Reviewed: Oct. 6, 2009

I made this for dinner tonight. It's pretty darn good. I did change up the way it all goes together based on what some others had said. I deep fried the beef separately from the sauce. Mix all the ingredients for the sauce with the exception of the garlic, ginger, orange peel and oil. After the beef is finished cooking heat the oil and saute the garlic and ginger for about 1 minute. Don't let the garlic burn. Then add the orange peel and the other ingredients. Stir until it's thick and then pour over the meat and mix to coat.

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ASTCLAIR1

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 29, 2009

This recipe is AWESOME. I used it for chicken, over rice noodles, and the taste was better than a restaurant. I used fresh oranges, 3/4 teaspoon ginger powder, and seasoned the chicken with salt, pepper, garlic, and onion powder before cooking, and followed the rest of the recipe. AND I didn't even marinate. The flavors came together wonderfully. Can't wait to make it again!

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ybailey21

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Reviewed: Aug. 2, 2009

Very nice dish, made exactly as the recipe stated. Meat was marinated all day and cooked up very quickly and was tender. Will surely make again.

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crissa1

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 31, 2009

This wasn't too bad. Might try it again with some revisions...........

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Rez

Cooking Level: Intermediate

Home Town: Bristol, Pennsylvania, USA

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Reviewed: Jun. 2, 2009

I very rarely make things twice, but I am making this again. I followed this exactly and it turned out great. Served it with brown rice and steamed broccoli. Hubby approved too.

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KAREN98

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Reviewed: Mar. 31, 2009

My husband & I loved this recipe and he is a "meat & potatoes" man. I did fry the beef first by itself and it did work out very well. I put in a little too much red pepper so I added some carrots to absorb some of the heat. It has a very "take out" flavor. Give it a try!

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Irondragonfly

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Reviewed: Oct. 19, 2008

Flavor was delicious and when kids like it,even better. I should have followed the previous suggestion to fry the beef a bit before throwing in the garlic,orange peel, and ginger because it did get kind of crispy before the beef did. Next time will add veges. Family says this recipe a keeper.

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LMF1

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Reviewed: Oct. 10, 2008

Great recipe Diane! I don't eat beef but I do taste and we all thought it was wonderful. Followed your directions exactly with no changes but next time I may try it with chicken so this gal can enjoy it too. Thank you!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 17, 2008

Good flavors. I fried my beef in the deep fryer to get it crisp (I tripled the recipe and wasn't into doing lots of batches of it) and made the sauce in the wok. The sauce is pretty sweet and strong, so you may want to dilute it with some regular orange juice like I did. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jul. 29, 2008

I keep trying to make dishes with orange peel in it and my family keeps telling me not to. Guess we just don't like it.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: May 4, 2008

Excellent dish!! The recipe was very easy to follow, and it was delicious. We added broccoli and served over basmati rice. We might throw in some carrots and some red bell pepper to add some additional color and texture, but it is a GREAT dish!!

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Cameron

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Reviewed: Apr. 18, 2008

Wonderful! I doubled the sauce and skipped the pepper flakes, however. Instead I used a 'Cuban Death Bed'. This is an alcoholic shot where you de-seed a habenero pepper and soak grand marnier in it for about 5 minutes. I used two. This made the spice smooth and uniform, and diluted enough not to make the dish unpleasantly hot. I mixed this with the batch of sauce poured in at the end.

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Lapis Kelinia

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Reviewed: Dec. 21, 2007

I think it may have been better for me to stir-fry the beef by itself in the peanut oil for a few minutes, and then follow with the fresh ginger, garlic, & orange peel, as the wonderful flavors of these were lost in the high heat, even for the short time they were sauteed. They ended up sticking to the bottom of my non-stick wok, so those ingredients crisped up, but the beef didn't. Made this with broccoli, and served with steamed rice. Thank you for sharing your recipe, Dianemwj.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 18, 2007

Delicious! I doubled the sauce since hubby likes lots of sauce. I like my beef super crispy, so instead of cooking the beef in a pan, after marinating it I rolled it in cornstarch and deep fried it. I used powdered ginger and garlic instead of fresh, and I just put it along with my orange zest in the sauce mixture, then cooked my sauce mixture until thickened. I added cooked frozen broccoli to the sauce(if you add it still frozen it could water down the sauce), and then finally added the deep fried beef and stirred everything to coat with sauce. Scrumptious! Thank you, Diane! I always love to get good new Asian recipes.

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AMYALLEN83

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Reviewed: Dec. 16, 2007

This recipe is delicious... in my opinion, about as close as it gets to "authentic" Chinese take-out. Beef didn't come out as crispy as I might have liked, but I wasn't able to slice it "paper thin" either. Nonetheless, it was extremely tender and flavorful. I did make one little addition in adding a "glug" of Riesling to the sauce mixture. Next time I make this, I think I'll double the sauce part of the recipe (except for the OJ concentrate... it's orangey enough) so as to have more to put over the rice. Served with broccoli as well. Heaven on a plate, Diane... keep your recipe's coming!

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