This lasagna recipe is the best there is!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- 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
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 cups oil for frying
- ¼ cup cornstarch
- 3 tablespoons grated fresh ginger
- 1 ½ tablespoons minced garlic
- 2 teaspoons orange zest
- 8 broccoli florets, lightly steamed or blanched
Instructions
- Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.
- Meanwhile, bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.
- Mix together sugar, rice vinegar, orange juice concentrate, soy sauce, and salt in a small bowl. Set aside.
- Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon.
- Add ginger, garlic, and orange zest to remaining oil in wok. Cook and stir briefly until fragrant. Pour in soy sauce mixture; bring to a boil and cook until thick and syrupy, about 5 minutes. Stir in fried beef and cook until heated through. Serve hot over steamed rice and garnish with broccoli.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 651 mg |
| Sugars | 17 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Very delicious and tastes just like what you would get at a restaurant. Only downside is that this recipe is a lot of work.
Like it very much .I did change the concentrated orange to a fresh orange squeezed to make 23 cup. I also used a cheaper cut of roast sliced in thin strips and it was as also fine
Excellent. I think i might use cornstarch to thicken the sauce next time as my kud wasn’t hot in the texture if the meat. I also added a tbsp of chili paste and sone canned mandarin oranges. Yum
Delicious!! I did a couple of minor changes that others recommended. I used 1/3 cup orange juice (instead of concentrate), and added 1 tsp of sesame oil. The sauce is beyond amazing.
It came out perfect and delicious exactly as you listed the recipe. Wonderful job!
yum! this was delicious! worth the time making orange zest & fresh minced garlic. added a bit of crushed red pepper flakes…
My wife and I made this. I bought her a wok for Mother’s Day. Great recipe. We will make it again.
Delicious! I took the zest of a large orange, then used the juice from it instead of frozen concentrate. It was about 4-5 tbsp. of juice, so probably about equal to the 2 tbsp of concentrate. I also added about 2 tsp red pepper flakes to the zest/garlic/ginger step when making the sauce for added zip.
I used a pound of shaved beef from our grocery store- so thin I feared it would be a disaster! I shook in cornstarch and laid flat to “dry” while I chopped everything else. Followed the recipe exactly with a few exceptions- I used half the sugar as suggested by others, and a dash of dried red pepper flakes. Used a tablespoon of peanut oil with a drop of sesame oil for frying.
This was disappointing; way to much orange taste and came out bitter, with 1/3 cup of sugar you would think differently. I will try again but with no Orange so I guess it will be Ginger Beef. lol
I thought it was good – I would like to bump up this orange taste a little bit – and like the other reviewers said – it is hard to get it as crispy as the restaurants do –
Remarkable! Only change I made was to use the juice from one orange rather than the concentrate. Turned out perfectly!
Love the recipe but made some adjustments, for example, less sugar, and added baking soda in the marinade and sat for 3 hours or more. I used the fresh mandarin orange peels and sliced into thin slices instead of zest. I found it more flavourful and I used fresh orange juice with pulp instead of frozen concentrate. I absolutely love this dish
It’s very good. I used brown sugar and fresh orange juice, but I kept everything else on here.
Doubled the sauce, added a touch of sriracha and sesame oil. Let the beef rest in the corn starch for ten minutes. As good or better than any orange flavored beef I’ve had anywhere.
My son made this. Five stars. Excellent. Prep work did take him a while, but even he said it was well worth it.
Me and my husband loved this dish!!! We served it over homemade fried rice. You can really taste the orange and the ginger which we loved.
I have made this a dozen times. It’s a little time consuming but it is sooooo delicious. I literally cannot eat orange beef at a restaurant without being disappointed.
The first time I made it just as the recipe as is. Very good. When I made it a second time, I added more OJ and some hot pepper flakes. It was even better. This is a keeper.
Followed the recipe, except eye-balled the amount of ginger (maybe 1 T) and garlic (maybe 3/4 T). Also, doubled the sauce. Do not overcook the meat …. it only takes 2-3 minutes. AMAZING FLAVORS …..
Definitely double the sauce, it took longer than the directions said it would take with all the chopping and mincing but it was excellent and I’ll make it again for sure.