This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.
Ingredients
- beef tenderloin: 1 pound (cut into 1/2 inch strips)
- orange juice: 0.25 cup
- seasoned rice vinegar: 0.25 cup
- soy sauce: 2 Tbsp
- hot Chili paste (such as sambal oelek): 1 Tbsp
- brown sugar: 1 Tbsp (to taste)
- garlic: 2 clove (minced)
- water: 0.25 cup
- cornstarch: 1 tsp
- cooking spray:
- orange zest: 2 Tbsp (grated)
- bunch green onions, sliced - white parts and tops separated: 1 piece
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
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Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
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Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
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Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
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Stir in light parts of green onion and orange zest; cook for 30 seconds.
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Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
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Season with salt and black pepper to taste.
