Beef, Main Dishes, Oriental

CRISPY ORANGE BEEF

  • 1 1/2 pounds Beef Top Sirloin, thinly sliced
  • 2/3 cup Sugar
  • 2/3 cup Rice wine vinegar
  • 4 tablespoons Orange Juice Concentrate, frozen
  • 2 teaspoons Salt
  • 2 tablespoons Soy sauce
  • 1/4 cup Cornstarch
  • 2 teaspoons Orange zest
  • 1 1/2 tablespoons Ginger, crushed
  • 1 1/2 tablespoons Garlic, minced
  • 2 cups Vegetable oil

    • 1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in refrigerator for 30 minutes.

    2. In a small bowl, mix together the sugar, rice wine vinegar, orange juice concentrate, salt and soy sauce. Set aside.

    3. Heat oil in wok or frying pan over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all oil from pan except about 1 tbls.

    4. Add orange zest, ginger and garlic to the remaining oil and cook briefly until fragrant. Add the soy sauce mixture, bring to a boil and cook until thick and syrupy, about 5 minutes. Add beef and heat through, stirring to coat. Serve immediately with steamed rice and vegetables; if desired. Makes 6 servings

    Source: Allrecipes.com

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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