Orange Beef (Crispy Beef without Deep-Frying)
A delicious and authentic stir fries and mains recipe for Orange Beef (Crispy Beef without Deep-Frying), prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) flank steak or other cuts (, sliced against the grain into 1/4” (5-cm) strips (*Footnote 1))
- • 2 tablespoons Shaoxing wine ((or dry sherry))
- • 1/2 teaspoon salt
- • 1/2 teaspoon bicarbonate of soda
- • 1/4 cup cornflour
- • 1 tablespoon loosely packed orange zest ((from 1 large orange))
- • 1/2 cup orange juice ((*Footnote 2))
- • 3 tablespoons rice vinegar
- • 1 tablespoon light soy sauce ((or soy sauce))
- • 2 tablespoons sugar
- • 1 tablespoon cornflour
- • 1/4 to 1/3 cup peanut oil ((or vegetable oil))
- • 1 teaspoon minced ginger
- • 3 cloves garlic (, minced)
- • 2 spring onions (, sliced, white and green parts divided)
Preparation Steps
Combine sliced beef, Shaoxing wine, salt, and bicarbonate of soda in a big bowl. Mix thoroughly without your hand so the beef is evenly coated with the ingredients. Let marinate for 30 minutes.
Mix all the sauce ingredients. Chop aromatics while marinating the meat.
When you’re ready to cook, add the 1/4 cup cornflour to the marinated beef. Mix again to coat evenly.
Heat oil in a large pan until hot (*Footnote 1). Cook the beef in batches. Spread the beef with minimal overlap. Cook until the bottom side turns golden brown, 1 minute or so. Flip and cook the other side for 30 to 45 seconds, until lightly browned. Transfer the beef to a big plate and cook the rest of the beef using the same method.
Once done, turn off the heat. Remove extra oil from the pan using a few layers of kitchen paper towel held in a pair of tongs. Leave just 1 tablespoon of oil in the pan. It’s important to let the pan cool off for a moment, so it won’t burn the aromatics in the next step.
Add the ginger, garlic, and the white part of the spring onions. Stir a few times to mix well.
Whisk the sauce again to completely dissolve the cornflour. Pour into the pan. Stir immediately to mix. The sauce will thicken in a few seconds. Once the sauce thickens, add back the cooked beef. Stir immediately to mix everything together to coat the beef evenly. Taste the beef carefully. If the sauce doesn’t taste sweet enough for you, you can sprinkle it with a bit more sugar (up to 1 tablespoon), then stir everything again to melt the sugar. Once done, turn off the heat and transfer everything to a big plate. Garnish with the green part of the spring onions. Serve hot by itself or over steamed rice as a main dish.