Chinese Take-Out Orange Beef

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“Most Chinese restaurants use dried orange peel for this dish, which does not compare to what you get when making it with fresh oranges. Fresh orange peel will give you the best orange beef you've ever tasted. This dish relies heavily on the flavor of the orange zest and juice, so find the best oranges you can and you will be rewarded with a dish made of crispy, chewy meat fragrant with the scent of citrus. From the Take-Out Menu Cookbook.”

Ingredients Nutrition


  1. In a medium bowl, toss the meat with 2 Tblsp soy sauce, 1 Tblsp of 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.
  3. In a medium bowl, combine the remaining Tblsp of soy sauce, and the remaining cornstarch with the orange juice, sugar, sherry, hoisin and sesame oil. Set aside.
  4. Heat the oil in a heavy wok or pot to 360º. Add one-third 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 Tblsp of the oil.
  5. 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.
  6. Serve garnished with green onions.
  7. Variation: For a faster dish with less fat, stir-fry the beef instead of deep frying it. It won't be crispy, but the flavor is delicious. You can also substitute chicken, pork, or shrimp for the beef.

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