Real Recipes From Real Home Cooks ®

spicy orange beef

a recipe by
Irisa Raina 9
New Iberia, LA

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.

method Stir-Fry

Ingredients For spicy orange beef

  • 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}

How To Make spicy orange beef

  • 1
    In a small bowl, combine orange juice, vinegar, Hoisin sauce, chili paste, salt and 1 tablespoon sugar; set aside.
  • 2
    In a baggie large enough to hold the steak, toss with the cornstarch; seasoned with 1 teaspoon salt and pepper, set aside.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Cook rice according to package instructions; set aside.
  • 7
    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.
  • 8
    Serve over rice. Season with more salt and pepper if necessary.