Crispy Orange Beef
Rated 5.0 stars by 1 users
Category
Chicken
Cuisine
Asian
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Crispy Beef in orange sauce – so delicious and satisfying. Ready in just 25 minutes!
Ingredients
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500g Sirloin Steaks (chopped into strips)
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3 tbsp Oil
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2 tbsp Cornstarch
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1 pinch of Salt and Pepper
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1 Red Pepper, sliced
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1 Large Onion, peeled and sliced
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Zest of half an Orange
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Juice of 2 Large Oranges (approx. ½ cup)
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4 tbsp Coco Aminos
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2 tbsp Sugar
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2 Garlic Cloves, peeled and minced
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1 tsp Rice Vinegar
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1 tsp Ginger Paste
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3 ¾ cups Water
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2 ½ cups Jasmine Rice
Orange Beef
Rice To Serve:
Directions
Orange Beef
Thaw REP Steak.
Pat dry with paper towel and cut into strips.
Heat oil on high in a wok or large frying pan.
Mix cornstarch, salt and pepper - toss beef until fully coated.
Once oil is hot, add beef and fry until crispy. Let beef cook for 5-6 minutes, stirring 3-4 times. (do not stir too often to allow beef to become crispy)
Remove beef from pan with a slotted spoon and place on a plate covered with a paper towel.
Turn the heat down to medium and add the sliced red pepper and onion. Fry for 2-3 minutes (you want the peppers hot but still crunchy)
Mix the orange sauce while the peppers and onions are cooking; orange zest, juice, coco aminos, sugar, garlic, rice vinegar, and ginger, put to the side.
Pour orange sauce over top. Turn up heat and bring to a boil - let simmer for 1 minute.
Then add the beef back in. Give it a stir and heat for 1 minute.
Once bubbling and sauce is thick, serve with rice.
Rice
Bring water to a boil.
Add rice and a splash of oil.
Place lid on pot and let boil for 12 minutes or until rice absorbs all of the water.
Fluff rice with spatula then serve with beef.
Recipe Note
Optional: Garnish with scallions.
If sauce is too thin during step 10, mix 1 tbsp cornstarch with 3 tbsp of water and add to sauce.
Our Skirt Steak, Hanger Steak and NY Steaks are all good alternatives to the Sirloin!
