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Spicy Orange Beef


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  • 1 flank steak - (abt 1 1/2 lbs)
  • 2 large egg whites
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup cornstarch
  • 1/4 cup rice wine (or dry sherry)
  • 12 pieces dried orange peel (available at Asian markets)
  • 1 pound broccoli
  • 1 red bell pepper seeded
  • 1 green bell pepper seeded
  • 1 1/4 cups defatted low-sodium chicken broth
  • 5 tablespoons rice wine (or dry sherry)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon crushed red pepper flakes - (to 1/2) to taste
  • 1 tablespoon cornstarch dissolved in
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 3 scallions minced
  • 1 medium garlic clove minced
  • 2 teaspoons grated gingerroot
  • 2 tablespoons water
  • 1 can bamboo shoots - (8 oz) drained
  • 1 teaspoon Asian sesame oil
  • 6 cups cooked white rice
  • Chopped cilantro for garnish


Servings 4


Step 1

Freeze flank steak for easier slicing, until almost firm, 1 to 2 hours. Cut flank steak across grain into thin strips using a sharp slicing knife.

For the marinade, beat egg whites in a large bowl until frothy. Stir in soy sauce, cornstarch, and wine until smooth. Stir in orange peel; add sliced flank steak; mix well to coat. Marinate 10 minutes.

Lightly peel broccoli stalks; slice into 1/4-inch-thick slices. Separate florets into bite-sized pieces. Put broccoli into a large pot of boiling water; cook 2 minutes. Drain well.

Cut peppers into bite-sized pieces. Mix chicken broth, wine, sugar, and red pepper in a small bowl. Dissolve cornstarch in water in a separate small bowl.

Heat a well-seasoned wok or large skillet until hot. Add 1 tablespoon oil; heat to very hot. Add half of the scallions, garlic, and ginger; stir-fry 30 seconds. Add half of the drained steak and orange peel. Stir-fry over high heat until no longer pink, 2 to 3 minutes. Remove from wok with a slotted spoon. Repeat using 1 more tablespoon oil and the remaining scallions, garlic, ginger, and steak. Remove from wok.

Add peppers and 2 tablespoons water to the wok; cook, stirring over high heat until crisp-tender, about 2 minutes. Stir in broccoli and bamboo shoots; cook, stirring, 1 minute. Return beef to wok. Stir in broth mixture; heat to a simmer. Stir in dissolved cornstarch; cook, stirring, until thickened. Stir in sesame oil. Serve over rice; garnish with cilantro.

This recipe yields 4 servings.

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