Pekings Orange Peel Beef to Go
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12/sixteen/2007
This recipe is delicious... in my stance, about as close every bit it gets to "accurate" Chinese have-out. Beef didn't come out equally crispy as I might have liked, but I wasn't able to slice it "paper sparse" either. Nonetheless, it was extremely tender and flavorful. I did brand ane little add-on in calculation a "glug" of Riesling to the sauce mixture. Next fourth dimension I make this, I recall I'll double the sauce function of the recipe (except for the OJ concentrate... it'due south orangey enough) so as to have more to put over the rice. Served with broccoli likewise. Sky on a plate, Diane... keep your recipe's coming!
12/21/2007
I call back it may have been better for me to stir-fry the beef past itself in the peanut oil for a few minutes, so follow with the fresh ginger, garlic, & orangish peel, every bit the wonderful flavors of these were lost in the high heat, even for the brusk time they were sauteed. They ended upward sticking to the bottom of my not-stick wok, so those ingredients crisped up, but the beef didn't. Made this with broccoli, and served with steamed rice. Thank you for sharing your recipe, Dianemwj.
10/06/2009
I fabricated this for dinner this night. Information technology'due south pretty darn adept. I did change up the way it all goes together based on what some others had said. I deep fried the beef separately from the sauce. Mix all the ingredients for the sauce with the exception of the garlic, ginger, orange peel and oil. After the beef is finished cooking heat the oil and saute the garlic and ginger for well-nigh one minute. Don't permit the garlic fire. So add the orange peel and the other ingredients. Stir until it'due south thick and then pour over the meat and mix to coat.
09/29/2009
This recipe is AWESOME. I used information technology for craven, over rice noodles, and the taste was better than a restaurant. I used fresh oranges, three/four teaspoon ginger powder, and seasoned the chicken with salt, pepper, garlic, and onion powder before cooking, and followed the rest of the recipe. AND I didn't fifty-fifty marinate. The flavors came together wonderfully. Tin't wait to make it again!
12/xviii/2007
Delicious! I doubled the sauce since married man likes lots of sauce. I like my beef super crispy, and so instead of cooking the beef in a pan, after marinating it I rolled it in cornstarch and deep fried it. I used powdered ginger and garlic instead of fresh, and I just put it forth with my orange zest in the sauce mixture, and so cooked my sauce mixture until thickened. I added cooked frozen broccoli to the sauce(if you add together it still frozen information technology could water downwardly the sauce), and and so finally added the deep fried beef and stirred everything to coat with sauce. Scrumptious! Thank you lot, Diane! I always love to go skilful new Asian recipes.
09/17/2008
Good flavors. I fried my beef in the deep fryer to get it well-baked (I tripled the recipe and wasn't into doing lots of batches of it) and made the sauce in the wok. The sauce is pretty sweet and strong, so y'all may want to dilute it with some regular orange juice similar I did. Thanks for the recipe!
xi/06/2012
I really enjoyed this recipe. I doubled the sauce, b/c I had a flake more meat than the recipe called for. Plus, I decided to add together some veggies (a head of broccoli, a red bell pepper, and a modest ruby-red onion). I didn't accept whatsoever frozen juice concentrate, and then I juiced two lemons and 3 mandarin oranges, mixed them with ii tbsp. sugar, and cooked information technology down till it reduced by half. I also didn't have whatever rice vinegar, so I used white. The meat was tender and the sauce was tangy. I only wish the meat was crisper on the exterior, merely the cornstarch it was marinated in started making the meat a scrap liquidy, even before I added the orange sauce. It was not bad overall, and I look forward to leftovers tomorrow! :)
01/22/2010
This is really good and so easy! I, besides, cooked the beefiness first then added the garlic, ginger and orange zest. Used 2/iii C prepared orangish juice. Will add light-green onions next time and maybe water chestnuts. Topped with a bit of minced parsley and served with rice. Thanks for a great recipe!
08/02/2009
Very nice dish, fabricated exactly every bit the recipe stated. Meat was marinated all day and cooked upwardly very apace and was tender. Will surely make again.
10/10/2008
Great recipe Diane! I don't eat beef just I practise sense of taste and we all idea it was wonderful. Followed your directions exactly with no changes simply next time I may endeavor it with craven so this gal tin enjoy it as well. Thank you!!
06/02/2009
I very rarely make things twice, simply I am making this once again. I followed this exactly and it turned out smashing. Served it with chocolate-brown rice and steamed broccoli. Hubby approved too.
x/19/2008
Flavour was delicious and when kids like it,even improve. I should have followed the previous suggestion to fry the beef a flake before throwing in the garlic,orange skin, and ginger because it did become kind of crispy earlier the beef did. Adjacent fourth dimension will add together veges. Family unit says this recipe a keeper.
04/18/2008
Wonderful! I doubled the sauce and skipped the pepper flakes, even so. Instead I used a 'Cuban Death Bed'. This is an alcoholic shot where you de-seed a habenero pepper and soak grand marnier in it for about 5 minutes. I used two. This made the spice polish and uniform, and diluted enough not to make the dish unpleasantly hot. I mixed this with the batch of sauce poured in at the end.
02/08/2011
Absolutely delicious!!! This was past FAR the best short-time meal I have ever fabricated! I created the marinade before my sports practice and stuck it in the fridge. I arrived home at 8:xv and had this with steamed broccoli on the plate at eight:35! For three people! Ane of the all-time oriental dishes on here
01/10/2010
Tastes like authentic Chinese. That existence said, when my husband prepared it, he used 2 lb of beefiness, and doubled everything else - with the exception of the blood-red pepper flakes, which he quadrupled. He also deep fried the beef to go far crispy, since we practise not take a wok. The sauce made a overnice glaze, which permit the brown rice nosotros served it with, stick to it nicely. It was on the higher terminate of my hotness tolerance for me, but my hubby could take it spicier - and so a prissy average for the spice level. If you would like to serve any broccoli, or other veggies with it, I would recommend doing either 4x or 6x the amount of sauce in the recipe, and cut back a chip on the cornstarch. With the actress pepper, the flavors of the orange, ginger, garlic and sesame really came through. Some other variation nosotros will effort is frying the beef and serving the sauce as a dipping side.
03/17/2016
Concur with Dianemwj (aka LadyJayPee),,, Fry the beef in batches first to get a good browning...set aside. Steam the broccoli...clean the pan so in a Tbsp of hot (shimmering) oil render the broccoli to the fry pan and lightly (3-four minutes) fry with the garlic...return the beef to the pan heat through...and so add the frozen OJ concentrate...do not use regular OJ...information technology'll turn to "liquidy" and the beef will loose its crispiness and broccoli will loose its intense green colour... Just prior to serving, I added a half cup of cashews... Thanks for the recipe....information technology's a keeper!
03/31/2009
My husband & I loved this recipe and he is a "meat & potatoes" man. I did fry the beef get-go by itself and it did work out very well. I put in a little too much red pepper then I added some carrots to blot some of the heat. It has a very "take out" flavor. Give it a attempt!
07/31/2009
This wasn't also bad. Might try information technology once more with some revisions...........
04/30/2010
I took the other reviews into business relationship when making this and did double the corporeality of the sauce...smashing suggestion. My family unit likes things very spicy, so I recollect the next fourth dimension I make it I will double the amount of red pepper flakes.
x/11/2015
Finally, I tin can make Chinese food similar take-out! I've always wondered how they got the texture of the meat to tender and at present I know. Baking soda makes all the divergence.
07/29/2008
I keep trying to make dishes with orange peel in it and my family keeps telling me not to. Approximate we simply don't like it.
10/08/2016
I agree with the other reviewers, stir frying the beef before adding the other ingredients was meliorate, and we doubled the sauce. A tasty dish!
02/05/2012
I tripled the recipe and made this for my later church Sunday dinner crowd. Anybody really liked it. I served it with fried rice and egg rolls.
05/04/2008
Excellent dish!! The recipe was very easy to follow, and information technology was delicious. We added broccoli and served over basmati rice. We might throw in some carrots and some ruddy bong pepper to add some additional color and texture, but it is a GREAT dish!!
01/08/2013
Nosotros loved it! I would definately marinate for 2.5 to 3 hours. I just fabricated this once more and did marinate for ii hours and wow! So yummy! I recomend doubling the recipe.
02/14/2015
But made this for Valentine'southward Day and my husband loved it! Thank you very much for the recipe Dianemw.
06/06/2016
This is the perfect orangish beef recipe because it has a strong orange flavor without beingness cloyingly sweet. I added a large head of broccoli, so I doubled the sauce recipe. I also added three tbl of orangish marmalade since I didn't have oj concentrate. I still included the juice of the orange I zested. I stir fried the broccoli in a carve up wok, while stir frying the beef to save time.
10/10/2016
My family unit loved this i! I doubled the "sauce" recipe part. Maybe next time will non double the OJ concentrate as information technology was slightly as well much but delicious. Will make this again. Once everything is prepped, its very easy and quick!
03/05/2021
I didn't treat this at all
04/19/2013
very good!
06/25/2015
This recipe is INCREDIBLY GOOD...and easy...I don't ordinarily eat leftovers ..only I did on this!!
12/01/2017
The beef came out actually tender and it had a adept season. It's very simple to make one time yous gather and combine all your ingredients. I added broccoli to stretch the mean a little further.
09/05/2015
This did not accept the deep flavors I was hoping for. I'll try information technology again merely add together more Orange concentrate and way more blood-red pepper.
x/05/2013
I've fabricated this several times. This time, I doubled the amount of sauce and added some steamed broccoli, which made information technology a complete meal. Planning to endeavor the sauce on chicken next. Yum!
12/14/2013
The marinade needs some work. 1 tbsp of soy sauce is not enough to season 1.five lbs of beefiness. Next time would remember most increasing soy sauce, and maybe adding some chopped garlic and ginger to marinade as well. Remainder of recipe was pretty good. I deep fried the stips of beef and and so just tossed it lightly in the prepared sauce merely before serviing. With white rice and steamed broccoli, tasted just like Orangish Beef that you become at the local Chinese place. Will keep.
07/xi/2015
This was really good. The sauce was not overly sweet, as you sometimes find, and then I prefer this recipe.
Source: https://www.allrecipes.com/recipe/148647/orange-peel-beef/
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