The first time I heard about orange beef I actually thought the beef would have been orange in colour using some sort of commercial colouring. But you live; you learn. Years later I learnt that the beef is not orange in colour at all but really has the underlying citrus taste of the orange. And there the ideas start pouring in my mind and the creative juices start flowing.
So far in my experience doing Chinese or Chinese fusion recipes I've come across a number of ways to treat meat, two of which I have practiced so far from the recipes you see on the site. So for this orange beef recipe I had two choices of doing the beef both of which I deem equally tasty, still with the meat being infused with the orange juice. Maybe in the future I will do another approach to this recipe so be on the look out for it and if not please send me a nice email to remind me.
There are many brands of orange juice out there on the market. For this recipe I use the natural concentrated orange juice when I am cooking. You can used fresh squeezed orange juice as well which in my opinion is even better; straight from the tree. When you are buying your orange juice please don't buy those juices that has only a few percent juice and the rest is just oil or something like that; look for natural orange concentrate or go to the market and get some oranges.
Making Orange Beef
This is quite an easy recipe. You may choose to cut your beef slab in small cubes or thin slices. I had choose to cut my in thin slices because of the quick stir fry method I was using. Anyhow, I hope you like my orange beef recipe.
1 lb beef cut in cubes or thin strips
½ tablespoon rice cooking wine
1 tablespoon garlic, minced
1 ⅓ tablespoon soy sauce
½ cup chive, chopped (for garnish)
1 tbsp. ginger, grated (divided)
1 tbsp. sugar
½ teaspoon salt
1 medium onion, sliced
4 tbsp. oil
⅓ tbsp. hot pepper, chopped or pepper sauce
⅓ tbsp. sugar
½ cup orange juice
1 tablespoon cornstarch
2 teaspoon soy sauce
Note: Even afterwards, you may still have to stir it because the cornstarch settles.
Leave to marinate for 10 minutes.
Note: What I like about this dish is that you can serve it with rice, noodles or just as a side dish.
- 1 lb beef cut in cubes or thin strips
- ½ tablespoon rice cooking wine
- 1 tablespoon garlic minced
- 1 ⅓ tablespoon soy sauce
- ½ cup chive chopped (for garnish)
- 1 tbsp. ginger grated (divided)
- 1 tbsp. sugar
- ½ teaspoon salt
- 1 medium onion sliced
- 4 tbsp. oil
- ⅓ tbsp. hot pepper chopped or pepper sauce
- ⅓ tbsp. sugar
- ½ cups orange juice
- 1 tablespoon cornstarch
- 2 teaspoon soy sauce
- Combine all the ingredients for the sauce, stir and set aside.
- Note: Even afterwards, you may still have to stir it because the cornstarch settles.
- Season the beef with garlic, ½ tablespoon ginger, soy sauce, rice cooking wine, salt and sugar.
- Leave to marinate for 10 minutes.
- Heat the oil and saute rest of ginger and onion.
- Add beef and stir fry until it is no longer pink.
- Add the sauce and cook until thick, adjust salt to taste. Garnish with chive before serving.
So there you have it. The orange flavour was really delightful and not too overpowering I guess next time I could try and push the flavour a bit more and see how it goes. Just a thought lol.
So this being my last recipe for 2016 I want to wish everyone a bright and prosperous New Year more recipes to come.
Ah gone 🙂