Chinese Orange Beef

Name: Chinese Orange Beef
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 4
Ingredients: 12 oz beef flank steak; 2 cup broccoli florets; 2 slice ginger; 7 whole dried red chili peppers; 5 pieces dried Mandarin orange peel; 1 clove garlic; 1 scallion pieces; 1 tbsp water; 1/3 cup warm water; 6 tbsp cornstarch; 4 tsp orange juice; 1 tbsp orange marmalade; 10 tbsp vegetable oil; 1 tsp oyster sauce; 3 tbsp light soy sauce; 2 tsp Shaoxing wine; 1/4 tsp sesame oil; 1 tbsp sugar; 1/2 tsp salt; 1/4 tsp baking soda; 1/8 tsp white pepper; 1 pinch five-spice powder; 1 star anise; 3 tbsp cornstarch slurry

This Chinese orange beef is crisp-tender, deeply savory, and coated in a glossy citrus sauce with just the right balance of sweetness and heat. Serve it with broccoli for a restaurant-style dinner that tastes bold, fragrant, and fresh from the wok.

Servings4 Portions

Prep Time80 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

beef flank steak
12 oz
broccoli florets
2 cup
ginger
2 slice
whole dried red chili peppers
7
pieces dried Mandarin orange peel
5
garlic
1 clove
scallion pieces
1
water
1 tbsp
warm water
0.3 cup
cornstarch
6 tbsp
orange juice
4 tsp
orange marmalade
1 tbsp
vegetable oil
10 tbsp
oyster sauce
1 tsp
light soy sauce
3 tbsp
Shaoxing wine
2 tsp
sesame oil
0.3 tsp
sugar
1 tbsp
salt
0.5 tsp
baking soda
0.3 tsp
white pepper
0.1 tsp
five-spice powder
1 pinch
star anise
1
cornstarch slurry
3 tbsp

Step-by-Step Instructions

Slice the flank steak against the grain into thin 2- to 3-inch pieces. In a medium bowl, combine the beef with 1 tbsp water, 2 tsp cornstarch, 2 tsp orange juice, 2 tsp vegetable oil, 1 tsp oyster sauce, 1/4 tsp baking soda, and a pinch of five-spice powder if using. Mix well and marinate for 1 hour.

Make the orange sauce. In a bowl, stir the warm water and sugar until dissolved. Add the orange marmalade, orange juice, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir until smooth and set aside.

Place 1/4 cup cornstarch in a shallow dish. Dredge the marinated beef lightly just before frying, shaking off any excess so the coating stays thin and crisp.

Heat 1/3 cup vegetable oil in a wok over high heat until it is just beginning to smoke. Sear the beef in batches in a single layer for 45 seconds to 1 minute per side, until browned and lightly crisp. Transfer to a plate and repeat with the remaining beef.