Crispy Orange Beef
I started making this one night for dinner thinking it wasn't going to take me very long to make. The prep time was longer then I thought. I cut the beef up into small strips, that took awhile, then to dry and refrigerate and dip each peice into cornstarch, seemed to take forever. Maybe if you put the beef peices into a bowl and tosted them around to cover them with cornstarch, would have been a great way to save time.
I tweeked the recipe a little, I doubled the sauce like others suggested, I added red pepper flakes for a little heat, and I also added chopped onion to the ginger and orange zest, then cooked them in the sauce till tender. It turned out amazing! The only thing I would probably change. I would add a little more red pepper flakes maybe 2 tsp instead of one,...if you like some heat, and I wouldn't add as much grated ginger to it. All I could teast was the ginger,...but was still out of this world.
Definetly making this again!
3 users found this review helpful
Nov. 29, 2012