Spicy Orange Zest Beef Recipe - Allrecipes.com
Spicy Orange Zest Beef Recipe
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Spicy Orange Zest Beef
See how to make a healthier version of orange beef. See more
  • READY IN 2 hr

Spicy Orange Zest Beef

Recipe by  

"This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal."

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    2 hrs


  1. Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
  2. Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
  3. Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
  4. Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
  5. Stir in light parts of green onion and orange zest; cook for 30 seconds.
  6. Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
  7. Season with salt and black pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2012

Tasty & yes, spicy too. I didn't use tenderloin - but sirloin and I sliced the meat into thin strips. I used a smoking hot wok - cooked the meat and removed it from the wok - added the reserved marinade and brought to a boil - let it reduce a bit and then added the meat back in gave it a quick stir and dinner was ready. This is a fun and really fast meal. Enjoy!

Most Helpful Critical Review
May 21, 2012

Good base, but needs tweaking, as I found the flavours abit bland. I also added some ginger to my marinarde, and red and green peppers to add some colour and crunch.

May 02, 2012

EXCELLENT! I also used sirloin (it's more economical for us), and it came out perfectly tender! I doubled the sauce ingredients (except the hot chili paste...yes, I'm a wimp!) b/c I wanted enough sauce to put this over jasmine rice...perfect! I allowed this to marinate about 3-1/2 to 4 hours. The flavors of this are really good...nothing overpowering, just right, IMO. I will def be using this simple, delicious recipe again and again~YUM! Thanks for sharing. :)

Apr 27, 2012

Loved this a lot. Cut meat in longer thinner pieces. Served w Romaine lettuce leaves. Like an asian taco.

May 02, 2012

Chef John, you have done it again! We made this tonight and it turned out perfectly. Really easy to make and has a wonderful flavour. We used only about 1 to 1.5 tablespoons of orange zest, which I think was the perfect amount - anything more than that and I think it would be a little too orangy for me. I will definitely make this again and would highly recommend it to everyone!

May 18, 2012

Pretty good! Actually very similar to Orange Beef in Chinese restaurant. Added a bit of diced fresh ginger root, and even though the chili paste (with garlic) is a pantry stable in my house, my wife isn't a fan of the heat as I am, so I just added a bit, to give some zest, and had the bottle at table for me to add more. Also added some red and green pepper strips for both flavor and color. BTW, when you fry the beef, it is essential to use high heat and not stir it around so the Maillard reaction to take place. Really enhances the flavor.

May 17, 2012

You might not wish it to be "Chinese" or "Americanized Chinese"...but sorry, it is very much in line with the flavors of Americanized Chinese. rice wine vingegar, soy sauce, hot chili paste...yeah, Chinese. That said, this is freaking awesome and my entire family and I mean grown children, husband, grandkids, and my father and a few cousins LOVED it. Good job!

May 17, 2012

I got this in my inbox this morning and made it for dinner tonight. It was awesome. The whole family loved it. It is definitely a do-over in our house! We actually splurged for the tenderloin and it was so tender. I only used 1/2 of the chili sauce though because of my kids.


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 850 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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