Orange Beef

Orange Beef Recipe

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Lynnda Cloutier


This is a crispy, tangy delight for beef lovers everywhere. from Dinah shore's cookbook

★★★★★ 1 vote


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1 lb. flank steak
1 tbsp. dark soy sauce
1 tsp. sugar
6 tbsp. flour
1 egg, slighlty beaten
2 cups oil for deep frying
20 dried red chili peppers
1/4 cup orange peels, see note
2 tbsp. orange juice
2 tbsp. dark soy sauce
4 tbsp. sugar
1 tbsp. catsup
4 tbsp. water
1 tbsp. cornstarch, dissolved in 1 tbsp. water

How to Make Orange Beef


  • 1Cut beef into 1/2 inch thick slices and pound 3/8 inch thick. Marinate in soy sauce and sugar for 15 minutes to 2 hours. Add flour and egg to beef. Mix well by hand. Recipe up to this point can be made ahead.
  • 2Heat oil for deep frying. Slip beef in piece by apiece to prevent sticking together. fry til crisp. Drain on paper towels.
  • 3Remove all but 2 Tbsp. oil from wok. Stir fry chilies til black; remove. Add orange peels and sauce mixture. ( 2 Tbsp. orange juice, 2 Tbsp. dark soy sauce, 4 Tbsp. sugar and 1 Tbsp. catsup). Add 4 Tbsp. water the thicken with dissolved cornstarch. Add beef and toss. Serve with Chinese boiled rice.
  • 4Note: Peel oranges and remove as much of white part as possible. Leave to dry overnight in oven with pilot light on or for a couple of days at room temperature.

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About Orange Beef

Course/Dish: Beef

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