Crispy Orange Ginger Beef

Crispy Orange Ginger Beef

A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.

Crispy Orange Beef made with crispy, tender slices of steak coated in an orange garlic-ginger sauce in just 30 minutes!

  • 2 tablespoons soy sauce
  • 3 tablespoons cornstarch
  • 1 1/2 pounds flank steak thinly sliced against the grain
  • 1/4 cup canola oil for frying
  • 1 teaspoon ginger grated
  • 2 tablespoons garlic minced
  • 1/3 cup white sugar
  • 1/3 cup rice wine vinegar
  • 1/4 cup orange juice
  • 2 teaspoons orange zest optional

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the steak and soy sauce together in a large ziploc bag, leaving air inside and shake.
  2. Add in the cornstarch and leaving air in the bag again before closing, shake until well coated.
  3. Heat the oil on medium-high heat and cook the steak strips for 45 seconds on each side.

  4. Remove to a plate and cook in batches.
  5. Drain most of the oil, leaving just a tablespoon.
  6. Add in the ginger and garlic and cook for 30 seconds.

  7. Add in the sugar, vinegar, orange juice and zest and stir.
  8. Add the beef back in and toss.

Nutrition Information
Yield: 6 Servings, Amount per serving: 312 calories, Serving Size: 1 , Calories: 312g, Carbohydrates: 17g, Protein: 25g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 68mg, Sodium: 397mg, Potassium: 431mg, Fiber: 1g, Sugar: 12g, Vitamin A: 20g, Vitamin C: 6.9g, Calcium: 29g, Iron: 1.9g

Some tips and tricks:
If you don’t want to use orange juice and zest you can swap out for some orange marmalade. (cut sugar back if you do this)

Don’t cook the steak for too long, it will get tough. High heat for a very short period of time on each side.

Don’t crowd the pan. The beef needs to get crisp and if you add it at one time it’ll steam and get gummy instead.

If you want a richer deeper sesame flavor, add a teaspoon of sesame oil in with the orange juice.

Tools Used in the making of the Crispy Orange Beef:
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.

Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.

Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.

Rice Vinegar: Readily available in almost all grocers these days, this is a great vinegar to keep on hand. It does have a hint of sweetness to it, so don’t replace with any other vinegar except perhaps a red wine vinegar if you absolutely need to.
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