Orange Peel Beef

Orange Peel Beef

28
Dianemwj 33

"I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original."
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Ingredients

1 h 31 m servings 189 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
  2. Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.

Reviews

28
  1. 45 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 ...

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 t...

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 ...

I made this for dinner tonight. It's pretty darn good. I did change up the way it all goes together based on what some others had said. I deep fried the beef separately from the sauce. Mix all t...

Good flavors. I fried my beef in the deep fryer to get it crisp (I tripled the recipe and wasn't into doing lots of batches of it) and made the sauce in the wok. The sauce is pretty sweet and st...

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 frie...

This recipe is AWESOME. I used it for chicken, over rice noodles, and the taste was better than a restaurant. I used fresh oranges, 3/4 teaspoon ginger powder, and seasoned the chicken with sa...

I really enjoyed this recipe. I doubled the sauce, b/c I had a bit more meat than the recipe called for. Plus, I decided to add some veggies (a head of broccoli, a red bell pepper, and a small...

This is really good and so easy! I, too, cooked the beef first and then added the garlic, ginger and orange zest. Used 2/3 C prepared orange juice. Will add green onions next time and maybe w...

Very nice dish, made exactly as the recipe stated. Meat was marinated all day and cooked up very quickly and was tender. Will surely make again.