Two dishes from my Italian mother-in-law have been updated and modernized in this way. Replace canned peas with fresh ones, thick tomato sauce with sun-dried tomatoes, and tuna in oil with Bumble Bee® Solid White Albacore Tuna in Water. With only a few items that are shelf stable, you can whip up this tasty lunch quickly.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds beef top sirloin, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon dark sesame oil
- ½ teaspoon baking soda
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon rice vinegar
- 1 teaspoon dark sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon peanut oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 tablespoon finely shredded orange zest
- ¼ teaspoon red pepper flakes
Instructions
- Combine beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate, 1 to 3 hours.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until garlic begins to brown, 20 to 30 seconds. Add beef; cook and stir until beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into beef, and cook until sauce has thickened and turned clear, about 30 seconds.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 326 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Nice flavor. I stir fried this with some broccoli and bok choi.
I didn’t care for this at all
The beef came out really tender and it had a good flavor. It’s very simple to make once you gather and combine all your ingredients. I added broccoli to stretch the mean a little further.
My family loved this one! I doubled the “sauce” recipe part. Maybe next time will not double the OJ concentrate as it was slightly too much but delicious. Will make this again. Once everything is prepped, its very easy and quick!
I agree with the other reviewers, stir frying the beef before adding the other ingredients was better, and we doubled the sauce. A tasty dish!
This is the perfect orange beef recipe because it has a strong orange flavor without being cloyingly sweet. I added a large head of broccoli, so I doubled the sauce recipe. I also added 3 tbl of orange marmalade since I didn’t have oj concentrate. I still included the juice of the orange I zested. I stir fried the broccoli in a separate wok, while stir frying the beef to save time.
Agree with Dianemwj (aka LadyJayPee),,, Fry the beef in batches first to get a good browning…set aside. Steam the broccoli…clean the pan then in a Tbsp of hot (shimmering) oil return the broccoli to the fry pan and lightly (3-4 minutes) fry with the garlic…return the beef to the pan heat through…then add the frozen OJ concentrate…do not use regular OJ…it’ll turn to “liquidy” and the beef will loose its crispiness and broccoli will loose its intense green color… Just prior to serving, I added a half cup of cashews… Thanks for the recipe….it’s a keeper!
Finally, I can make Chinese food like take-out! I’ve always wondered how they got the texture of the meat to tender and now I know. Baking soda makes all the difference.
This did not have the deep flavors I was hoping for. I’ll try it again but add more Orange concentrate and way more red pepper.
This was really good. The sauce was not overly sweet, as you sometimes find, so I prefer this recipe.
This recipe is INCREDIBLY GOOD…and easy…I don’t normally eat leftovers ..but I did on this!!
Just made this for Valentine’s Day and my husband loved it! Thank You very much for the recipe Dianemw.
The marinade needs some work. 1 tbsp of soy sauce is not enough to flavor 1.5 lbs of beef. Next time would think about increasing soy sauce, and maybe adding some chopped garlic and ginger to marinade as well. Rest of recipe was pretty good. I deep fried the stips of beef and then just tossed it lightly in the prepared sauce just before serviing. With white rice and steamed broccoli, tasted just like Orange Beef that you get at the local Chinese place. Will keep.
I’ve made this several times. This time, I doubled the amount of sauce and added some steamed broccoli, which made it a complete meal. Planning to try the sauce on chicken next. Yum!
very good!
We loved it! I would definately marinate for 2.5 to 3 hours. I just made this again and did marinate for 2 hours and wow! So yummy! I recomend doubling the recipe.
I really enjoyed this recipe. I doubled the sauce, b/c I had a bit more meat than the recipe called for. Plus, I decided to add some veggies (a head of broccoli, a red bell pepper, and a small red onion). I didn’t have any frozen juice concentrate, so I juiced two lemons and three mandarin oranges, mixed them with 2 tbsp. sugar, and cooked it down till it reduced by half. I also didn’t have any rice vinegar, so I used white. The meat was tender and the sauce was tangy. I only wish the meat was crisper on the outside, but the cornstarch it was marinated in started making the meat a bit liquidy, even before I added the orange sauce. It was great overall, and I look forward to leftovers tomorrow! 🙂
I tripled the recipe and made this for my after church Sunday dinner crowd. Everyone really liked it. I served it with fried rice and egg rolls.
Absolutely delicious!!! This was by FAR the best short-time meal I have ever made! I created the marinade before my sports practice and stuck it in the fridge. I arrived home at 8:15 and had this with steamed broccoli on the plate at 8:35! For three people! One of the best oriental dishes on here
I took the other reviews into account when making this and did double the amount of the sauce…great suggestion. My family likes things very spicy, so I think the next time I make it I will double the amount of red pepper flakes.
This is really good and so easy! I, too, cooked the beef first and then added the garlic, ginger and orange zest. Used 2/3 C prepared orange juice. Will add green onions next time and maybe water chestnuts. Topped with a bit of minced parsley and served with rice. Thanks for a great recipe!