Crispy Orange Beef

I am now 6 months pregnant and I am definitely showing as you can tell from the photo below. Being pregnant has been a wonderful experience for me, but I can't wait until my little bundle of joy is born :) Time sure can't get there fast enough. I have to say that being pregnant has left me awfully hungrier than usual and I have huge cravings for Chinese food! There are so many great recipes out there for Asian type dishes that you really do not need to order out. Just make them in your own home.

This is a wonderful recipe from It tastes just like what you would get from a local take out Chinese restaurant. I love the orange sweet flavor of the beef with a side of white or brown rice. I only used about 1/4 cup of oil because 2 cups of oil seems like too much for me. I will definitely be making this one again!

Crispy Orange Beef
1 1/2 pounds beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 1/2 tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying (I used 1/4 cup)

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.

Servings: 6

Powered by Blogger.