Orange Beef (Crispy Beef, Cheap Cut)

Prep:20minCook:10min

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.

Updated at: Wed, 16 Aug 2023 21:11:11 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories540.3 kcal (27%)

Total Fat27 g (39%)

Carbs22.2 g (9%)

Sugars8.9 g (10%)

Protein47.2 g (94%)

Sodium721.9 mg (36%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

680gbeef round roast

or brisket, sliced against the grain as thinly as possible or up to 1/4-inch, 5-cm strips

2 tablespoonsShaoxing wine

or dry sherry

½ teaspoonsalt

½ teaspoonbaking soda

⅓ cupcornstarch

Sauce

1zest of orange

½ cuporange juice

3 tablespoonsrice vinegar

1 tablespoonlight soy sauce

or soy sauce

2 tablespoonssugar

1 tablespooncornstarch

Stir-fry

¼ cuppeanut oil

or vegetable oil

1 teaspoonminced ginger

3 clovesgarlic

minced

Instructions

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.