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“From Take Out Menu Cook Book:”

Ingredients Nutrition


  1. In a medium bowl, toss the meat with 2 T of soy sauce, 1 T cornstarch and the pepper. Marinate the meat at room temperature while you assemble the rest of the ingredients.
  2. Combine the orange zest, garlic, and ginger in a small bowl and reserve the remaining t of cornstarch with the orange juice, sugar, sherry, hoisin and sesame oil. Set aside.
  3. Heat the oil in a heavy wok or pot to 360°F Add 1/3 of the beef to the oil, one piece at a time (it's important not to add all the beef at once as the temperature of the oil will plummet and the beef will absorb more oil than necessary). Scrape the bottom of the pot as some of the meat may stick. Cook for 2 minutes or until crispy and brown. Transfer the meat with a slotted spoon to paper towels to drain and repeat with the rest of the meat. Discard all but 2 T of the oil.
  4. Add the orange zest, garlic and ginger mixture to the wok and cook for about 1 minute or until fragrant. Stir the orange juice mixture and add it to the wok, along with the fried beef. Stir until the sauce thickens, about 2 minutes
  5. Serve garnished with green onions.
  6. Variation: for a faster dish with less fat, stir-fry the beef instead of deep-frying it. You can also substitute chicken, pork or shrimp for the beef.

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