Crispy Orange Beef

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We have trained our little chihuahua, "Periloco" ("Peri" for short to be our family's personal chef. He uses only the finest quality ingredients and wields his little 2 inch chef's knife like a pro. We requested an Oriental Feast the other day, and Peri tried to make this Crispy Orange Beef for us. Unfortunately, the beef stuck to the paper toweling as surely as though it had been hotglued there by Sandra herself. Though Peri was disgusted, we enjoyed both the beef and the paper towels, the latter providing much-needed roughage, as Peri can have a heavy paw with the rich ingredients.

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Substituted chicken and it was still yummy! takes longer than recipe says, more like an hour.

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This is a very good recipe. Thanks to the person who suggested the baking soda on the beef. it works and I'd never heard of that. You must shake off the excess cornstarch or it will not be crispy just gummy. I too made it with rice not the noodles as I had rice on hand. Instead of orange marmalade I used a 1/4 of an orange juiced with apricot jam mixed in the beef broth. You really get the orange flavor and it is not overly sweet.

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My family really enjoyed this recipe. I would like to thank the person that suggested the baking soda trick. It work very well. Orange Chicken is one of my families favorites, so having an orange beef recipe that is really good, is great.

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I haven't tried this particular recipe yet, but wanted to share about beef not being tender - chinese restaurants secret is slicing the meat and then sprinkling a tsp or so of baking soda on it - rub it in and let sit in a ziploc bag for an hour or 2. Rinse off thoroughly, pat dry and then continue with recipe. Guaranteed tender beef every time!

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People should know that "Thai Chilies" are extremely hot and can take your breath away, not to metion kill your taste buds if eaten! People should be warned that they are only a flavor enhancer and not to be eaten... AT ALL! Also...Rice Noodles that are to be fried as a garnish, should only be briefly fried for a few seconds on each side, otherwise they will be burnt, and left in the oil to cool, they will be greasy, tough and limp! Just saying!?!? I'm sure this tastes great, but I felt I should warn people about the delima they could encounter.

Dawn

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How would your "chicken" get crispy in "Crispy Orange BEEF"? LOL I agree, you pobably tried to fry too much at once. I couldn't get the right chili peppers so used cayennes instead and I served it with rice. Loved it!

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I didn't have any problems with this recipe being too sweet or the beef not being crispy. I've made it several times and been happy with the results considering the effort it took to make. Simple receipe with few ingredients that are easy to find or already in my pantry. Outstanding, no but good for semi homemade.

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first, those are not rice noodles, those are mung bean noodles. they are traditionally used as garnish for orange chicken/beef and sesame chicken/beef
it's just a bed for them to sit on.

people who think it was chewy here are something that you need to do. if you are using flank steak make sure that you cut it across the grain (perpendicular to the lines of the meat also if it is chewy your oil is not hot enough, try moving to a peanut oil or canola oil. you want to fry at about 350 degrees. you can also do this as a pan fry which is going to be much higher heat.

people who think it was too sweet, reduce the amount of marmalade or make the sauce with orange juice instead. she's from the south i think and they like things sweeter down there. if you use orange juice you will have to reduce it a little longer.

also always remember that a recipe is a famework, not always to be followed to the letter except for technique. e.g. the temperature is required, flouring the meat is required (probably forgot to shake off excess using marmalade isn't required, you could even use the juice of an orange and steep the zest in the beef broth and add the cornstarch to that.

more technique, as soon as you add heat and start stirrin a slurry to a sauce it starts to thicken, but the amount changes due to taste. see more technique versus procedure. also do not let the meat sit with the flour on it for very long before frying it, that causes it to become gummy.

honestly i'm ranting because some of these comments are just wrong. i used this as a basis and used tenderloin instead of flank because it was cheaper. with the high heat it was nice and crispy on the outside and tender inside.

okay, so rant off and if you really want to chat more with me i'm not that hard to find. try lifehacker

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We liked the recipe. But didnt love it. We didnt understand the point of the noodles, and didnt care for them much. Next time we would use rice instead.