Sometimes you just need to get dinner on the table in a hurry, or you just don’t have the energy to cook up a labor intensive meal. Even though I love to cook, there are times when I’m just not much in the mood to cook up an elaborate. It happens to all of us at some point.
That’s when this quick, easy to make, flavorful, healthy meal comes to the rescue. It comes together in just under 30 minutes and it’s lip smacking delicious!!! Plus you have bragging rights that you made it from scratch all by yourself. Pretty cool!!!
The trick with making a stir fry is to get all the ingredients ready so that when you turn on the heat you have everything ready to go. The cooking goes very fast and you don’t have time to slice and dice items once you have the heat going.
Start by cooking the rice. While the rice is cooking you will have plenty of time to get this stir fry cooked up. If you are a newbie to cooking and want to learn how easy it is to cook white rice, check out this post, How To Cook Rice. No special equipment needed, it’s easy to make it on the stove. Easy peasy!!!
Once the rice is going, You’ll have plenty of time to make this stir fry. Let’s start with the orange sauce. Wash the oranges and pat them dry with a towel.
Zest half of one orange.
Juice two oranges.
Ever cut into a dry orange? The trick to selecting juicy one’s at the market is to pick the ones that are the heaviest. They are the juiciest.
In a mixing bowl, combine the orange juice, orange zest, caster sugar, soy sauce, garlic, ginger, red pepper flakes, and rice vinegar. Set aside.
If you don’t have castor sugar on hand, use 1 teaspoon regular sugar instead.
In another small bowl, make the cornstarch slurry. Combine water with 1 tablespoon corn starch. Set aside.
Chop the onion and red bell pepper into 1/2 inch pieces. Set aside.
Slice green onions. Set aside.
Prepare Beef:
Slice sirloin steaks into ¼ inch thick slices.
Pat beef dry with a paper towel.
Season beef with salt and pepper and dredge in cornstarch to coat beef strips. Shake off any excess corn starch.
Stir Fry:
Heat about an inch of vegetable oil in a wok or large skillet over medium high heat.
When the oil is hot, cook beef strips until deep golden brown and crisp. Fry beef strips in small batches for the crispiest results.
Drain beef strips on a plate lined with paper towels.
Remove excess oil, leaving about 2 tablespoons in the wok.
Add the chopped onion and red bell pepper to the wok. Stir fry for about 1-2 minutes, just until crisp tender.
Add orange sauce to the wok and stir to coat and combine with the onions and peppers.
Add the cornstarch slurry to the wok. Continue to cook, stirring until sauce starts to thicken and turns glossy.
Return beef strips to the wok and stir to coat and combine. Cook for 1-2 minutes until everything is heated through.
Serve beef with sauce over cooked white rice and garnish with chopped green onions.
Are you a fan of Chinese food with a rich, sticky, slightly sweet sauce and just a hint of heat that coats crispy, tender bites of meat with crisp tender bites of veggies? Well this recipe checks ALL those boxes! Not only will it feed your craving but it’s super easy to make…it’s freaking delicious!
I found several versions of this recipe online but this one sounded perfect. A big shout out to Nicky and Chris at kitchensanctuary.com for the inspiration for this recipe. I tweaked it just a bit to suit my family’s tastes, but it’s an absolutely delectable recipe that will be making an appearance on my rotation on a regular basis! So easy and so good!!! Absolutely perfect for a quick and easy Asian inspired dinner!
Crispy Orange Beef
Equipment
- Wok
Ingredients
- 1 lb sirloin steak, sliced into ¼ inch thick strips
- vegetable oil, enough for frying
- salt & pepper, for seasoning
- 2 tbsp corn starch
- 2 large oranges
- 3 tbsp caster sugar
- 5 tbsp low sodium soy sauce
- 2 cloves garlic, minced
- 2 tsp ginger, grated
- 1 tbsp rice vinegar
- 1 tsp red pepper flakes
- 1 red bell pepper, chopped into ½ inch pieces
- 1 medium onion, chopped into ½ inch pieces
- 1 tbsp corn starch
- ⅓ cup water
- 2 stalks green onions, sliced
- cooked white rice
Instructions
Make Sauces:
- In a mixing bowl, combine orange juice, orange zest, caster sugar, soy sauce, garlic, ginger , red pepper flakes and rice vinegar. Set aside.
- In another small bowl, combine water with 1 tablespoon corn starch. Set aside.
Prepare Beef:
- Slice sirloin into ¼ inch thick slices.
- Pat dry with a paper towel.
- Season with salt and pepper and dredge in cornstarch to coat beef strips. Shake off any excess.
Stir Fry:
- Heat about an inch of vegetable oil in a wok or large skillet over medium high heat.
- When the oil is hot, cook beef strips until deep golden brown and crisp. Fry beef strips in small batches for the crispiest results.
- Drain beef strips on a plate lined with paper towels.
- Remove excess oil, leaving about 2 tablespoons in the wok.
- Add the chopped onion and red bell pepper to the wok. Stir fry for about 1-2 minutes, just until crisp tender.
- Add orange sauce to the wok and stir to coat and combine with the onions and peppers.
- Add the cornstarch slurry to the wok. Continue to cook, stirring until sauce starts to thicken and turns glossy.
- Return beef strips to the wok and stir to coat and combine. Cook for 1-2 minutes until everything is heated through.
- Serve beef with sauce over cooked white rice and garnish with chopped green onions.
Did You Make This?
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