Asian Orange Beef is It is a rather inexpensive recipe for fans of Asian food. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
1
Finely grate the peel from two oranges; set aside.
Ingredients you will need
Orange
2
Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges.
Ingredients you will need
Orange Zest
Orange
Juice
3
Cut onions to separate the white and green parts. Thinly slice white parts; cut green parts into 1-in. lengths for garnish.
Ingredients you will need
Onion
4
For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions; set aside.
Ingredients you will need
Orange Juice
Orange Zest
Corn Starch
Soy Sauce
Garlic
Ginger
Onion
Sauce
Sugar
Equipment you will use
Bowl
5
In a large nonstick skillet or wok coated with cooking spray, stir-fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Ingredients you will need
Cooking Spray
Sauce
Beef
Cooking Oil
Equipment you will use
Frying Pan
Wok
6
Serve with rice.
Ingredients you will need
Rice
7
Garnish with orange peel strips and remaining onions.
Riesling, Gewurztraminer, and Chenin Blanc are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling. It has 4.5 out of 5 stars and a bottle costs about 22 dollars.
Rheinberg is the steepest of the three GG sites, on weathered quartzite and dusty loam. Sweet apples and yellow fruits are paramount here, though the minerally terroir notes give a firm foundation. These are wines of true charm, not merely winning ways.
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