Crispy Beef with Orange and Chilies
Cook a make-your-own take-out Asian beef and veggie meal with fresh ingredients of your choice. Serve with white or brown steamed rice.
- High-temperature frying oil
- 1 pound beef sirloin, no more than 1/2-inch thick, sliced into thin strips
- 1/4 cup cornstarch
- 1 seedless orange
- 1 1 1/2-inch piece of fresh ginger root, peeled and thinly sliced
- 4 cloves garlic, sliced
- 2 red Fresno chili peppers, thinly sliced
- 1 onion, quartered and thinly sliced
- 1 bundle broccolini, cut into florets and blanched
- 1/3 cup soy sauce, such as Tamari (dark soy sauce), sweetened with 2 tablespoons superfine sugar or about 5-6 tablespoons Kejap Manis (thick, sweetened soy sauce found in some larger markets and Asian markets)
- Juice of 1 lime
- Roasted peanuts, chopped
Heat a couple of inches of frying oil in a medium size pot or deep skillet. Toss the beef with the cornstarch and fry in the hot oil until crispy. Drain and pour off all but a couple of tablespoons oil from the pan.
Cut a few strips of rind off the orange and thinly slice.
Over high heat in the same pan, stir fry the orange rind, ginger, garlic, chili peppers, onions and broccoli florets until tender crisp, 3 minutes. Add the sugar and soy, or Kejap Manis, the juice of the orange and the lime juice, along with the reserved beef. Toss to combine, 1-2 minutes more. Serve over brown or white rice with peanuts on top.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit