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Orange Beef

Asian-AmericanMain CourseMedium
Prep
min
Cook
30 min
Total
30 min
Serves
4
✦

Ingredients

orange sauce

  • 1 tbspneutral oil
  • 1 1.5-inch piecefresh ginger, peeled and minced
  • 1jalapeño pepper, seeded and minced
  • 2 tbsporange zest, plus the juice of one orange
  • 3 clovesgarlic, peeled and minced
  • 0.25 cuplight brown sugar
  • 0.25 cuprice vinegar (do not use seasoned)
  • 0.25 cupsoy sauce
  • 1 tbspfish sauce

beef

  • 1 largeegg white
  • 1 tbspcornstarch
  • 1 pinchkosher salt
  • 1.25 lbsboneless rib-eye steak (1 to 1.5 lbs), cut into 1-inch pieces
  • 0.25 cupneutral oil

remaining

  • 6scallions, white and green parts cut into 1-inch pieces and separated
  • 3dried red chiles (2–4), or to taste

Method

  1. 1MAKE THE SAUCE: Heat 1 tablespoon oil in a small saucepan over medium-high heat. When it shimmers, add ginger, jalapeño, and orange zest; stir to combine. Sauté until ingredients soften, about 2–3 minutes, then add garlic and cook 1–2 minutes more. Add orange juice, brown sugar, rice vinegar, soy sauce, and fish sauce; stir to combine. Bring to a boil, then lower the heat and cook, stirring occasionally, until the sauce thickens and reduces by half, about 10–15 minutes. Set aside.
  2. 2PREPARE THE MEAT: In a bowl, combine egg white, cornstarch, and salt. Add the steak pieces and toss to coat with the batter.
  3. 3COOK THE BEEF: In a large skillet or wok set over high heat, heat the neutral oil until it shimmers and is about to smoke. Add beef in a single layer and cook without stirring until the bottoms are crisp and golden, about 60–90 seconds. Add the white pieces of scallion and chiles, then turn the beef pieces and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
  4. 4FINISH: Pour the orange sauce into the hot pan or wok; let it boil and stir as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter, scatter green scallions over the top. Serve with steamed broccoli and white rice.

Notes

A takeout-style orange beef inspired by Brooklyn chef Dale Talde's cookbook 'Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn.' Use very good steak — the egg-white-and-cornstarch batter creates a lovely crust. The stir-frying goes fast once everything is prepped.