Reviewed: Nov. 21, 2009

One of our favorite "homemade chinese food" dishes.I don't change a thing!

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Reviewed: Nov. 17, 2009

Very tasty! It gets 5 stars for taste, but 3 stars for preparation. It is messy and time consuming. I used 1/3 c. of orange juice since I didn't have any concentrate. I was out of fresh ginger and broccoli so I substituted powdered ginger and carrots and bell peppers. Also, instead of frying it in cups of oil, I sauteed it in small batches in a couple of tablespoons of oil. As a result, it wasn't particularly crispy, but still very good. Oh, and I used peanut oil which I think was perfect for this, gave it an authentic Asian flavor. I served this over brown rice.

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Steph

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

daaaaaaaaank

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A-ron

Cooking Level: Intermediate

Home Town: Fallbrook, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 8, 2009

holy ginger batman! The recipe itself is fantastic if you ignore how much ginger it calls for. My husband and I ended up rinsing the meat off and eating it plain because the amount of ginger was so terrible. But in the end I suppose I can only blame myself, I thought it would be too much but trusted the recipe´s guidelines. Will make again, but with alot alot less ginger.

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NISKU

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Reviewed: Nov. 4, 2009

I thought this was very good- I thought it was pretty authentic tasting and the sauce was delicious. I highly recommend doubling the sauce.

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RedHead297

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 26, 2009

This recipe was fabulous. Will definately make again and again.

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XANTHEY

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Reviewed: Oct. 26, 2009

This was awesome! I did use rice vinegar (not rice wine) because that's all I could find. And instead of using two cups of oil, I just put in enough to cover the bottom of the wok and I fried in batches. The sauce was great- I loved it! Thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Oct. 15, 2009

Spectacular! I've tried several Orange Beef type recipes,and they've always been too "orangy" to enjoy. This is perfect! Next time, I'm going to double the ingredients for the sauce so that my rice tastes like it too! Followed the recipe almost exact, only substituting orange juice for the concentrate, because I didn't have any. Give it a try!

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HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 11, 2009

This recipe was great, and would work with chicken too. I didn't use brocolli, and put in celery to cook after the meat. One suggestion, be sure to cut off all of the fat before you cook the meat. I was too lazy, and when I bit into the fatty part it was really chewy.

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Jodede

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Reviewed: Oct. 9, 2009

As someone who has limited experience with Asian food (the occasional curry here and there), I was going into unknown territory with this one. In the end, however, I couldn't be happier. The taste and textures were both great. It was a really fun recipe to work with. I think it took a while to make but I'm pretty slow as far as most cooks go. The only changes I made were using the juice and zest from one large orange as opposed to the concentrate, and using flour instead of cornstarch. I imagine the recipe works fine either way. Thanks for posting this recipe!

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Julio Stylez

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Reviewed: Oct. 8, 2009

I thought this was quite tasty. As other reviewers mentioned, it does take a bit of time to prepare, but overall quite manageable. I did not use orange juice concentrate, instead I just used regular orange juice. This was a tad bit on the sweet side, but I added some red pepper flakes to the sauce and that seemed to counter balanced the sweetness. Overall a good recipe and I would defintely recommend using regular oj.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Sep. 24, 2009

Awesome recipe!! The only thing I would say is it definately does not need the 1/3 cup of sugar... my mother and I both found it overly sweet. I will be cutting the amount in half for next time

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sogg

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Reviewed: Sep. 24, 2009

This is really fantastic. We tripled the recipe so we could have leftovers. I wouldnt change a darn thing about this one except I used fresh squeezed oj instead of the concentrate. Perfect balance of flavors and truly restaurant quality.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 20, 2009

I thought the recipe was pretty good. I don't know if I have an aversion to strong citrus flavors, but I thought the orange flavor was a tad overpowering. I think perhaps to use orange juice instead of the concentrate may help tremendously. The only change I made was to add approx 1/2 tsp red pepper flakes for a hint of heat. Otherwise recipe as written is pretty good but could be great with a few changes.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Sep. 17, 2009

This was REALLY good. I will make this again ..... but with a FEW minor changes .... specifically: It needs more sauce for the rice(double it) because the cornstarch sucks it into almost nothing. Second, I think I will add a tbsp of red pepper flakes just because I've had spicy orange beef in a few Szechuan restaurants and liked it ... but ... this recipe, as written, works beautifully. Cheers!!!

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kaz

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Hot Springs Village, Arkansas, USA

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Reviewed: Sep. 15, 2009

I really like this recipe. I've made it a few times now though and I always end up putting baking soda into the sauce so that it's not so acidic, am I missing something? Anyway, with the baking soda the sauce is delicious. I also add sesame seeds for extra texture.

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Erika

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Reviewed: Aug. 29, 2009

This is so good! I have made it like the recipe and it is great but I like it a little better with the follow adjustments for our family. I let the meat sit in the cornstarch for about 10 minutes, shake off excess and then fry (used peanut oil). I also cut the sugar down by half and doubled the sauce. SOOO good. Thank you!

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Melanie2008

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 29, 2009

We made this for dinner last night and it was excellent. It's a little more labor-intensive that what we usually cook, but well worth the effort. We'd give 10 stars of we could! Don't change a thing!

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 18, 2009

Oh BOY! Yummy. I only made this recipe b/c my husband likes beef and I was doing it for him. I am now a Crispy Orange Beef Believer. Thank you to whomever submitted this one...it's a keeper.

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CINDYHAWK

Home Town: Pitman, New Jersey, USA

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Reviewed: Aug. 13, 2009

Great recipe. Didn't change anything other than substituting red wine vinegar for rice wine, which I didn't have and wasn't sure where to get. I like it the way it is, but I'm sure doubling the sauce would be tasty. Adding red pepper for the sweet/spicy combo would also be delicious.

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