Recipe courtesy of Ching-He Huang
Save Recipe Print
35 min
15 min
20 min
4 servings




For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.

Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.

Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.

For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.

Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Corned Beef

Recipe courtesy of Alton Brown

Crispy Chickpeas

Recipe courtesy of Giada De Laurentiis

Beef Bourguignon

Recipe courtesy of Ina Garten

Beef Bourguignon

Recipe courtesy of Katie Lee

Crispy Kale "Chips"

Recipe courtesy of Melissa d'Arabian

Corned Beef and Cabbage

Recipe courtesy of Alton Brown

Beef Brisket

Recipe courtesy of Tyler Florence

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Tacos

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories