Spicy Orange Zest Beef

Spicy Orange Zest Beef

66
Chef John 22215

"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

2 h servings 267 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 850 mg
  • 34%

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 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.

Reviews

66
  1. 93 Ratings

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Most helpful positive review

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 reserve...

Most helpful critical review

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.

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 reserve...

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 enoug...

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

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, whic...

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 ...

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...ye...

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 tenderloi...

Excellent recipe! How can you beat 5 minutes and it's ready?! My household is on the SB Diet so I did a few variations and it came out great. Swapped splenda and honey for the brown sugar, si...

Very good! I only had fajita-type meat in the fridge, but I followed the rest of the recipe and it came out really well! Even my picky-eater boyfriend said I should make it again.