Chinese•indulgent
Orange Beef
This Chinese orange beef recipe is full of complex flavor, from dried orange peels to a hint of heat from dried chili peppers.
- Prep time
- 1 hr 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 ounces beef flank steak ((or top sirloin))
- 1 tablespoon water
- 2 teaspoons cornstarch
- 2 teaspoons orange juice
- 2 teaspoons vegetable oil ((or any neutral oil))
- 1 teaspoon oyster sauce
- ¼ teaspoon baking soda
- 1 pinch five spice powder ((optional))
- 1/3 cup warm water
- 1 tablespoon sugar
- 1 tablespoon orange marmalade
- 1/3 cup orange juice
- 3 tablespoons light soy sauce
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/4 cup cornstarch ((for dredging))
- 1/3 cup vegetable oil ((plus 1/2 tablespoon))
- 1/2 teaspoon salt
- 2 cups broccoli florets
- 2 slices ginger
- 7 whole dried red chili peppers
- 5 pieces dried Mandarin orange peel ((1 to 1 ½ inches/3 to 4 cm in size))
- 1 star anise
- 1 clove garlic ((finely chopped))
- 1 scallion ((sliced at an angle into 2-inch/5cm) pieces)
- cornstarch slurry ((2 teaspoons cornstarch mixed with 1 tablespoon water))
Instructions
- 1
First, prepare the beef: Slice the beef against the grain into 2- to 3-inch (5-7cm) pieces, between ⅛- to ¼-inch (about 0.5cm) thick. Add the beef to a medium bowl, along with the water, cornstarch, orange juice, oil, oyster sauce, baking soda, and five spice powder, if using. Marinate for 1 hour.
- 2
Second, mix the sauce: In a medium bowl, add the warm water and sugar. Stir until the sugar is dissolved. Then add the orange marmalade, orange juice, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir to combine, and set aside.
- 3
Assemble the dish: