Orange-Flavored Beef
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours, plus 30 minutes marinating
Yield
Serves 4
Ingredients
Marinade and Sauce
1 ½ pounds blade steaks, trimmed and cut in 1 ½-inch pieces¾ cup low-sodium chicken broth ¾ cup orange juice, plus 1 ½ teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by ½ inch wide) from 2 oranges6 tablespoons distilled white vinegar ¼ cup soy sauce ½ cup packed dark brown sugar (3 ½ ounces)3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)1 piece fresh ginger (about 1 inch), grated (1 tablespoon)¼ teaspoon cayenne pepper 1 tablespoon cornstarch, plus 2 teaspoons2 tablespoons water (cold)8 small whole dried red chiles (optional)Coating and Frying Medium
3 large egg whites 1 ½ cups cornstarch ¼ teaspoon cayenne pepper ½ teaspoon baking soda 3 cups peanut oilBefore You Begin
It is easiest to grate the orange zest and remove the strips of orange peel before juicing the oranges; use a sharp vegetable peeler to remove the strips. For extra spiciness, increase the cayenne to 1/2 teaspoon. The whole dried chiles are added for appearance, not flavor, and can be omitted. To fry the beef, use a Dutch oven or a straight-sided sauté pan (with at least 3-quart capacity); do not use a 12-inch skillet with sloped sides, as it will be too small to contain the oil once the beef is added. White rice and steamed broccoli make good accompaniments.
Instructions
- Place beef in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with beef; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
- Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
- Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain beef in colander or large mesh strainer; thoroughly pat beef dry with paper towels. Place half of beef pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged beef pieces on wire rack set over baking sheet; repeat with remaining beef.
- Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of beef in oil one piece at a time; fry until golden brown, about 3 minutes, turning each piece with tongs halfway through cooking. Transfer beef to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining beef.
- Reheat sauce over medium heat until simmering, about 2 minutes. Add beef and gently toss until evenly coated and heated through. Serve immediately.
for the marinade and sauce
for the coating
to fry the beef
to serve
Time
1¼ hours, plus 30 minutes marinatingYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For our version of orange-flavored beef, we marinated the meat in a mixture of soy sauce, garlic, ginger, sugar, vinegar, fresh orange juice, and chicken broth, reserving some marinade to become the base for the final sauce. We created a tender-crisp coating for our orange beef by dunking the marinated beef first in egg white, then cornstarch. The egg white created a thin sheath of protein beneath the cornstarch that kept the beef dry, helping it achieve consistent, perfect browning.
3 Comments