Just when we thought we were done with wintery weather, snow once again appears in our local forecast! But that may have just been an attempt by the news programs to keep our attention, as online forecasts are calling for rain over the frozen stuff. Thankfully. Either way, it’s a good night for a meal like this.
Don’t let the “Total Time Required” information discourage the making of this dish. There’s some chopping prep work involved, but most of the time requirement is for the beef to marinate, so some planning is required to have the meat thawed and sliced early enough to allow for the full marinating time.
The orange flavor comes from both the juice and zest of a few oranges. The juice is added to the marinade and the zest is added in with the pepper and scallions while cooking the beef to give a solid boost of flavor throughout the dish. We like a bit of spiciness in our food, but it’s fine to cut back the sambal oelek by 1/3 to 1/2 to retain the flavor of the chili paste without as much heat. We prefer to serve the orange beef over cooked rice in the Chinese style, but it also goes well with rice noodles for more of an Asian flair.
Spicy Orange Beef
Spicy Orange Beef (adapted from allrecipes.com) Total Time: 2 -3 hours, Prep Time: 20 minutes, Cook Time: 5 minutes, Marinate Time: 1 – 2 hours, Servings: 4
Ingredients:
- 1 pound beef tenderloin, cut into 1/2-inch strips
- 1/4 cup orange juice
- 1/4 cup seasoned rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hot chile paste (sambal oelek)
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons grated orange zest
- 1 bunch green onions, sliced – white and green parts separated
- 1 orange or red bell pepper, seeded & sliced into 1/4-inch strips
- salt and freshly ground black pepper to taste
- cooked rice or rice noodles for serving
Directions:
Whisk together the orange juice, rice vinegar, soy sauce, chili paste, brown sugar, and garlic in a large bowl.
Whisk together the marinade ingredients.
Add the beef to the bowl. Cover and refrigerate it for 1 to 2 hours.
Add the beef to the marinade.
Strain the beef in a colander set over a large bowl, allowing the beef to drain thoroughly, about 5 minutes. Reserve the marinade.
Stir 1/4 cup water and the cornstarch into the bowl of marinade. Whisk it together until the cornstarch is dissolved, then set the marinade aside.
Whisk the cornstarch into the reserved marinade.
Spray a large skillet with cooking spray and place it over high heat. Cook the beef for 1 minute without stirring, then cook and stir for an additional minute.
Cook the beef.
Stir in the bell pepper, light parts of the green along with the orange zest, cooking for 30 seconds.
Add the pepper, light parts of the green onion, and the orange zest to the beef.
Stir in the marinade and green onion tops.
Time for the green parts of the scallion and the marinade!
Cook and stir until the beef is no longer pink inside and the sauce is reduced and thick, about 2 to 3 minutes.
Cook until the marinade reduces.
Season with salt and black pepper to taste.
Season to taste.
Serve over cooked rice or rice noodles.
Serving time!
Happy Tuesday! ~Linda
Spicy Orange Beef (adapted from allrecipes.com) Total Time: 2 -3 hours, Prep Time: 20 minutes, Cook Time: 5 minutes, Marinate Time: 1 – 2 hours, Servings: 4
Ingredients:
- 1 pound beef tenderloin, cut into 1/2-inch strips
- 1/4 cup orange juice
- 1/4 cup seasoned rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hot chile paste (sambal oelek)
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons grated orange zest
- 1 bunch green onions, sliced – white and green parts separated
- 1 orange or red bell pepper, seeded & sliced into 1/4-inch strips
- salt and freshly ground black pepper to taste
- cooked rice or rice noodles for serving
Directions:
Whisk together the orange juice, rice vinegar, soy sauce, chili paste, brown sugar, and garlic in a large bowl. Add the beef to the bowl. Cover and refrigerate it for 1 to 2 hours.
Strain the beef in a colander set over a large bowl, allowing the beef to drain thoroughly, about 5 minutes. Reserve the marinade.
Stir 1/4 cup water and the cornstarch into the bowl of marinade. Whisk it together until the cornstarch is dissolved, then set the marinade aside.
Spray a large skillet with cooking spray and place it over high heat. Cook the beef for 1 minute without stirring, then cook and stir for an additional minute.
Stir in the bell pepper, light parts of the green along with the orange zest, cooking for 30 seconds.
Stir in the marinade and green onion tops. Cook and stir until the beef is no longer pink inside and the sauce is reduced and thick, about 2 to 3 minutes.
Season with salt and black pepper to taste and serve over cooked rice or rice noodles.