Orange Beef
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Tender beef in a delicious spicy-sweet orange sauce, this Chinese Orange Beef recipe is quick and easy to make, is bursting with flavor and aroma, and is sure to be a smash hit!
Better Than Takeout Chinese Orange Beef
You don’t have to order takeout any more to enjoy Orange Beef. This Orange Beef recipe is ready in 20 minutes and rivals anything you’ll buy at our local Chinese takeout. The sauce is a delicious balance of sweet, savory and spicy, features tender beef and crisp vegetables, and pairs great with either noodles or steamed rice.
The cooking process moves very quickly so be sure to prep all of the ingredients in advance. They can also be prepped several hours in advance or even the day before so when it comes time to cook this orange beef it will take less you less than 10 minutes to have it on the table. How’s that for a hot and ready meal!
What are Szechuan Peppercorns?
This orange beef recipe features an ingredient that is a key component of Szechuan cuisine – hence the name Szechuan peppercorn. Not peppercorns at all and not even in the same family, they’re actually in the citrus family. It’s one of the five key ingredients in Chinese Five Spice Powder and is also used in traditional Chinese medicine.
Szechuan peppercorns have an extraordinarily unique flavor and there really are no substitutes. They’re highly flavorful, aromatic and impart a tingling numbness that enriches fiery tastes. Look for szechuan peppercorns in Chinese grocery stores or you can also buy them on Amazon.
Orange Beef Recipe
It’s easy, quick and oh so delicious. Let’s get started!
They’re used in a great many Chinese dishes, including this fantastic Kung Pao Chicken.
Cut the beef into thin strips. It’s easiest if the beef is slightly frozen.
In a bowl, combine all of the marinade/sauce ingredients.
Place the beef strips in the marinade/sauce and stir to combine. Set the beef aside while you’re preparing the remaining ingredients.
Heat the oil in a wok or skillet over high heat and quickly stir fry the beef, reserving the marinade/sauce.
Fry the beef until it’s lightly browned on all sides.
Add the carrots and white parts of the green onion and cook for a couple of minutes until the carrots are slightly tender but still have some crunch.
Add the reserved marinade/sauce, reduce the heat, and simmer for two minutes. Add the green onions and stir to combine.
That’s it!
You’re incredibly luscious orange beef is ready!
Serve over noodles of choice or steamed rice.
Enjoy!
For more great Chinese recipes be sure to try my:
- Orange Chicken
- Beef and Broccoli
- Egg Foo Young
- Hot and Sour Soup
- General Tso’s Chicken
- Kung Pao Chicken
- Mongolian Beef
- Sweet and Sour Chicken
- Wonton Soup
- Shanghai Noodles
- Mongolian Chicken
- Sesame Chicken
- Shanghai Burgers
- Chicken Chow Mein
- Chicken Teriyaki Noodles
- Szechuan Chicken and Cashew Noodles
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Orange Beef
Ingredients
- 1 pound (450mg) lean beef steak , cut into very thin bite-sized pieces
- 2 tablespoons neutral-flavored cooking oil (I use avocado oil, high smoke point)
- 2 large carrots , sliced thinly at a diagonal
- 6 green onions , sliced diagonally in 1 inch pieces, **the whites separated from the greens
- For the Marinade/Sauce:
- 1/3 cup tamari or soy sauce
- zest of one large naval orange
- juice of one large naval orange
- 3 tablespoons brown sugar
- OR brown sugar alternative (for low sugar option)
- 1 tablespoon sherry or dry red wine
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons fresh finely minced ginger
- 2 teaspoons minced garlic
- 1 teaspoon finely crushed szechuan peppercorns (they come whole, just crush them in a ziplock bag or bowl)
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 tablespoon cornstarch
- 16 ounces (450mg) hot noodles (or serve over steamed rice if preferred)
Instructions
- Combine all the marinade/sauce ingredients in a medium bowl. Add the beef and stir to combine. Set aside while preparing carrot and green onions.
- Heat the oil in a wok or skillet over high heat. Add beef, reserving the marinade, and fry quickly until lightly browned. Add the carrot and the whites of the green onions and stir fry for a couple of minutes until the carrots are slightly tender but still have some crunch.Add the remaining marinade/sauce and stir to coat. Simmer for 2 minutes. Add the green parts of the green onions and stir to combine.Serve the orange beef over the hot noodles or steamed rice.
Nutrition
Originally published on The Daring Gourmet June 5, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I follow you on Pinterest. User name Amy Leach & link to my Pinterest page: http://pinterest.com/amylou61/
I’d like to try the Garlic Parsley Fettuccine
I would love to try the gf porcini mushroom. Sounds so good with chicken marsala!!
That DOES sound terrific, Beth! As both a porcini mushroom and chicken marsala fan, be sure to check out my recipe for Chicken Marsala – I sneak in a generous amount of ground porcini and the resulting flavor is out of this world! See recipe here: http://www.daringgourmet.com/2013/01/08/chicken-marsala/
This is one seriously stunning recipe. I just have to try this.
Thanks for the compliment and for stopping by! :)
I’d love to try the lemon chive angel hair pasta!
I’d love to try the Sweet Potato Pappardelle.
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I would choose the Tri Color Wheels. They don’t sell Wagon Wheel Pasta here anymore! I would also be interested in the Red Jalapeno Fettuccine — lots of goodies here!
the gourmet five pasta blend soudns good!
I think the Roasted Red Pepper Lasagna noodles sounds amazing!! Yum! Your recipe looks delicious!
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