A gourmet recipe for crispy beef topped with orange sauce that brings a little sunshine to your plate!
We’re already familiar with the famous orange chicken, which, it has to be said, has a strong following among sweet-and-sour connoisseurs. Orange-flavored beef, with its sauce enriched with soy sauce and orange juice among other ingredients, also occupies an exceptional place in Chinese cuisine.
What is orange crispy beef?
The name says it all: orange beef is a tasty dish of tender, crispy strips of beef, drizzled with a sweet yet slightly spicy orange sauce. This recipe is all about spices.
Traditionally, the dish is accompanied by a few sautéed vegetables, and this is precisely what brings a whole new dimension to the dish. Beef à l’orange plays on different textures and flavors, from crunchy to tender, from sweet to spicy, not forgetting the fresh notes of green onions. In short, even though it’s complex, orange beef is a sure bet for the table.
Where does the recipe for orange beef come from?
The origin of orange-beef is not precisely defined. It is said to have originated in Hunan province, a mountainous region of southern China, particularly renowned for its bold, spicy cuisine.
Beef à l’orange is perfect proof of this, with its sweet-salty-tart, slightly piquant blend. And let’s face it, that makes it irresistible.
Well, those were the traditional origins. In reality, the dish has been popularized mainly in Chinese-American and Canadian cuisine, where it is often found in all-you-can-eat buffets. Just like Chinese spare ribs, soo guy chicken or Chinese macaroni.
Tips for making orange crispy beef
Fry in batches, otherwise they won’t crisp up well. Or worse, the breadcrumbs will fall off and you’ll end up with soles of breadcrumbs.
You absolutely must use orange juice with no added sugar, otherwise it will be far too sweet. That way, you can control the quantity precisely.
Main ingredients for orange crispy beef
Beef: for this recipe, we use beef ribeyes. Generally bavette or sirloin, because they are more tender and juicy when cooked. Tenderize even more with the bicarbonate method.
Orange: you can’t sub this. From zest to juice, it’s the sauce-infused orange that brings that bright, fresh, slightly tangy sweetness to the dish.
Light and dark soy sauce: The two sauces, put together, balance each other and give depth, but above all, richness to the sauce.
Ginger: It’s found in many recipes, like ginger chicken or ginger beef. And for good reason. It’s an extra layer of flavor that, on the one hand, brings a touch of the Orient, and on the other, a note of complexity that really hits the spot.
Sichuan fermented bean paste: the strong flavor of the dish! Not to be confused with the paste made from fermented black beans, which is used to spice up many Chinese dishes, whether in paste or sauce form. The latter, called DOU BAN JIANG, is used exclusively in Szechuan cuisine. Replace with sambal oelek if necessary.
Hoisin sauce: this flavors the dish with its sweet, tangy, umami-rich aromas.
Shaoxing wine: essential for authentic flavour, can be replaced by dry sherry.
Rice vinegar: adds a special touch of acidity
Crispy Orange Beef – Take out style
Matériel
Ingredients
- 650 grams beef ribeye or quick-cooking cut
- 7 green onions
- 4 cloves garlic
- 1 orange
- 1 egg only white is used
- 1 piece of ginger 1cm
- 500 ml neutral oil for frying
- 1 teaspoon bicarbonate
- 80 grams cornstarch
Sauce
- 3 tablespoons orange juice unsweetened
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons shaoxing wine
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon of hoisin sauce
- 1 tablespoon fermented Sichuan bean paste Dou Ban Jiang, replace with sambal oelek
Procédé
- Slice the beef into 5-7 cm-wide strips, following the direction of the grain, then, cutting against the grain, cut into thin slices about 6 mm thick.650 grams beef
- Coat with baking soda and refrigerate for half an hour.1 teaspoon bicarbonate
- Using a zester knife (or similar tool), remove the zest from the orange, cut into 2.5 cm pieces and set aside.1 orange
- Slice the garlic, finely chop the white parts of the green onions (save the green parts for later), and finely chop (or even grate) the ginger, then set aside.7 green onions, 4 cloves garlic, 1 piece of ginger
- In a bowl, combine sauce ingredients.3 tablespoons orange juice, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 3 tablespoons shaoxing wine, 3 tablespoons rice vinegar, 3 tablespoons brown sugar, 1 tablespoon of hoisin sauce, 1 tablespoon fermented Sichuan bean paste
- In a medium saucepan or skillet over medium heat, add a little oil, then add the ginger, garlic and spring onions. Sauté until softened.7 green onions, 4 cloves garlic, 1 piece of ginger
- Add the sauce mixture and bring to the boil before returning to a low heat and simmering for 5 min . If this takes too long, or if you’re worried about excessive reduction, you can turn off the heat directly.
- When the 30 minutes are up for the beef, add the egg white, stir by hand, then add the cornstarch and stir again by hand. Let the beef rest for a further 10 minutes.1 egg, 80 grams cornstarch
- Heat the frying oil in a wok or deep fryer to 190 degrees Celsius. Working in 3-4 batches, shake off excess cornstarch from the beef (a fine sieve works well for this), and fry the beef for about 3-4 minutes until crisp and cooked through.500 ml neutral oil
- Transfer the cooked beef to a paper-towel-lined baking sheet and sprinkle immediately with salt as it comes out of the oil.
- Once the beef is cooked, drain the oil well, return some of it to the wok and heat over medium-high heat.
- Add the orange zest to the oil and sauté for just under a minute (when it starts to brown but not yet burn).
- Then add the sauce, which will immediately come to a boil. Allow to boil for about 30 seconds.
- Stir in beef. Cook a few seconds longer, then remove from heat.
- Garnish with finely chopped green onions
