Reviewed: Nov. 6, 2009

Very good but not spicey at all. I ended up steaming broccoli and tossing with the sauce at the end. It just seemed like it was missing veggies. Good flavor.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 2, 2009

My husband and I love this recipe. I added steamed broccoli and sauted onion to complete the meal. As many people recommended , I omitted orange zest, but would add it the next time. Marmalade was not enough for a strong orange flavour.

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AKIKO10028

Cooking Level: Intermediate

Home Town: Nakano, Tokyo, Japan

Living In: New York, New York, USA

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Reviewed: Mar. 23, 2009

Yum!! I didn't think the orange was to strong I think it could have been stonger. Will use less ginger next time though.

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ktbug4

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Mar. 22, 2009

This is pretty good nothing spectacular

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Mar. 9, 2009

This is a great recipe. The only modifications I made were that I used sirloin steak instead of round steak (which I like better in a stir fry) and instead of the sherry ( I didn't have any) I used a 1/4 cup of orange juice. The next time I make this I'll add some vegetables, like peapods or broccoli, but just the meat and sauce by itself is really good. You would think with the orange zest, marmalade and orange juice I added, the citrus flavor might be too strong, but it was just right! My son raved about it! This is a keeper.

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Vicky S

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Reviewed: Feb. 12, 2009

thank you for sumitting such a delicious recipe.Omitted the orange peel used orange juice instead of sherry and used more mermelade instead as other reviwers had suggested.I also added 2c. of broccoli and 2c.of mushrooms.Soo good better and cheaper than eating out. '

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lvmy2girls

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Reviewed: Feb. 12, 2009

I'm sorry, but I just did not care for this recipe as it is written. It is very quick to make, but following the recipe, there was hardly any orange taste. I left out the red pepper flakes because my family doesn't care for anything too spicy, but I added everything else exactly as written. I had to add almost 3/4-1 cup of orange juice to the beef/sauce mixture to taste any orange flavoring. Definitely not what were are used to having at the local Chinese restaurants. We paired this recipe with one of the authetic egg roll recipes on this site in order to get our veggies in because there are none in this recipe. Some broccoli on the side would have been good with it. Unfortunately, we were so unimpressed that we won't be making it again to see.

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

This was just so good...we loved it - it was just so quick and easy to make - did as others suggested and left out the orange zest, marinaded beef in orange juice for a couple of hours - added snow peas and water chestnuts - this is a definite keeper...

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Lorraine

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Jan. 4, 2009

Passed the 'make again' test hands down! My family loved it.Didn't vary much from the original - used 1/2 an orange & cut the peel very very thin (whats orange beef with out the orange?) added about 2 heaping Tsp of the marmalade 'cause I didn't feel like using a measuring cup Also used a sesame and canola oil mix Picked up a large white rice to go from a local Chinese take out & made some stir fry broccoli in hoisin sauce on the side. My kids thought everything came from the restaurant. Next time I'll try it with the real little peppers found in the Asian market just to kick it up a notch.

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Phoamus

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Reviewed: Dec. 11, 2008

The recipe had way too much zest in it. My husband kept saying, "all I taste is orange". I will definitely make it again tho' as I think with the omission of the zest or a very reduced amount, we will really like it. Like other reviews I saw, I might use flank steak instead of round also. Made and served with the rice in the picture, it was a quick meal.

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Amy

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Reviewed: Sep. 27, 2008

i used chicken instead of the beef and didn't use any orange peel. it was delicious served with fried rice. i saved some of the leftover sauce and the next day i warmed it up and ate it over some white rice. mmmm.

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KR

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Sep. 20, 2008

This is a good recipe. Omit the orange peel as marmalade has orange peel in it. I made it with the orange peel and it was loaded with bitter orange taste which took away from the dish. Make with broccoli, carrots and water chestnuts. Very good...just enough red pepper to give it a slight kick. I am going to try the orange juice trick next time.

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susy que

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Reviewed: Sep. 14, 2008

This was very good. I served it with brown rice.

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melanie

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Reviewed: Sep. 2, 2008

This was super! Added broccoli and sliced carrots and served over rice. I will definately make this again.

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Jenny M

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

Living In: Harleysville, Pennsylvania, USA

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Reviewed: Jul. 5, 2008

This was too sweet and sticky and didn't have enough orange flavor.

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clillian

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

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Reviewed: Jun. 25, 2008

This was very tasty. I also omitted the orange peel; the marmalade on it's own was very orangey and had zest in it. I do wish however that I could find an orange beef recipe closer to the PF Chang's/Pei Wei version. Also, I decided to skimp on the red pepper because my hubby can't handle spice, but we both wish I would have used the amount called for, as it was not spicy at all.

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Madabo

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Reviewed: Jun. 22, 2008

Everyone in my family LOVED this dish. Even my 3 year old son ate it all without a fuss! We will definatly make this one again. I did marinate the meat overnight in the soy sauce/orange marmalade mixture and I also stir-fried red onions and carrots with the meat. Oh, and I left the orange peel in big peices and fished them out. It was amazing!! Thanks for the recipe and the reviews!

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Tessa

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jun. 7, 2008

Really liked this- only changed using orange juice instead of sherry and did not add the orange peel. Will be making again!

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jess

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Reviewed: May 27, 2008

This was a delicious meal! I didn't think it was too spicy but I really like spicy food so others may have found it spicy. I took the tip to marinate it with the juice from 1 orange and some soy sauce before cooking. I also did not include the orange peels, but i did put in about a tablespoon of orange zest to the sauce. It was excellent, i plan on making it again!

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Dan

Home Town: Albany, New York, USA

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Reviewed: Mar. 30, 2008

Awesome dish. I followed MOTLEYMD suggestions as well. Thanks for the recipe !

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Boddah

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Spicy Orange Beef

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