This beef recipe caught my attention because of its simple ingredients and how easy it is to prepare and make. With the exception of the flank steak, I have all the ingredients in my fridge and pantry. With proper slicing and cooking, flank steak is a meat that my family loves to eat. It is lean and will cook in a matter of minutes. In this recipe, the flank steak pieces were browned first and then toss with an orange/ chili-garlic mixture. The steak was tender and had great flavors. My husband loves it so much; I already made it twice last week. And upon request, I added more grated ginger to the sauce. Simply delicious!
Cooking Tips for Perfect Orange Beef
To achieve that tender, flavorful beef, make sure to slice the flank steak against the grain. This means cutting perpendicular to the direction the muscle fibers run. It really helps to break down the fibers, resulting in a more tender bite. Another tip is to marinate the beef for at least 30 minutes before cooking. A quick marinade in soy sauce and a bit of cornstarch can add extra flavor and help with tenderness. When cooking, don’t overcrowd the pan. If the pieces are too close together, they will steam rather than brown. Cooking in batches can make a big difference in achieving that nice sear. Keep an eye on the heat too; a high temperature will help create a delicious crust while keeping the inside juicy. Finally, let the beef rest for a few minutes after cooking before serving. This helps redistribute the juices, making every bite more flavorful.
Serving Suggestions and Pairings
This orange beef dish pairs wonderfully with a variety of sides that complement its rich flavors. Steamed jasmine rice is a classic choice, soaking up the delicious sauce. For a healthier option, consider serving it with cauliflower rice or quinoa. Both provide a nice texture and absorb the sauce well. If you want to add some color and crunch, stir-fried vegetables like bell peppers, broccoli, or snap peas can make a great addition. They not only enhance the meal visually but also add some nutritional value. For a refreshing touch, a simple cucumber salad dressed with rice vinegar can provide a nice contrast to the hearty beef. If you’re feeling adventurous, consider serving it in lettuce wraps for a fun twist. Just spoon the beef mixture onto a leaf of butter lettuce, add some fresh herbs like cilantro or mint, and you have a light, flavorful bite. These options can elevate your meal, making it even more enjoyable.
Frequently Asked Questions
What can I use instead of flank steak?
If you can’t find flank steak, sirloin or skirt steak are good alternatives. They both have similar textures and will work well with the marinade.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat gently in a pan to avoid overcooking the beef.
Can I make this recipe ahead of time?
You can marinate the beef a day in advance to let those flavors really soak in. Just remember to cook it fresh right before serving for the best texture.
What should I serve with orange beef?
This dish goes great with steamed rice or fried rice to soak up all that delicious sauce. You can also add some stir-fried veggies for a nice balance.
What are common mistakes to avoid?
A common mistake is overcrowding the pan when cooking the beef, which can lead to steaming instead of browning. Also, slicing against the grain is key for tender bites, so make sure to pay attention to that.
Easy Chinese Orange Beef
Ingredients
- 1 1 ½ lb flank steak, trimmed
- 2 tsp grated orange zest
- ½ cup orange juice
- ¼ cup packed brown sugar
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp Asian chili-garlic sauce
- 2 tsp grated fresh ginger
- 2 tsp cornstarch
- 4 tsp vegetable oil
- 2 green onions sliced thinly
Instructions
- Slice flank steak lengthwise with grain into 2-inch pieces, and then cut each strip crosswise against grain into thin slices. Pat dry beef pieces with paper towels. Set aside.
- Whisk orange zest and juice, sugar, vinegar, soy sauce, chili-garlic sauce, ginger, and cornstarch together in a bowl. Set aside.
- Heat 2 tsp oil in 12-inch non-stick skillet over medium-high heat. Cook half of steak until browned, about 1 minute per side. Transfer to bowl and repeat with remaining 2 tsp oil and remaining steak.
- Add orange mixture in now empty skillet. Cook over medium heat, scraping up any browned bits, until thickened, 2 to 3 minutes. Add steak, along with accumulated juices, to skillet and toss to coat. Sprinkle with green onions.
- Serve and enjoy!
Notes
Nutrition
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