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.

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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


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

Printable Recipe Card

About Spicy orange beef

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