Crispy Orange Beef Recipe

Ingredients
<br>- 1 1/2 pounds beef top sirloin, thinly sliced
<br>- 1/3 cup white sugar
<br>- 1/3 cup rice wine vinegar
<br>- 2 tablespoons frozen orange juice concentrate
<br>- 1 teaspoon salt
<br>- 1 tablespoon soy sauce
<br>- 1 cup long grain rice
<br>- 2 cups water
<br>- 1/4 cup cornstarch
<br>- 2 teaspoons orange zest
<br>- 3 tablespoons grated fresh ginger
<br>- 1 1/2 tablespoons minced garlic
<br>- 8 broccoli florets, lightly steamed or blanched
<br>- 2 cups oil for frying
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>


Ingredients
- 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

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.

Mastodon Share