I'm a huge fan of Chinese food but with Baby Girl's nut allergy it isn't something we can indulge in often. That's where make-at-home versions of our favorite dishes come into play. While I've never ordered Orange Beef Stir-Fry at a restaurant, Amy's picture was so drool-inducing I couldn't wait to make it.
The flavors in this dish were so bright - the powerful citrus punch, the salty soy sauce and the heat from the chile garlic sauce all came together beautifully. It took all my will power not to eat two servings at dinner that night. And Baby Girl positively loved this, making all kinds of yummy noises and asking for more beef.
The next day I took my leftovers and served it over angel hair pasta, which is my new favorite way of eating Chinese food leftovers.
The best part about this dish is once you get everything prepped (and there really isn't much to prep) the whole dish takes less than 10 minutes to cook. The rice takes longer than that. Such a quick and easy weeknight meal.
Chinese Orange Beef
As seen on Very Culinary, adapted from America’s Test Kitchen
Zest from a small orange
1/2 cup orange juice
1/4 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce (low-sodium or gluten free)
2 teaspoons chili garlic sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
2 teaspoons vegetable oil
1 pound fresh green beans, ends cut, trimmed into 2-inch pieces
1 1/2 pounds sirloin, sliced thinly then into 2-inch wide pieces
2 scallions, chopped
In a medium bowl, whisk together the orange zest, orange juice, brown sugar, vinegar, soy sauce, chili garlic sauce, ginger and cornstarch.
In a large nonstick skillet, heat the oil over medium-high heat. Add the green beans and stir for about 4-5 minutes until crisp-tender and brown in some spots. With a slotted spoon, transfer them to a large bowl. Pat the sirloin dry with paper towels; add to the pan, spreading the pieces out in an even layer. Cook, without stirring, for 1 minute. Toss and transfer to the bowl with the green beans.
Whisk the orange juice mixture then add it to the pan. Cook, scraping up any brown bits, until thickened, about 2 minutes. Add sirloin and green beans back to the pan, along with any accumulated juices. Add the scallions; toss to coat.
Serve over rice or pasta.
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