Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Watch how to make this recipe.
Crispy Shredded Orange Beef
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 286
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 25 mg
- Sodium
- 474 mg
When it comes to getting take-out, this is my go-to. Orange-flavored crispy beef is just so yummy! This recipe beats any take-out, and what's better is that it's so easy to make.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 286
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 25 mg
- Sodium
- 474 mg
Ingredients
Steak:
Sauce:
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Directions
- For the steak: Pour about 2 inches of oil in a large heavy-bottomed saucepan and heat to 350 degrees F over medium heat.
- Meanwhile, toss the steak with the cornstarch in a medium bowl. Let sit for 5 minutes and then toss again.
- Cook the steak in batches until lightly browned, 4 to 5 minutes; transfer to a plate with a mesh spider and set aside.
- For the sauce: Combine the chili sauce, orange juice and soy sauce in another large heavy-bottomed saucepan. Stir and simmer until the sauce thickens, 2 to 3 minutes. Add the steak to the saucepan and stir to coat in the sauce.
- Serve the orange beef with cooked rice, garnish with the scallions and sprinkle with the sesame seeds.
