Food & Drink Magazine

Orange Beef for #SundaySupper

By Sue Lau @zzazzazza

Spicy Hunan Chinese stir-fry with tender beef, oranges and broccoli using the technique of velveting.
Orange beef

Orange Beef
By Sue Lau | Palatable Pastime

Orange beef has always been a favorite stir-fry for me. I first enjoyed it back when Bill and I were dating and we visited  many of the more interesting Chinese restaurants around St. Louis. I think  I may have first tried it at a restaurant near Chesterfield. After that I really set out making most of these recipes at home, since we lived on the Illinois side of the river near Parks College of St. Louis University. There weren’t really many places near there, except for Lee Lam who ran a place on Rte. 3 near Sauget. He really didn’t do much outside of Cantonese. But he was great at fried rice. It seems to me, as I recall, around that time, there was an explosion of “Chinese Express” type restaurants. But one place we found that we really enjoyed was Tom Hsu’s Hunan Cafe out on Hampton Avenue south of the zoo. I am  sure I had orange beef there as well, along with everything else on his menu.

In those years, stir-fries were drier in nature with a bit less sauce,  and also would come with something like broccoli. Today, many recipes like these will float in sauce and come from the restaurants with no veggies at all. I actually prefer my stir-fry with a bit less sauce so if you peek at the pic and it seems light, that’s why. If you want yours that way,  cut back on the sauce by half.

I also use copious amounts of red peppers, which add to the aesthetic appearance of the dish without adding too much heat if you can manage not to break them open. Seeds will heat up a dish enormously because of their proximity to the membranes, where most of the Scovilles in hot peppers are located. I’ve been known to eat quite a few of the peppers with my dish but I wouldn’t expect many to do so, so you can even leave some out if you like.

You might wonder about the part where the beef is coated in egg white with starch and salt. It’s a process called Velveting where coating it like that makes it incredibly tender and keeps it moist while frying, so the meat will not be tough. I don’t see a lot written about that, although I sometimes see the technique in recipes here and there. They don’t mention what it is or why, but there it is. I read about it years ago. And if you see a recipe that uses “Velvet” in it’s title, that’s probably what it means, like Velvet Chicken (but not Velvet Freeze Ice Cream. 😉 )

The cornstarch  coating over the velvet coating makes a really thin crispy coating during the fry that is much lighter than other types of breading.

The  orange is easy to process the peel if you lay it flat and cut away the pith with a knife. You can get nice zesters which will do pretty much the same thing, but I was never lucky enough to have that years ago. So that is orange peel 101 if you don’t have that. Be careful  of the fumes from the oil when you cook the zest and peppers. They are both full of very fragrant oils, and the pepper ones can be  potent, so keep the exhaust fan on.

I serve my beef with steamed rice, but you might want something different- I don’t know. Putting some in Boston lettuce leaves sounds nice too. Or maybe a Chinese beef wrap in a tortilla or Mandarin pancake. You choose. I still enjoy rice.

Orange beef

Today Sunday Supper is doing their Citrus Recipes thing. Ellen Folkman of Family Around the Table came up with the idea- since she is lucky enough to live in Florida and has citrus growing and ripe.  I recall when Bill   and I were moving to Florida years ago, my imagination thought I would have citrus trees out the wazoo. But being near the beach,  and on Air Force property, our yard didn’t even have a tree. Well,  I did have a holly tree growing funny which I cut down. It refused to die and sprang up again and again like a weed. Eventually a hurricane took it out, but that was long after we departed for Ohio. The hurricane took everything, including the house. Now only memories remain. But my memories of Florida citrus still  remain, especially visiting the groves. They make me smile.

Orange beef

Orange Beef

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print

Orange beef

Ingredients:

  • 3 egg whites
  • 1 tablespoon shaoxing rice wine
  • pinch salt
  • 1-1/2 pounds beef top sirloin steak, thinly sliced
  • 1/2 cup potato starch or corn starch (coating)
  • 2 cups peanut oil (frying)
  • 1 orange
  • 1/3 cup dry red chilies
  • 8 ounces broccoli florets, steamed
  • steamed rice (optional)
  • Sauce:
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • 2 tablespoons rice vinegar (not seasoned)
  • 2 tablespoons shaoxing rice wine
  • 1/3 cup brown sugar
  • 2 teaspoons grated ginger
  • 1 tablespoon ketchup
  • 1 tablespoon starch (potato or corn)

Method:

  1. Whisk together the egg whites, rice wine and pinch of salt and toss with beef slices.
  2. Peel the orange, trimming away as much of the white pith as possible, then thinly slice remaining zesty parts.
  3. Steam broccoli and set aside. Also steam your rice if using.
  4. Whisk together sauce ingredients and set aside.
  5. Drain off excess egg white if there is any and coat pieces in potato starch shaking off excess.
  6. Heat the oil in a skillet or wok moderately hot and fry pieces of beef until brown and crisp; drain.
  7. Drain off all extra oil and have just one tablespoon left in the wok.
  8. Heat the oil again until moderately hot and fry orange pieces and peppers until fragrant (keep your area ventilated with an  exhaust fan).
  9. Add the sauce to the pan and as it thickens a little bit add the fried beef pieces and broccoli, tossing stir-fry until it is coated and hot.
  10. Serve with rice.

From the kitchen of palatablepastime.com


Orange beef

Sunday Supper Citrus Recipes That Will Make You Smile

Appetizers

Breakfasts

Main Dishes

Sides

Desserts

Beverages

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Advertisements

You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Tulip Stairs

    Tulip Stairs

    The first geometric, self-supporting spiral staircase in Britain is in the Queen's House, Greenwich. It is 'geometric' because each step supports the stair... Read more

    The 24 June 2017 by   Carolineld
    CULTURE, DESTINATIONS, HISTORY
  • Playing Under the Sea at Palau by Jennifer Avventura

    Playing Under Palau Jennifer Avventura

    Last year, I was given a super-duper under water camera, and I’ve had a ton of fun playing under the sea at Palau, Sardinia, Italy. Read more

    The 24 June 2017 by   Jenniferavventura
    DESTINATIONS, EXPAT, TRAVEL
  • How to Get a Thai Tax ID Without a Work Permit (Digital Nomads)

    Thai Without Work Permit (Digital Nomads)

    In this article, I am going to show you how to get your very own Thai tax ID to pay taxes in Thailand without having a work permit. I'll also explain in this... Read more

    The 24 June 2017 by   Harvie
    EXPAT, TRAVEL
  • Full Length Swimsuits Are This Summer Trends

    Full Length Swimsuits This Summer Trends

    This summer, the silhouette does not matter so much! Swimsuits in trends are so varied, from cuts and materials to prints, that choosing the most suitable... Read more

    The 24 June 2017 by   Poundtravel
    TRAVEL
  • Gremlin (2017)

    Gremlin (2017)

    Director: Ryan Bellgardt Writer: Ryan Bellgardt, Josh McKamie, Andy Swanson (Screenplay) Starring: Adam Hampton, Kristy K Boone, Catcher Stair, Katie Burgess,... Read more

    The 24 June 2017 by   Newguy
    CULTURE, ENTERTAINMENT, MOVIES
  • Bandcamp Bonanza – Strummed By Solstice

    Bandcamp Bonanza Strummed Solstice

    What a great week at camp we had. Just as Summer solstice slams us with record heat, the camp treasure chest opens its casket to uncover a rare combination of... Read more

    The 24 June 2017 by   Ripplemusic
    ENTERTAINMENT, MUSIC
  • Carpe Carmina Celebrates VIII (feat. Yarbo)

    Carpe Carmina Celebrates VIII (feat. Yarbo)

    Let's not shed a tear for today's the antepenultimate artistic contribution carpe carmina celebrates can present to you, on the contrary let's seize the moment... Read more

    The 24 June 2017 by   Vanessa Holthausen
    ENTERTAINMENT, MUSIC

Magazines