Orange Beef

Orange Beef Recipe from Mongolia | Ingredients & Directions

Region / culture: Mongolia | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Orange Beef is a popular Chinese dish that combines tender strips of beef with a flavorful orange sauce. This dish is known for its bold flavors and vibrant colors, making it a favorite among many food enthusiasts.

History

Orange Beef is believed to have originated in the Hunan province of China, where oranges are a common ingredient in many dishes. The combination of sweet and savory flavors in this dish has made it a staple in Chinese cuisine and a popular choice in many Chinese restaurants around the world.

Ingredients

1 lb (454 g) lean beef steaks, sliced against the grain 0.25 inch thick and 2 inches long
2.5 fl oz (74 ml) peanut oil
2 dried red chili peppers, cut in half lengthwise
1 tbsp dried orange peel, soaked and coarsely chopped
2 tsp whole Szechuan peppercorns, roasted and finely ground
1 tbsp dark soy sauce
0.5 tsp salt
0.5 tsp pepper
1.5 tsp sugar
2 tsp sesame oil

Marinade

1 tbsp dark soy sauce
1 tbsp shaoxing wine or dry sherry
1.5 tbsp gingerroot, finely chopped
2 tsp cornstarch
2 tsp sesame oil

How to prepare

In a bowl, thoroughly mix all marinade ingredients and let the meat marinate in the mixture for 20 minutes.
Heat a wok over high heat until it becomes very hot, then add peanut oil.
Remove the beef from the marinade and stir-fry it until it turns brown (3–5 minutes).
Remove the beef from the wok and let it drain through a sieve.
Pour most of the oil out of the wok, but keep about 2 tsp reserved.
Reheat the oil and when it becomes very hot and slightly smoking, add the dried chili peppers and stir-fry them for about 10 seconds.
Return the beef to the pan and add all the remaining ingredients.
Stir-fry for 4 minutes, ensuring everything is mixed well.
Serve immediately.

Variations

Substitute chicken or tofu for the beef for a different twist on this dish.
Add vegetables such as bell peppers, broccoli, or snow peas for added color and nutrition.
Adjust the amount of orange peel and Szechuan peppercorns to suit your taste preferences.

Cooking Tips & Tricks

Make sure to slice the beef thinly and against the grain to ensure tenderness.

- Marinating the beef before cooking helps to infuse it with flavor and tenderize the meat.

- Use a hot wok and high heat to quickly stir-fry the beef, ensuring that it cooks evenly and retains its juiciness.

- Be careful not to overcook the beef, as it can become tough and chewy.

- Adjust the amount of orange peel and Szechuan peppercorns to suit your taste preferences.

Serving Suggestions

Orange Beef can be served with steamed rice or noodles, along with a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Stir-frying is the key cooking technique for making Orange Beef, as it allows the beef to cook quickly and retain its juiciness. Make sure to use a hot wok and high heat for best results.

Ingredient Substitutions

Substitute orange juice for the dried orange peel for a different flavor profile.

- Use vegetable oil or canola oil instead of peanut oil if desired.

- Swap out the Szechuan peppercorns for black peppercorns for a milder flavor.

Make Ahead Tips

You can marinate the beef ahead of time and store it in the refrigerator for up to 24 hours before cooking. This allows the flavors to develop and the meat to tenderize.

Presentation Ideas

Garnish the Orange Beef with sliced green onions or sesame seeds for a pop of color and added texture. Serve it in a decorative dish for an elegant presentation.

Pairing Recommendations

Orange Beef pairs well with a light and crisp white wine, such as a Riesling or Sauvignon Blanc. For non-alcoholic options, try serving it with green tea or a citrus-infused sparkling water.

Storage and Reheating Instructions

Store any leftover Orange Beef in an airtight container in the refrigerator for up to 3 days. Reheat it in a hot wok or skillet until heated through, adding a splash of water or broth to prevent it from drying out.

Nutrition Information

Calories per serving

Orange Beef contains approximately 350 calories per serving.

Carbohydrates

Orange Beef is a low-carb dish, with approximately 10 grams of carbohydrates per serving.

Fats

Orange Beef is a moderate-fat dish, with approximately 20 grams of fat per serving.

Proteins

Orange Beef is a high-protein dish, with approximately 30 grams of protein per serving.

Vitamins and minerals

Orange Beef is a good source of vitamin C, vitamin B6, iron, and zinc.

Alergens

Orange Beef contains soy and sesame oil, which may be allergens for some individuals.

Summary

Orange Beef is a flavorful and nutritious dish that is high in protein and vitamins. It is a good option for those looking for a balanced meal with bold flavors.

Summary

Orange Beef is a delicious and satisfying dish that is perfect for a weeknight dinner or special occasion. With its bold flavors and tender beef, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Orange Beef. It was a warm summer day, and I was visiting my friend Annie for our weekly cooking session. Annie was a culinary genius, always coming up with new and exciting recipes to try.

As we sat in her cozy kitchen, sipping on iced tea and chatting about life, Annie suddenly pulled out a worn, yellowed recipe card from her recipe box. She handed it to me with a mischievous smile and said, "I think you'll love this one, dear."

Curious, I looked down at the card and read the words "Orange Beef" written in elegant script at the top. My mouth watered at the thought of tender beef cooked in a tangy orange sauce. I knew I had to try it.

Annie explained that she had learned the recipe from a Chinese friend who had passed it down through generations. The secret, she said, was in the balance of flavors - the sweetness of the orange, the saltiness of the soy sauce, and the heat of the ginger and garlic.

I eagerly set to work, following Annie's instructions to marinate the beef in a mixture of soy sauce, ginger, and garlic. The citrusy scent of oranges filled the air as I grated the zest and squeezed the juice into a bowl. I added a dash of sugar to balance out the acidity and let the flavors meld together.

As the beef sizzled in the hot pan, I poured in the orange sauce and watched as it thickened and coated the meat in a glossy glaze. The aroma was intoxicating, a tantalizing blend of savory and sweet that made my stomach growl in anticipation.

When the dish was finally ready, I plated it up with a side of steamed rice and garnished it with sliced green onions and sesame seeds. Annie and I sat down at the table, our mouths watering as we took our first bite of the Orange Beef.

The flavors exploded in my mouth - the tender beef, the zesty orange, the hint of spice from the ginger and garlic. It was a symphony of tastes that danced on my taste buds and left me craving more.

From that day on, Orange Beef became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself when I needed a comforting meal. Each time, the dish brought back memories of that warm summer day in Annie's kitchen, of the joy of discovering a new recipe and the pleasure of sharing it with loved ones.

Over the years, I've tweaked the recipe to suit my own tastes, adding a touch of honey for extra sweetness or a splash of vinegar for a tangier sauce. But no matter how I adapt it, the essence of the dish remains the same - a delicious blend of flavors that never fails to delight.

So whenever I make Orange Beef now, I think of Annie and the day she introduced me to this wonderful recipe. I'm grateful for her guidance and inspiration, and for the joy that cooking has brought into my life. And as I sit down to enjoy a steaming bowl of Orange Beef, I know that the tradition will continue, passed on to future generations who will savor the same flavors and create their own memories in the kitchen.