Reviewed: Feb. 6, 2003

This is an interesting dish, it was too orangy for my taste. Surprizingly the small amount of red pepper flakes really added a LOT of spice.

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DEBK68

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Reviewed: Jan. 23, 2003

Great flavor. We'll make this one again. Thanks!

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R. B. Miller

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Reviewed: Jan. 13, 2003

I made this for the second time last night and it came out just as good as it did the first time!!!

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 11, 2003

It was a nice change of pace, but I thought the orange zest was not good at all.

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acarlson91

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Reviewed: Jan. 8, 2003

While this was an easy version of Orange Beef, it wasn't quite as tasty as I thought it would be. It does make a lot of sauce and holds up well to adding vegetables to it. (I had some leftover so the next night I added some pea pods. Looked nice and tasted better.)

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Jan. 7, 2003

We really liked this. My husband makes it but leaves out the red pepper. We didn't find it too orangey or too sweet.

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notbecky

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Reviewed: Dec. 30, 2002

I have to go with the majority on this recipe, I thought it was just wonderful. I, too, did not put in the orange zest as suggested by many of the other reviewers, and I think the orange taste was strong enough. I fried the beef in a little sesame oil, and added in some thai chili paste (hot, hot, hot! I add this to almost every meat I stir fry), and only added scallions for vegetables. I doubled the amount of sauce, next time I will probably just do 1 1/2 times the sauce unless I add more vegetables. The sauce thickened up immediately after putting it in the hot pan, definitely do not walk away from it.

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Verena

Home Town: Waukegan, Illinois, USA

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Reviewed: Dec. 29, 2002

this would have been WAY to spicy for me if I had used all of the red pepper, as it is I used half, and it had quite a kick. I also added some chopped broccoli, and sliced green peppers, at the stir-fry stage. All in all this is a great recpipe. Better than what you might get a most chinese food places.

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NIMITZ

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Reviewed: Dec. 29, 2002

Fairly easy to make but it lacked depth. It gave the essence of orange and heat but it didn't stay on the palate. Too heavy on the soy I think. Not sure what else to add but I won't make this again. That being said, my husband like it!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Dec. 29, 2002

My family loves this recipe. I did make the following changes: I used much less orange peel, doubled everything else, and left out the peas and marmalade - if you do use the marmalade it will be way too "orangey" flavored. We've made it twice and loved it both times. It cooks quickly and is very spicy doubled.

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LINDA528

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Reviewed: Dec. 26, 2002

YUCK! YUCK! YUCK! THIS WAS TERRIBLE... INEDIBLE! DON'T MAKE THIS! WAY TOO ORANGY.... TRUST ME!

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AIMATCHA

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Reviewed: Dec. 26, 2002

I'm so glad I read the other reviews, because with a couple slight changes, this is an awesome dish!! I left out the orange zest, used stated amount of marmalade. I upped the garlic slightly and doubled the amount of red pepper because we like very spicy food. And I added fresh mushrooms and carrots after the meat was done cooking. The orange flavor is subtle, and the sauce is thick, sticky, and delicious over rice. I would like to know if there's a reason you're supposed to cook the beef in batches? I cooked it all at once, then drained the liquid from the wok, then returned the beef and veggies to the wok and finished cooking, and it was fine. BTW, this would be even better with chicken. I think another reviewer said this was like eating at a good Asian restaurant -- I got that same impression! You have to try this recipe!

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Carrie Magill

Cooking Level: Expert

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Reviewed: Dec. 23, 2002

This recipe has lots of potential. I wish I had read the previous reviews before adding all that zest. I haved the zest because I had a feeling it was too much and it was still a little too much, although the rice that I had with it mellowed it out a bit. Next time I will only use a tablespoon. I felt that the amount of marmalade was fine. I would recommend using flour instead of cornstarch if you don't have any because I did it and it turned out thick enough for me. For those who like spicy chinese food, I would at least double the amount of redpepper flakes. I will probably make this again with the above changes. Thanks for the recipe

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PUFFSESSIONS

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Reviewed: Dec. 16, 2002

Again another great recipe! My husband and I loved this. I recommend this to others!

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CAMS_BABYDOLL

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Reviewed: Oct. 28, 2002

I used 1 1/2 lbs of meat and therefore, took the sauce recipe by 1 1/2 (all except the red pepper, which I reduced to 1/4 tsp despite the increase in other ingrediants). I also omitted the orange zest and added 1 1/2 bags of frozen stir fry veggies the last few minutes of cooking. We all liked the flavor but everyone except myself thought this was too spicy(to my surprise...since I reduced the pepper amt). I will make this again but reduce the red pepper even further to 1/8 tsp for my family's sake.

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DREGINEK

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Reviewed: Oct. 19, 2002

The marmalade ended up adding way too much orange flavor. I'm also not sure if I let it sit long enough, the beef was a little bland on the inside.

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grempuppy

Home Town: Austin, Texas, USA

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Reviewed: Oct. 12, 2002

good chinese recipe. I omited the orange zest as others suggested and the orange taste was perfect - not too overpowering

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ABIGAILM

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Reviewed: Jul. 16, 2002

This one's a keeper. Very tasty!

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KAHVIN

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Reviewed: Jun. 26, 2002

We all really loved this recipe. I left out the zest and doubled the marmalade. I also added green onions and sugar snap peas and served it over white rice...it was delicious! I also printed out the recipe and gave it to my grandmother (she's an awesome cook) and her whole household loved it as well. Thanks!

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DOLFANCHICK1027

Cooking Level: Expert

Living In: Tarpon Springs, Florida, USA

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Reviewed: Jun. 14, 2002

This was absolutely delicious!!! I also left out the orange zest (because I didn't have any) and I added broccoli, carrots and water chestnuts. I put it over white rice and it tasted like I was eating food from a restaurant.

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WALLFROG

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Spicy Orange Beef

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