Crispy Orange Beef Prep

Time: 20 mins Cook Time: 50 mins Additional Time: 30 […]

Time: 20 mins

Cook Time: 50 mins

Additional Time: 30 mins

Total Time: 1 hrs 40 mins

Servings: 6



1 ½ pounds beef top sirloin, thinly sliced

2 cups water

1 cup long-grain rice

⅓ cup white sugar

⅓ cup rice wine vinegar

Two tablespoons of frozen orange juice concentrate

One tablespoon of soy sauce

One teaspoon salt

2 cups oil for frying

¼ cup cornstarch

3 tablespoons grated fresh ginger

1 ½ tablespoons minced garlic

2 teaspoons orange zest

Eight broccoli florets, lightly steamed or blanched



Spread the meat in one layer on a baking sheet covered with paper towels. Spend 30 minutes letting the food dry in the refrigerator.

In the meantime, boil water and rice in a medium pot. Reduce heat to medium-low, cover, and simmer for 20 minutes or until rice is tender.

Combine salt, sugar, rice vinegar, orange juice concentrate, and soy sauce in a small bowl. Place aside.

In a wok, heat the oil to medium-high heat. Cornstarch should be used to coat dried beef. Small batches of the breaded meat should be fried in hot oil until crispy and golden brown. Drain everything except roughly 1 tablespoon of the oil from the pan.

Add the remaining oil in the wok to the ginger, garlic, and orange zest. Shortly cook and stir till aromatic. Pour in the soy sauce mixture, boil, and cook for 5 minutes or until thick and syrupy. Add the fried meat and stir until heated all the way through. Serve hot with broccoli as a garnish over steamed rice.

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