Reviewed: Apr. 11, 2013

Thank you BEC! I made your Crispy Orange Beef just as you instructed, and it was excellent! It took me 2 hours and the cooktop and floor were covered in grease, but it was worth it! I will make it for company, but I will do steps 1 and 2 the night before, clean up, and do steps 3 and 4 just before serving. Maybe I will save some of the oil from the beef frying in step 3, to use the next day to sautee the ginger, garlic and orange...that way I won't lose any of the flavor. It will be fast and clean. I plan to make a second batch of slightly thinner sauce the night before, too, to go over the rice and I will double the amount per person because it is hard to stop eating it! My husband and I ate 4 servings between us. I ate some of the left over crispy orange beef cold, straight from the fridge this morning, and it was still crispy! and even stickier. and soooo gooooooood. I will share this recipe with people I love. It is better than any Chinese food I have ever had at a restaurant, and so simple.

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Reviewer:

No2Fauxd

Reviewed: Apr. 9, 2013

My recommendation for those of you that are not getting crispy beef to make sure that you are using a very lean cut of beef (no marbling), to make certain you are cutting the slices as thin as possible, to cook only about a fourth of the portion at one time at a high temp in about 1/4 cup of oil. You can add more oil if needed.

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Reviewer:

MOLYNEAUX

Cooking Level: Expert

Reviewed: Mar. 23, 2013

This was a very tastey dish. I did substitute the frozen juice concentrate with 1 fresh squeezed orange. Also added mushrooms and shave carrot in the dish. Will definatley make this again.

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Reviewer:

jakester30

Home Town: Brooks, Alberta, Canada

Reviewed: Mar. 11, 2013

Crispy beef is one of my favorite dishes. Just make sure you cut the beef really thin!

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Reviewer:

KPheasey

Reviewed: Mar. 5, 2013

This is phenomenal. I was able to get my beef crispy. I do not think you can use stew meat if you want to achieve this. I had a round steak that I sliced thin and did as the recipe instructed. The beef was wonderfully crispy. I did not have frozen orange juice I just used regular orange juice. I did double the sauce recipe so I could put some on the broccoli. This was a hit and will become a regular meal at my house. No more wasting money on take out for this!

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Reviewer:

Lovin' it

Reviewed: Feb. 22, 2013

Really delicious! I followed the recipe exactly, but thought the ginger overwhelmed the orange flavor. I'm wondering if it was supposed to be three teaspoons of ginger instead of three tablespoons.... Nevertheless it was really good and the best result I've ever had for making Chinese food at home.

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Reviewer:

mandini76

Reviewed: Feb. 19, 2013

Really good! I made just as stated just doubled the sauce. We loved it!!!

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Reviewer:

Millie

Reviewed: Jan. 15, 2013

Family absolutly loved this.Used london broil because thats all I had.What little leftovers I had left I know they`ll be fighting over.

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Reviewer:

SNUGOO

Cooking Level: Expert

Home Town: Shenandoah, Pennsylvania, USA

Living In: Ringtown, Pennsylvania, USA

Reviewed: Dec. 29, 2012

This recipe is very very good! It's great to eat ginger beef without it being 90% breading. I have made it twice now and both times I skipped the orange zest and this last time I used white vinegar (diluted slightly) instead of rice vinegar. My family loved it and now my mother wants the recipe

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Reviewer:

avens19

Reviewed: Dec. 14, 2012

I thought this tasted pretty good. It was reminiscent of a dish from an upscale Asian restaurant. I had 1/2 lb stir fry beef, so I just made 1/2 recipe. The only change I made was reducing the ginger, just because I find it to be too strong, and I only used 1/4 cup of vegetable oil and it was plenty to crisp the beef. I can't imagine needing 1-2 cups. I steamed the broccoli in the microwave and just made some brown rice, in my rice cooker, to go on the side. I would suggest using pre-cut stir fry beef, it saved a lot of time. ty

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