Crispy Orange Beef
Strips of sirloin fried until crispy, then tossed with an irresistible spicy garlic-orange glaze. Great over sticky rice. Print the recipe at goodcook.com
How to Make Crispy Orange Beef
Ditch the takeout and make your own crispy orange beef:
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Szechuan Crispy Beef Recipe
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These little treats are so delicious that every time I think about it, my mouth is watering. I like to snack it when I am watching movies, with some cold drink. It is just such a relaxing thing to do.
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Ingredients For Cooking The Beef In The Water
- 1.5 pounds of beef (brisket, round, chuck will work well for this recipe)
- 2 tbsp of Chinese cooking wine
- Few slices of ginger
- 2 pieces of scallion
- Enough water to cook the beef
Ingredients For The Spice Mix
- 3 to 20 pieces of red dry chilies (depending on your preference) [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 star anise [Amazon Link:
- a small stick of cinnamon [Amazon Link:
- 1/4 tsp of fennel seeds [Amazon link:
- 1/2 tsp of white peppercorn [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 1/2 of black cardamom [Amazon Link:
- 1 tsp of cumin seed (grind half and leave the other half whole)
- 2 tbsp of sesame seeds [Amazon Link:
- 1 +1/2 tsp of salt (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
- 1.5 tsp of sugar (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
Ingredients To Season The Oil
- 1 cup of oil to deep fry the beef
- a bunch of scallions
- 6 slices of ginger
- half of a small size onion
- 5 cloves of garlic
Others
- 1/4 cup of water as needed
INSTRUCTION
- Cut the beef into a few big pieces.
- In a pot, add the following ingredients: 1 liter of water, the beef, 2 tbsp of Chinese cooking wine, few slices of ginger, 2 pieces of spring onion. Bring it to a boil. Use a sieve to skim all the blood crumbs. Turn the heat to low. Let it cook for 15 minutes.
- In a blender, add the following spices and blend into a fine powder: a bunch of hot dried chilies, 2 pieces of bay leaves, 1 star anise, a small stick of cinnamon, 1/4 tsp of fennel seeds, 1/2 tsp of white peppercorn, 1 tbsp of Sichuan peppercorn, 1/2 of a black cardamon, 1 tsp of cumin seeds (1 am only put in half of it, reserve the other half for later).
- Put it in a bowl, continue by adding 2 tbsp of sesame seeds, the other half of the cumin seed, 1.5 tsp of salt, 1.5 tsp of sugar. Mix well and set aside.
- Take out the beef out of the pot and rinse under running water. Slice into 1/8 of an inch thick pieces, then into strips.
- In a large wok, add in 1 cup of oil along with a bunch of green onion, 6 slices of ginger, a handful of onion slices, 5 cloves of garlic that I crushed it. Keep the flame on medium-low and fry them for about 5-6 minutes. Some of the aromatics should be slightly crusty and golden. Take them out and discard them.
- Heat the oil to 370 F. Add in the well-drained beef. Keep flipping them so each piece cooks evenly. We will fry them for 5-6 minute in total. The beef should be brown on the outside, kind of like beef jerky. Now you can turn off the heat. Take out the beef. Pour out most of the oil. You can reuse it, don’t need to waste that.
- Leave 1/4 cup of oil in the wok. Put the beef back in along with the spice mix. I will suggest you add it in batches so you can adjust the spicy level. I also pour in 1/4 cup of water. Because the salt and sugar, they don’t attach to oil. It is hard to get the sodium infused into the meat without the water. Stir everything for another 3 minutes until all the water is gone.You can take it out. By the way, because I add the salt directly into the spice mixture, so if you use half of the spice mix, you will need to adjust the saltiness a little bit.
- Now comes to the hardest part of this recipe. You have to let it sit in the fridge for 3 hours until it cools down. This dish taste better when it is cold. Sprinkle some spring onion on it before serving.
Stir Fry : Orange Beef ( spicy version )
Retired Chef Fai, teaches you this time, how to make your own Orange Flavor Beef, Spicy version. with a little amount of baby bok choy. Here in the USA, this is one of American's favorite.They said, it's expensive, but tasty.
BEST Beijing Beef Recipe | Better than Panda Express Takeout at Home
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My Knife
Boos Cutting Board
Cast Iron Wok
Tweezer
Chinese light soy sauce
Oyster sauce
Vegetarian Oyster Sauce
Shaoxing wine
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Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
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Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
???? Beijing Beef
Ingredients
For Beef
1 lb beef (chuck or try-tip), sliced 1/8” thin bite sizes
1 tbsp soy sauce
1 tbsp shaoxing wine
pinch of black pepper
For Sauce
2 tbsp oyster sauce
2 tbsp vinegar
2 tbsp ketchup
2 tbsp sugar
2 to 3 tsp sambal
For Frying & Stir Frying
1/2 cup potato starch or corn starch
1/2 to 2/3 cup frying oil
5 to 7 cloves garlic, chopped
1/4 onion, diced
1/4 red bell pepper, diced
Chinese Orange Beef Stir-Fry (Chinese Style Recipe)
Chinese Orange Beef Stir-Fry (Chinese Style Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
500g Beef Fillet
2 Oranges
2 Spring Onions
1 Tsp Chinese 5 Spice
2½g Ginger
1 Star Anise
3-5 Dried Red Chillies
1 Clove Garlic
1 Tbsp Dark Soy Sauce
1 Tbsp White Sugar
1½ Tbsp Brown Sugar
5 Tbsp Cornflour
2 Tsp Olive Oil
Salt To Taste
Method:
1. Finely chop the garlic and ginger
2. Roughly chop spring onions
3. Peel the oranges, remove the white flesh from the inside of the peel using a knife
4. Cut the orange peels into thin strips
5. Squeeze the orange juice into a bowl, add the white sugar and 2 Tbsp of hot water, mix well
6. Slice the beef thinly and place into a large mixing bowl
7. Add the olive oil and 4½ Tbsp of the cornflour, mix well for even coating
8. Place the remaining cornflour and 50ml of cold water in a small bowl, mix well
9. Heat 1 Tbsp of oil in the wok over medium heat
10. Place the orange peel in the wok, fry for a minute
11. Add the orange juice mixture, bring to the boil, then remove from wok into a bowl
12. Heat 1 Tbsp oil in the wok over high heat
13. Place beef in the wok, stir-fry until it changes colour, remove from wok
14. Heat another 2 Tbsp of oil over low heat
15. Place the star anise, chillies, ginger and garlic in the wok, fry for a minute
16. Turn heat to high, add the orange juice and peel from above, stir well
17. Add the beef, soy sauce and brown sugar and then stir
18. Pour in the cornflour mixture, spring onion, pinch of salt, stir fry for a minute
19. Transfer onto a dish and serve
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