Orange Beef
Orange Beef
Ingredients
For the Beef
- 1 1/2 pounds skirt steak, tenderized and sliced against the grain into thin strips
- salt, as needed
- black pepper, freshly ground, as needed
- 2 tablespoons avocado oil
For the Aromatics and Orange Components
- 6 garlic cloves, minced
- 3 bird's eye chilies, split lengthwise
- 4 green onions, chopped, white and light green parts separated from dark green parts
- 2 oranges, zested in large pieces
- 1 1/2 cups fresh orange juice, strained, from 2 oranges
For the Sauce
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/3 cup orange marmalade
- 2 tablespoons cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
Prepare the skirt steak: Using a needle tenderizer, velvet the skirt steak. Slice the steak with the grain, then cut into thin strips against the grain. Spread the sliced beef on paper towels and thoroughly pat dry.
⏱️ 10 min
- 2
Prepare the aromatics and orange components: Mince the garlic cloves. Split the bird's eye chilies lengthwise. Chop the green onions, separating the white and light green parts from the dark green parts. Zest the oranges in large pieces, then juice the same oranges to yield 1 1/2 cups of fresh orange juice, straining it to remove pulp.
⏱️ 10 min
- 3
Season the beef: Lightly season the dried beef strips with salt and freshly ground black pepper.
⏱️ 1 min
- 4
Cook the beef: Heat the avocado oil in a large skillet or wok over medium-high heat (approximately 375°F). Add the seasoned beef in batches, ensuring not to overcrowd the pan, which would steam the beef instead of searing it. Sear each batch for 1 minute without touching, then stir-fry for 30 seconds until browned. Remove the cooked beef from the pan and set aside.
⏱️ 5 min•🌡️ 375
- 5
Start the sauce: In the same pan, add the minced garlic, split bird's eye chilies, and the white and light green parts of the green onions. Sauté for about 30 seconds until fragrant.
⏱️ 1 min•🌡️ 375
- 6
Simmer the sauce: Pour in the soy sauce, mirin, strained fresh orange juice, and add the orange zest and orange marmalade. Bring the mixture to a boil, then reduce the heat slightly and let it simmer and reduce for 5 to 6 minutes, allowing the flavors to meld and the sauce to slightly concentrate.
⏱️ 6 min
- 7
Thicken the sauce: In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the cornstarch slurry into the simmering sauce. Cook for about 1 minute, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min
- 8
Combine and serve: Turn off the heat. Return the cooked beef to the pan with the thickened sauce. Toss gently to ensure all the beef strips are thoroughly coated. Plate the Orange Beef and garnish generously with the reserved dark green parts of the chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Beef
Ingredients
For the Beef
- 1 1/2 pounds skirt steak, tenderized and sliced against the grain into thin strips
- salt, as needed
- black pepper, freshly ground, as needed
- 2 tablespoons avocado oil
For the Aromatics and Orange Components
- 6 garlic cloves, minced
- 3 bird's eye chilies, split lengthwise
- 4 green onions, chopped, white and light green parts separated from dark green parts
- 2 oranges, zested in large pieces
- 1 1/2 cups fresh orange juice, strained, from 2 oranges
For the Sauce
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/3 cup orange marmalade
- 2 tablespoons cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
Prepare the skirt steak: Using a needle tenderizer, velvet the skirt steak. Slice the steak with the grain, then cut into thin strips against the grain. Spread the sliced beef on paper towels and thoroughly pat dry.
⏱️ 10 min - 2
Prepare the aromatics and orange components: Mince the garlic cloves. Split the bird's eye chilies lengthwise. Chop the green onions, separating the white and light green parts from the dark green parts. Zest the oranges in large pieces, then juice the same oranges to yield 1 1/2 cups of fresh orange juice, straining it to remove pulp.
⏱️ 10 min - 3
Season the beef: Lightly season the dried beef strips with salt and freshly ground black pepper.
⏱️ 1 min - 4
Cook the beef: Heat the avocado oil in a large skillet or wok over medium-high heat (approximately 375°F). Add the seasoned beef in batches, ensuring not to overcrowd the pan, which would steam the beef instead of searing it. Sear each batch for 1 minute without touching, then stir-fry for 30 seconds until browned. Remove the cooked beef from the pan and set aside.
⏱️ 5 min•🌡️ 375 - 5
Start the sauce: In the same pan, add the minced garlic, split bird's eye chilies, and the white and light green parts of the green onions. Sauté for about 30 seconds until fragrant.
⏱️ 1 min•🌡️ 375 - 6
Simmer the sauce: Pour in the soy sauce, mirin, strained fresh orange juice, and add the orange zest and orange marmalade. Bring the mixture to a boil, then reduce the heat slightly and let it simmer and reduce for 5 to 6 minutes, allowing the flavors to meld and the sauce to slightly concentrate.
⏱️ 6 min - 7
Thicken the sauce: In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the cornstarch slurry into the simmering sauce. Cook for about 1 minute, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min - 8
Combine and serve: Turn off the heat. Return the cooked beef to the pan with the thickened sauce. Toss gently to ensure all the beef strips are thoroughly coated. Plate the Orange Beef and garnish generously with the reserved dark green parts of the chopped green onions.
⏱️ 2 min