using for a while. Once the patina develops over time (after the surface of the pan turns dark brown), the pan will become a true nonstick pan. If you’re using a new pan, you need to use more oil to fry the beef, because the coating is quite starchy and might stick to the bottom of the pan.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine sliced beef, Shaoxing wine, salt, and baking soda in a big bowl. Mix thoroughly without your hand so the beef is evenly coated with the ingredients. Let marinate for 15 minutes.

Step 2

Mix all the sauce ingredients. Chop aromatics while marinating the meat.

Step 3

When you’re ready to cook, add the 1/4 cup cornstarch to the marinated beef. Mix again to coat evenly.

Step 4

Heat oil in a large nonstick pan or well-seasoned cast iron pan until hot (*Footnote 1). Cook the beef in two batches. Spread the beef with minimal overlapping. Cook until the bottom side turns golden brown, 45 seconds to 1 minute. Flip and cook the other side for 30 to 45 seconds, until lightly browned. Transfer the beef to a big plate and cook the rest of the beef using the same method.

Step 5

Once done, remove extra oil from the pan using a few layers of kitchen paper towel held in a pair of tongs. Leave just 1 tablespoon of oil in the pan.

Step 6

Add the ginger and garlic. Stir a few times to mix well.

Step 7

Whisk the sauce again to completely dissolve the cornstarch. Pour into the pan and add back the cooked beef. Stir immediately to mix. The sauce will thicken in a few seconds. Once done, transfer everything to a big plate. Garnish with sesame seeds and green onions, if using.

Step 8

Serve hot over steamed rice.