Orange Beef

(from Lucianolinda’s recipe box)

Source: Pittsburgh Post-Gazette

Serves 4 people

Categories: Beef main dish

Ingredients

  • For Sauce:
  • 1 1/2 cups orange juice
  • 1/2 cup unseasoned rice vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tbsp. fish sauce
  • 1 1/2 tsp. minced fresh ginger
  • 1 1/2 tsp. minced garlic
  • 1 fresh red Thai chile, thinly sliced
  • For dish:
  • 1 lb. boneless rib-eye steak, fat trimmed and cut into 1-inch pieces
  • 1 large egg white
  • 1 Tbsp. PLUS 1 tsp. cornstarch
  • 1/2 tsp. kosher salt
  • 1/4 cup vegetable oil
  • 1/2 cup sliced red onion3 green onions, dark greens thinly sliced, the rest cut into 1 1/2 inch pieces
  • 2 Asian dried red chiles
  • 1 Tbsp. finely grated orange zest

Directions

  1. For the sauce: Combine all sauce ingredients in medium skillet; bring mixture in medium skillet bring mixture to a boil over high heat and cook, stirring occasionally, until it reduces by about half (to 1 1/2 cups) and it’s just barely thick enough to coat the back of a metal spoon, about 10 minutes. Reserve 1/2 cup for dish. The rest will keep in the fridge for up to five days.
  2. For the dish: Combine steak, egg white, cornstarch and salt in bowl and toss to coat. Heat oil in a cast-iron skillet over high heat until oil begins to smoke. Add beef in one layer and cook without stirring until the bottoms of the pieces are golden brown, about 1 minute. Flip beef, add red onion, green onion and dried chiles and cook stirring occasionally until beef is cooked to medium-rare, about 2 minutes more. Transfer to plate.
  3. Pour 1/2 cup orange sauce into skillet, let it boil and cook, stirring occasionally, just until sauce thickens to a syrup texture. Dump rib-eye mixture into sauce and stir until sauce coats the beef, 12 to 30 seconds. Take skillet off heat, stir in orange zest and green onion greens.

Email to a friend | Print this recipe | Back