CRISPY ORANGE BEEF‼️ ????????????
CRISPY ORANGE BEEF ????????
Follow the instructions to make it crispy!!
3-4 servings
-1.25 lbs of top sirloin steak, 1/4” slices
-2 egg whites or 1 egg
-1.5 tsp baking soda
-1/2 tsp salt
-1/2 cup corn starch
-1/4 cup all purpose flour
Sauce:
-3/4 c sugar
-3/4 c + 1 tbsp white vinegar
-1/3 c soy sauce
-1/4 c water
-Zest of 1.5 oranges ????
-1/4 c fresh orange juice
-mix of 1 tbsp corn starch + 1 tbsp water
-4 cloves garlic, grated
-2 inch knob ginger, grated
- lime wedge for serving
For sauce:
1-Mix sugar, vinegar, soy sauce, water, zest and orange juice in a wok and bring to a boil.
2-Reduce to medium heat once it boils, add ginger and garlic and simmer for 10 minutes
3-Mix corn starch and water then add to sauce and continue cooking until slightly syrupy
For beef:
1-Add a pinch of salt to beef slices then coat them in baking soda to keep the meat tender; leave for 30 minutes
2-Whisk together corn starch and all-purpose flour
3-Add egg whites or 1 egg to the beef and mix together (I find egg whites to be crispier)
4-Coat the beef in the flour mixture in small batches
6-Fill a heavy pot with frying oil 3” high and heat to 375F (temp is VITAL in making it crispy). Make sure the pot is less than 1/3 full for safety reasons.
7-Fry beef in SMALL batches for 3 minutes and cool on a wire rack or paper towel. Turn heat higher after beef goes in if temp drops. Keep an eye on it & keep the temp between 350-375!!
8-Allow temp to come back up between batches!!
***IF YOU ASK ME WHY IT’S NOT CRISPY, MY FIRST QUESTIONS WILL BE, WHAT TEMP DID YOU USE? HOW MANY DID YOU FRY AT ONE TIME? DID YOU RAISE THE HEAT WHEN THE TEMP DROPPED? DID YOU WAIT FOR TEMP TO COME UP IN BETWEEN BATCHES? ????????***
9-Toss chicken and the sauce in the wok until fully coated.
10-Serve with rice & steamed broccoli
NOTE: if you didn’t temp your oil & it’s not crispy, you can use the double frying method and fry it one more time for 30 seconds at 375. don’t overlook the beef!
Spicy Orange Beef Stir-Fry
*Turn Taco Tuesday into Take-Out Tuesday with an easy stir-fry dish at home
*Orange Chicken is a popular take-out item found on most Chinese restaurant menus in America
*Orange zest and juice add sweetness and bright citrus notes to this spicy D.I.Y. take-out dish.
Get the recipe at:
Get the novel A Second Helping at:
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.
Citrus beef stir fry with grilled peppers
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***RECIPE, SERVES FOUR***
1-1.5 lbs (approx. 500g) beef for stir fry, ideally skirt steak
1-1.5 lbs (approx. 500g) small peppers
2 limes
1 orange
1 bunch green onions
molasses (or any other form of sugar)
soy sauce
gochujang (or tomato paste or ketchup if you don't want the heat)
mustard
ginger (I used dried but you could use a small thumb of fresh)
starch
cilantro (or any fresh herb you like)
oil
salt
pepper
white rice (make as much as you want however you want)
Ideally the night before, marinate the beef. Combine the juice of one of the limes, an equal quantity of soy sauce, the juice of the orange, a big glug of molasses, a spoonful of gochujang, a spoonful of mustard, a dash of dried ginger (or a spoonful of fresh chopped), enough water to give you one total cup of liquid, then stir in 1-2 teaspoons of starch, depending on how thick you want the sauce.
Slice the green onions into thin rounds. Stir the whiter half of the onions into the sauce. Reserve the greener half — stir those and the juice of the remaining lime into your cooked rice shortly before you eat.
Slice the beef against the grain into strips about half a centimeter thick. Assuming you have time to marinate the beef before you cook, dump the meat into the marinade and refrigerate. (You could instead just used the marinade as a sauce.)
When you're ready to actually cook, rub down a wide cast-iron pan with a thin layer of oil, put it onto an outdoor grill and get the grill going as hot as possible. Close the lid to retain heat.
Cut all the peppers in half and take out the seeds. Toss with oil, salt and pepper. Fish the beef out of the marinade, squeeze out as much liquid as possible (retaining it In the bowl) and dry the beef on paper towels. Toss the beef with a little oil. Take the beef, peppers and a handful of cilantro outside along with the reserved bowl of marinade.
The pan is hot enough when the oil has completely burned off and the pan is no longer smoking. Drop in the beef and push it into an even, thin layer on the pan. Drop the peppers on to the grill grates, and close the lid to retain heat.
A minute or two later, the peppers should be brown on the first side and you can flip them with tongs. The beef pieces should be brown on the bottom but still not cooked through. Pour in the marinade and stir to deglaze the pan. Close the lid again.
A minute or two later, the sauce should be thick and the peppers almost cooked. Stir in the cilantro, drop the peppers into the pan, and use thick oven mitts to carry the pan inside.
Serve over the rice you tossed with the onion greens and lime juice.