Crispy Orange Beef

This is a delicious stir fry that pairs nicely with rice and broccoli. The sweet and tangy orange sauce compliments the beef nicely and the cooking method gives the beef a nice crusty texture.

That being said, I think when I make this again, I will not go to all the trouble to get the crispiness of the beef - I think I will just make a stir fry. It will go a lot faster, and that's what I love about stir fries - the speed!

I will show you how I made this using the traditional method and then you can decide how to do it for yourself and your family.

First, slice the beef thinly and lay it out on paper towel-lined baking sheets.



Put it in the refrigerator to dry out for at least 30 minutes and up to 4 hours. Now, lightly coat the beef in cornstarch



and then place on a drying rack.



Let this sit for about 1/2 hour - this resting time will help the cornstarch adhere to the beef and will help develop the crispy texture. For the sauce, combine the sugar, orange juice, salt, rice vinegar



garlic



and ginger.



Whisk well to combine and set aside. Now you're ready to fry the beef. Heat the oil in a large skillet over medium high heat until it pops. Place the beef in a pan in a single layer and cook for about 2 minutes on each side.



Be very careful when you turn the beef over; hot oil will splatter up and prick your skin and also ruin your shirt. (Hmmm....) You will probably need to fry the beef in two or more batches, adding more oil if necessary.

Remove the beef to a paper-towel lined plate. If there is standing oil left in the pan, remove it, but be careful to leave the nice browned beef bits in the pan. Add the sauce to the pan,



then scrape, scrape, scrape the bottom of the pan to loosen up all those crispy beef bits. The cornstarch that's stuck to the bottom of the pan will help thicken the sauce. Cook and stir this for several minutes until the sauce starts to thicken and look syrupy.

Then add the beef back to the pan,



and simmer just until the beef is heated through.



Serve over rice so you can soak up all that delicious sauce!

One year ago: Banana Sherbet
Two years ago: Peanut Butter Banana Cream Pie

Find more great ideas at It's A Keeper, Full Plate Thursday, Recipe Swap Thursday, Foodie Friday, Food on Fridays, Friday Food, Mouthwatering Monday, Mangia Monday, Make a Food "e" Friend Monday.

Crispy Orange Beef

1 1/2 pounds beef top sirloin, thinly sliced
1/4 cup white sugar
1/3 cup rice wine vinegar
1/3 cup orange juice
1 tsp. salt
2 Tbsp. soy sauce
1/4 cup cornstarch
2 Tbsp. grated fresh ginger or 1 tsp. dried ginger
1 1/2 Tbsp. minced garlic
oil for frying (about 1/2 cup)

Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for at least 30 minutes, up to 4 hours. Dip each beef piece in cornstarch and shake off excess to lightly coat each piece. Transfer the pieces to a drying rack and let sit for about 30 minutes.

In a small bowl or measuring cup, mix together the sugar, rice vinegar, orange juice, salt, soy sauce, ginger and garlic. Set aside.

Heat oil in a large skillet or wok over medium-high heat. Fry beef in the hot oil in small batches until crispy and golden brown, turning once; set aside. Drain all of the oil from the skillet.

Add the sauce mixture to the skillet, bring to a boil, and cook until thick and syrupy, about 5 minutes, constantly stirring and scraping the bottom of the skillet to release the crispy beef bits. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli. Makes 4-5 servings.