Crispy Orange Beef Recipe

I thought this was very good. but to the others out there criticizing recipes on this site, cant criticize accurately if you change the original recipe. makes no sense to say its bad or wasnt very good, if you dont first try it the way its supposed to be, because it might have been your changes that made it worse.

The sauce gets 10 stars! Double it! It is amazing, just like the local take out place, even better because I know the quality of the ingredients. I have made this recipe as is, BUT I always reduce the ginger, that has to be a typo. I've also added 2 T orange marmalade and cut the vinegar a bit, 1 t sesame oil, 1/2 a teaspoon of Siracha Hot Chili Sauce. Doing so makes the sauce over the top!! I've also just made the sauce alone to add to other stir fry's as substituting the beef for chicken breasts, even tofu nuggets. I have learned that to prevent to much cornstarch from falling into the oil, let the cornstarch covered meat slices rest 10 minutes, then place meat in a pasta colander and shake over the sink, then fry the meat, QUICKLY.. comes out perfect every time. Then serve topped with a sprinkle of green onion and sesame seeds. In fact, I often just serve this with garlic green beans an Jasmine rice, rather than the broccoli. When making your Jasmine rice, saute 1/4 cup of rice in 1 Tablespoon hot oil until golden brown, then add the remaining rice and water to boil, gives a great nutty flavor to boring white rice. Also, "Fried Rice with Cilantro" from this site is also great with this.

Like it very much .I did change the concentrated orange to a fresh orange squeezed to make 2\3 cup. I also used a cheaper cut of roast sliced in thin strips and it was as also fine

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.

Years ago, I moved 1800 miles away from my very favorite Asian restaurant...and my favorite dish...Crispy Beef. I wasn't sure I'd ever get to taste anything like it again. When I saw this recipe, I had to try it. The Crispy Beef I ordered in that restaurant did not have orange in it, but I still wanted to try this version. I'm one of those who doesn't care for reviews posted by those who made half a dozen changes to the original recipe. That said, I did make two adjustments based on the comments in some reviews and my own personal taste. I made it exactly as the original recipe except I did cut the amount of grated ginger to 2 Tbls. and added just a splash of sesame oil to soy/orange juice mixture. We all loved the results! A few tips...make sure your wok and oil is HOT. I believe that may be why some reviewers stated theirs wasn't crispy...mine sure was. It had lots of orange flavor and the vinegar was not overpowering. We will be making this again and again in this kitchen!

This was excellent. However I did make changes based on what I had in my fridge. I did not have frozen orange juice so I utilized mandarins. I squeezed them and use the peel, not zest for the recipe. Couldn't begin to use that amount of sugar so I substituted several tablespoons of brown sugar and a little bit of cornstarch for thickening, the sauce was perfect. I also added a little red pepper flake. Utilized sesame oil as well. I chose to roast my broccoli florets and instead of just placing them on top I stirred them in when I put the beef in to get all the great juice. Toasted some slivered almonds and Wala.

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.

Very good. I doubled sauce as many suggested. I added a touch of sriracha, red pepper, and sesame oil. Rather than deep frying beef I pan fried in a much smaller amount of oil and merely deglazed the pan with a little orange juice when I was done cooking the meat before starting the sauce.

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

Loved this recipe! I had to get creative and make a couple tweaks though. Didn't have orange juice of any kind and couldn't make it to the store so I used some lychee juice I had hanging around and made a concentrate to replace the orange concentrate. Also added some red pepper strips, onions and a few green finger pepper strips as well. I used some tri tip steaks I had out which are relatively dry to begin with, so I got away with skipping the drying process outlined in step 1. This turned out absolutely amazing, so I can only imagine what it'd be like with the OJ - I'll have to take a crack at it again after I get some. Using the lychee juice produces an outcome similar to a local Chinese takeout's version of sesame beef. Served with quick fried noodles (not for any particular reason other than they were in the fridge and had to be used). Next time when I have the OJ it'll be with rice.

Very citrusy and delicious! I added flour to the cornstarch, let the meat sit for 10 minutes after the strips were coated, next time I will cut thinner strips, and do half cornstarch half flour. The sauce was doubled recipe and I had to use a teriyaki sauce instead of soy sauce. I like my rice pizzazzed up so I add diced bell pepper and onion , butter.m& salt to the rice pan and sautéed the veggies before adding rice and water. Definitely will be doing this one again!

This was delicious! Our grocer didn't have any orange juice concentrate for the two or three times we went in, so I used orange marmalade instead. I also put a serrano with ¾ of the seed and veins extracted in with the garlic, ginger, and zest. It was delicious! The little extra kick was yummy, and the extra rind because of the marmalade was an excellent addition! So no worries if you can't find the concentrate!

We made it as is and loved it. We now have this weekly; it's my husband's new favorite.

Too much ginger

Loved this recipe. The only thing I did different was adding crushed red pepper.

Loved it! Definitely going to make it again! Very simple directions, easy to find ingredient and great results.

Loved this! Just delicious and so crispy. My favorite dish!

I came, I cooked, I conquered.

I followed the recipe exactly, but doubling the amounts. Good tip on drying the beef on paper towels in the fridge. However, WAY TOO MUCH rice wine vinegar and ginger. My husband said it was okay, and my reluctant teenager said it tasted better than it smelled. I found it inedible.

I wasn’t expecting much, but it delivered big time.