Orange Peel Beef Recipe Reviews - Allrecipes.com (Pg. 3)
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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Photo by Cameron Harris

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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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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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Cooking Level: Intermediate

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Photo by AMYALLEN83
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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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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Photo by ~TAYLOR~

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA
Living In: Palm Springs, California, USA

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