This recipe for spicy beef with orange zest isn’t meant to be Chinese food or even Chinese takeout. It is a quick, simple, and surprisingly delectable supper that is also reduced in fat.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr 35 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound beef tenderloin, cut into 1/2 inch strips
- ¼ cup orange juice
- ¼ cup seasoned rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hot chile paste (such as sambal oelek)
- 1 tablespoon brown sugar, or to taste
- 2 cloves garlic, minced
- ¼ cup water
- 1 teaspoon cornstarch
- cooking spray
- 2 tablespoons grated orange zest
- 1 bunch green onions, sliced – white parts and tops separated
- salt and freshly ground black pepper to taste
Instructions
- Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
- Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
- Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
- Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
- Stir in light parts of green onion and orange zest; cook for 30 seconds.
- Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 888 mg |
| Sugars | 10 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Don’t eat red meat but I will use chicken thighs. I’m sure it will work out. Just another prefence.
We really enjoyed this dish. It was a little acidic, so next time we’re adding 2 tsp. honey and 2 tsp. mirin along with the green onions.
Very tasty and easy to make. Double the sauce amount especially if serving over rice. I also used thin sliced sirloin like many others and it turns out great.
This recipe was good and easy to make. My wife thought is had to much orange zest in it.
This is fabulous! We had two trim pieces of beef tenderloin that were oddly shaped to cook as steak. They were perfectly used in this recipe! Next time I may increase the marinade and add broccoli.
This was quick and easy to prepare. The rice I served it with took longer. The only thing was that the sauce took a little longer to thicken so the beef overcooked slightly. I might reduce the water next time.
This was quite delicious. I added some fresh ginger root chopped small about 1 1/2 T. I would make more sauce as it is lovely on rice.
I substituted with pork tenderloin-definitely a new favorite.
Came out very nicely-tasted good.. I wanted lots of sauce to be able to have over rice, and used 1 cup of orange juice. I’d run out of hot chili paste, so used 2 tbsp of a hot crushed pepper sauce-it certainly heated it up ! It’s a keeper.
We just finished eating this and we both thought it was very good. I used siracha which I had on hand instead of chilli paste. This was easy to make and I will again.
I probably wouldn’t make this again. The tenderloin cut is way too expensive for this type of dish–a waste of a high-grade beef. Also, there was too much spice. It overpowered the flavor. I would cut down the chile paste. The orange flavor was a bit too much too–I would cut down on the orange zest.
We really love this one and will make again. Used tenderloin, which is really nice. We dried the beef on paper towels so it would sear well. I did add more cornstarch and less water, as we like it thick. The sauce thickened quickly, which left the beef perfectly medium… yum.
It was delicious. I am a beginner cook and let the sauce reduce too much not timing my meal properly with everything else. Next time I’ll just double up on the sauce, it was that good.
Very good and easy to make. I added 2 serrano peppers for heat.
Good recipe, but two things: no need for additional water added to the marinade. Second, not enough corn starch. 1 tsp won’t cut it, doesn’t thicken up. Change that to one Tbsp and you’re golden.
Yum! I used sriracha, and just 1 t, as my OH doesn’t like spice as much as I do, but could have easily used 2 t for him and perhaps even 3. That probably would have balanced the orange better for him as well. I will definitely make again.
Love this recipe! I added fresh minced ginger and some yellow and orange pepper strips. This is the way I enjoy a nice steak!
Loved the real orange flavor.
I used a porterhouse steak and I was worried it would be too tough. But it was just fine. I didn’t have enough Rice Vinegar so I used Apple Cider Vinegar with it and you would never know. We all liked it.
Made as instructed, delicious flavor. My only add was a little red pepper flake to kick it up a pinch. Nice layering of sweet, spicy and savory. Served it with roasted red and green bell peppers and brown rice. Will be on my rotation.
It was very good. I missed the sweetness of my orange beef recipe but it’s better for us so I will do it again. I used fresh OJ instead of concentrate and that could have reduced the sweetness. I added pepper flakes cause we like some spice to it. Thanks for this recipe.