I probably should have served this beef recipe with rice, but in the moment I didn’t consider it. I paired it with an Asian Asparagus and Orange Salad, which was good but not something I would add to my recipe cards. The beef on the other hand was absolutely something I would make over and over again. It was a simple recipe with very tasty results.
Orange Peel Beef
3/4 lb thinly sliced beef, cut into pieces
1 tbsp soy sauce
1/2 tbsp + 1/2 tsp cornstarch
1 tsp dark sesame oil
1/4 tsp baking soda
1 tbsp frozen orange juice concentrate, thawed
1/2 tbsp rice vinegar
1/2 tbsp brown sugar
1/2 tbsp peanut oil
3 cloves garlic, mined
1/2 tbsp fresh ginger, minced
1/2 tbsp orange zest
1/8 tsp crushed red pepper flakes
1. In a large bowl combine the beef, 1/2 tbsp of soy sauce, 1/2 tbsp cornstarch, 1/2 tsp of sesame oil, and baking soda. Cover and refrigerate for about 3 hours.
2. Heat the peanut oil in a wok or large skillet. Stir in the garlic, ginger, orange zest, and red pepper flakes. Cook until the garlic begins to brown, about 20 seconds. Add the beef, cooking until the beef begins to crisp and is no longer pink.
3. Whisk together the remaining soy sauce, orange juice concentrate, rice vinegar, the rest of the sesame oil, brown sugar, and 1/2 tsp cornstarch in a small bowl. Stir into the beef and cook until the sauce has thickened, about 30 seconds.