Spicy orange beef

Irisa Raina 9


This is a dish I made on our 1st year anniversary {June 19, 1985 } please no applause necessary ha ha ha! I was a child bride {you believe me don’t you?}

Over the years I’ve tweaked it somewhat adding this and taking out that, and this is what I came up with a few years back.

And just for no reason at all I decided to make this today won’t hubby be surprised!
When I am doing a dish that has blanched vegetables and rice, and I use instant rice like I did today, I cook the rice in the same water as the vegetables. Just adds another level of flavor.
This dish does have a wee bit O kick.

pinch tips: How to Tie a Roast






1 bag instant white rice {or you can use long grain rice}
12 ounce can of frozen orange juice {make sure it does not say “drink”}
2 & 1/2 tablespoon white rice vinegar
2 tablespoon hoisin sauce
1 tablespoon turbinado sugar + 1 teaspoon
1 teaspoon fried chili paste {if you can’t find the fried use sambal oelek}
2 teaspoons coarse sea salt {divided}
1 pound sirloin or round steak {cut into thin strips}
¼ cup cornstarch
1 teaspoons fresh ground pepper
½ red, yellow and orange bell pepper, (ribs and seeds removed) cut into strips
1 medium/large jalapeno pepper {cut fine} leave in as much or as little of the veins and seeds that suites your taste
2 bunches green onions about 14{sliced on the diagonal 1 inch both white and green parts}
1 bunch broccoli, cut into small pieces {blanched in salt water}
2 tablespoons vegetable oil {add more if necessary}

Directions Step-By-Step

In a small bowl, combine orange juice, vinegar, Hoisin sauce, chili paste, salt and 1 tablespoon sugar; set aside.
In a baggie large enough to hold the steak, toss with the cornstarch; seasoned with 1 teaspoon salt and pepper, set aside.
Bring a pot large enough to hold the broccoli to a rolling boil, salt it with 1 teaspoon of salt and blanch for maybe a minute or 2. Once the broccoli turns a bright green remove them and put it into ice water to stop the cooking. Drain in a colander and set aside. We like our vegetables with a little crunch but if you like your vegetables softer cook them for a minute or two longer. DO NOT THROW OUT THE BROCCOLI WATER. I’ll explain in my notes.
In a wok or skillet, heat 1 tablespoon oil over medium/high heat. Add the sweet peppers, green onions and jalapeno pepper and cook for about 3 to 4 minutes, remove and set aside.
Get the pan very hot again, add another tablespoon of oil and shake off excess cornstarch from the meat and add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate. Repeat with remaining oil and remaining beef.
Cook rice according to package instructions; set aside.
Add the orange-juice mixture to the hot pan plus the 1 teaspoon of sugar {leave in any oil and bits from the steak} and cook over high heat until sauce thickens, 2 to 4 minutes or until it reduces to almost 1 cup. Then add the peppers/onions, stir and cook for about 2 minutes and return the beef to the hot pan; cook long enough to get the sirloin hot. The last minute of cooking the beef add the broccoli and stir to get it hot.
Serve over rice.
Season with more salt and pepper if necessary.

About this Recipe

Course/Dish: Beef, Vegetables, Rice Sides
Main Ingredient: Beef
Regional Style: Asian
Hashtag: #spicy