Orange Peel Beef

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Most Helpful Positive Review

Dec 16, 2007

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 thin" either. Nonetheless, it was extremely tender and flavorful. I did make one little addition in adding a "glug" of Riesling to the sauce mixture. Next time I make this, I think I'll double the sauce part of the recipe (except for the OJ concentrate... it's orangey enough) so as to have more to put over the rice. Served with broccoli as well. Heaven on a plate, Diane... keep your recipe's coming!

—~TAYLOR~

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Most Helpful Critical Review

Dec 31, 2007

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 of these were lost in the high heat, even for the short time they were sauteed. They ended up sticking to the bottom of my non-stick wok, so those ingredients crisped up, but the beef didn't. Made this with broccoli, and served with steamed rice. Thank you for sharing your recipe, Dianemwj.

—LADYJAYPEE

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37 Ratings

Oct 06, 2009

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 the ingredients for the sauce with the exception of the garlic, ginger, orange peel and oil. After the beef is finished cooking heat the oil and saute the garlic and ginger for about 1 minute. Don't let the garlic burn. Then add the orange peel and the other ingredients. Stir until it's thick and then pour over the meat and mix to coat.

—ASTCLAIR1

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Sep 17, 2008

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 strong, so you may want to dilute it with some regular orange juice like I did. Thanks for the recipe!

—SunnyByrd

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Sep 29, 2009

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 salt, pepper, garlic, and onion powder before cooking, and followed the rest of the recipe. AND I didn't even marinate. The flavors came together wonderfully. Can't wait to make it again!

—ybailey21

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Dec 18, 2007

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 fried it. I used powdered ginger and garlic instead of fresh, and I just put it along with my orange zest in the sauce mixture, then cooked my sauce mixture until thickened. I added cooked frozen broccoli to the sauce(if you add it still frozen it could water down the sauce), and then finally added the deep fried beef and stirred everything to coat with sauce. Scrumptious! Thank you, Diane! I always love to get good new Asian recipes.

—AMYALLEN83

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Nov 06, 2012

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 red onion). I didn't have any frozen juice concentrate, so I juiced two lemons and three mandarin oranges, mixed them with 2 tbsp. sugar, and cooked it down till it reduced by half. I also didn't have any rice vinegar, so I used white. The meat was tender and the sauce was tangy. I only wish the meat was crisper on the outside, but the cornstarch it was marinated in started making the meat a bit liquidy, even before I added the orange sauce. It was great overall, and I look forward to leftovers tomorrow! :)

—africangie

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Jan 25, 2010

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 water chestnuts. Topped with a bit of minced parsley and served with rice. Thanks for a great recipe!

—terriyaki

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Nutrition

Calories
189 kcal
9%

Carbohydrates
7.5 g
2%

Cholesterol
39 mg
13%

Fat
7.8 g
12%

Fiber
0.3 g
1%

Protein
21.1 g
42%

Sodium
326 mg
13%

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

Nutritional Information

Orange Peel Beef

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 189
Calories from Fat: 70

% Daily Value *
Total Fat 7.8g 12 %
Saturated Fat 2.1g 10 %
Cholesterol 39mg 13 %
Sodium 326mg 13 %
** Potassium 331mg 9 %
Total Carbohydrates 7.5g 2 %
Dietary Fiber 0.3g 1 %
Protein 21.1g 42 %
** Sugars 4.5g
Vitamin A 2 %
Vitamin C 17 %
Calcium 3 %
Iron 15 %
** Thiamin 11 %
** Niacin 65 %
** Vitamin B6 30 %
** Magnesium 8 %
** Folate 10 %

* 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.