Madame's Orange or Tangerine Peel Beef
Elevate your dinner game with Madame's Orange or Tangerine Peel Beef, a dish that masterfully combines bold flavors and a touch of elegance. This stir-fry recipe features tender strips of marinated beef, infused with the tangy brightness of dried orange or tangerine peel (or fresh orange zest) and balanced with a savory-sweet sauce made from soy sauce, hoisin, and brown sugar. Aromatics like garlic, ginger, and a hint of chili flakes add depth, while scallions and a sprinkle of sesame seeds bring the perfect finishing touch. Prepared in just 35 minutes, this dish bursts with vibrant citrus notes and rich umami flavors, making it an excellent choice for a memorable weeknight meal. Pair it with fluffy steamed rice or noodles for a satisfying feast that’s sure to impress!
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Ingredients
- 500 grams beef (flank steak or sirloin)
- 20 grams dried orange or tangerine peel
- 60 milliliters soy sauce
- 15 milliliters dark soy sauce
- 15 milliliters rice vinegar
- 30 grams hoisin sauce
- 25 grams brown sugar
- 30 grams cornstarch
- 60 milliliters water
- 60 milliliters neutral cooking oil (e.g., vegetable oil)
- 3 cloves garlic cloves, minced
- 10 grams fresh ginger, minced
- 5 grams dried chili flakes
- 3 stalks scallions, sliced
- 1 whole orange (zest only)
- 10 grams sesame seeds (optional, for garnish)
Directions
Step 1
Thinly slice the beef against the grain into strips, about 1/4 inch thick. In a bowl, combine the beef with 15 grams of cornstarch, 30 milliliters of soy sauce, and set aside to marinate for 15 minutes.
Step 2
Soak the dried orange or tangerine peel in warm water for about 10 minutes until softened. Drain and thinly slice the peel. If using fresh orange zest, skip the soaking step and simply zest the orange.
Step 3
In a small bowl, prepare the sauce by mixing the remaining soy sauce, dark soy sauce, rice vinegar, hoisin sauce, brown sugar, 15 grams of cornstarch, and water. Stir well until smooth and set aside.
Step 4
Heat a wok or large skillet over medium-high heat. Add half of the neutral cooking oil and swirl to coat the pan.
Step 5
When the oil is shimmering, add the beef in a single layer. Sear in batches if necessary to avoid crowding the pan. Cook for 2-3 minutes on each side until browned but not fully cooked through. Remove the beef and set aside.
Step 6
In the same wok, add the remaining oil. Stir-fry the minced garlic, ginger, dried chili flakes, and softened orange or tangerine peel (or fresh zest) for 30 seconds until fragrant.
Step 7
Return the beef to the wok and toss to combine with the aromatic ingredients.
Step 8
Pour the sauce mixture into the wok and stir constantly. Cook for 2-3 minutes until the sauce thickens and coats the beef evenly.
Step 9
Add the sliced scallions and toss for another 30 seconds. Remove from heat.
Step 10
Transfer the beef to a serving plate. Garnish with sesame seeds if desired and serve hot with steamed rice or noodles.
Nutrition Facts
| Serving size | (905.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1929.4 |
| Total Fat 112.3g | 0% |
| Saturated Fat 27.1g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 375.9mg | 0% |
| Sodium 4014.1mg | 0% |
| Total Carbohydrate 89.0g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 38.2g | |
| Protein 147.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 309.0mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 2384.9mg | 0% |
Source of Calories