Best Madames Orange Or Tangerine Peel Beef Recipes

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ORANGE PEEL BEEF



Orange Peel Beef image

I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original.

Provided by Dianemwj

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h31m

Yield 6

Number Of Ingredients 16

1 ½ pounds beef top sirloin, thinly sliced
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon dark sesame oil
½ teaspoon baking soda
1 tablespoon low-sodium soy sauce
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
1 tablespoon brown sugar
1 teaspoon cornstarch
1 tablespoon peanut oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 tablespoon finely shredded orange zest
¼ teaspoon red pepper flakes

Steps:

  • Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
  • Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 7.5 g, Cholesterol 39 mg, Fat 7.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 2.1 g, Sodium 326.3 mg, Sugar 4.5 g

MADAME'S ORANGE OR TANGERINE PEEL BEEF



Madame's Orange or Tangerine Peel Beef image

Make and share this Madame's Orange or Tangerine Peel Beef recipe from Food.com.

Provided by Sandi From CA

Categories     Steak

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 15

1 lb flank steak
1 tablespoon dark soy sauce
1 teaspoon sugar
1 egg
6 tablespoons flour
2 -4 cups oil (for deep frying)
10 dried red chili peppers (depending on your heat preference)
1/4 cup dried orange peel or 1/4 cup tangerine peel
1 tablespoon cornstarch
2 tablespoons frozen orange juice concentrate
2 tablespoons dark soy sauce
4 tablespoons sugar
1 tablespoon catsup
4 tablespoons water
1/4 teaspoon orange extract (optional)

Steps:

  • Combine sauce ingredients. Set aside. Cut beef into thick slices and pound until 3/8 inch thick. Marinate in soy sauce and sugar 10 minutes. Add egg and flour, mix with hand.
  • Heat oil for deep frying. Slide beef into oil piece by piece to prevent sticking together. Fry until crispy. Remove. Fry again. Drain. Remove.
  • Reheat 2 tablespoons oil in wok. Stir fry chili peppers and orange peel until "black". Add sauce. Bring to boil. Thicken with dissolved cornstarch. Add beef. Stir-fry 1 minute more. Remove peppers prior to serving. Close your windows, eat and moan.

CRISPY SHREDDED ORANGE BEEF



Crispy Shredded Orange Beef image

When it comes to getting take-out, this is my go-to. Orange-flavored crispy beef is just so yummy! This recipe beats any take-out, and what's better is that it's so easy to make.

Provided by Stuart O'Keeffe

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Vegetable oil, for frying
1 pound skirt steak, thinly sliced into 1/4-inch pieces
1/2 cup cornstarch
3/4 cup sweet chili sauce
1/2 cup fresh orange juice
3 tablespoons soy sauce
Cooked rice, for serving
2 scallions, finely chopped
1/4 cup toasted sesame seeds

Steps:

  • For the steak: Pour about 2 inches of oil in a large heavy-bottomed saucepan and heat to 350 degrees F over medium heat.
  • Meanwhile, toss the steak with the cornstarch in a medium bowl. Let sit for 5 minutes and then toss again.
  • Cook the steak in batches until lightly browned, 4 to 5 minutes; transfer to a plate with a mesh spider and set aside.
  • For the sauce: Combine the chili sauce, orange juice and soy sauce in another large heavy-bottomed saucepan. Stir and simmer until the sauce thickens, 2 to 3 minutes. Add the steak to the saucepan and stir to coat in the sauce.
  • Serve the orange beef with cooked rice, garnish with the scallions and sprinkle with the sesame seeds.

TANGERINE BEEF



Tangerine Beef image

This is one of my favorite takeout dishes - it's sweet and hot; I've had this with both beef and chicken (for tangerine chicken or shrimp, use chicken broth instead of beef).

Provided by ChrisMc

Categories     Fruit

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 lb flank steak
4 tablespoons soy sauce
3 tablespoons sherry wine
1/2 teaspoon pepper
1 egg yolk
1 tablespoon sesame oil
2 tangerines
1/2 cup cornstarch, plus
3 tablespoons cornstarch
6 dried red chilies
2 tablespoons minced onions
2 tablespoons orange juice (or juice from the tangerines)
4 tablespoons beef broth
3 tablespoons sugar

Steps:

  • Slice steak against grain and pound with tenderizer.
  • Combine 1 tbs soy sauce, 1 tbs sherry, pepper, egg yolk, and sesame oil; marinate beef in mixture.
  • Peel tangarines; boil peel and shred.
  • Coat the beef with cornstarch.
  • Heat oil in a wok and brown beef.
  • Remove the beef; add the chilis to the hot oil and stir-fry.
  • Add tangerine peel and onion and stir-fry.
  • Add remaining soy sauce, sherry, orange juice, and beef broth and bring to a boil.
  • Add sugar and stir until caramelized.
  • Add beef and stir to coat.

TANGERINE BEEF



Tangerine Beef image

Provided by Mary Kate Tate

Categories     Beef     Stir-Fry     Dinner     Lunar New Year     Healthy     Tangerine     Chile Pepper     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4

Number Of Ingredients 15

5 (about 1-inch-square) pieces dried tangerine peel
1 orange
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon minced fresh ginger
1 pound beef flank steak, thinly sliced against the grain into 2-inch-long strips
3 tablespoons vegetable oil
1/2 teaspoon Sichuan peppercorns
1 dried red chile, seeded and chopped
3 green onions, green and white parts kept separate, chopped into 1/2-inch segments
2 teaspoons hoisin sauce
1 teaspoon chili bean sauce
1 teaspoon sugar

Steps:

  • Soak the tangerine peel in warm water for 1 hour to rehydrate, then drain. Peel the orange and use a spoon to scrape away as much of the white pith as possible. Reserve the fruit for another use. Bring a small pot of water to a boil. Blanch the orange peel in the water for 6 minutes to get rid of any bitterness, and then slice into slivers. Dissolve the cornstarch in a large bowl with the light soy sauce, dark soy sauce, 1 tablespoon of the rice wine, and ginger. Add the beef and toss so that all the strips are coated, then marinate, covered, in the fridge for 20 minutes.
  • Heat 2 tablespoons of the oil in a wok over high heat. Tip the contents of the beef bowl into the wok and stir-fry for about 1 minute, or until the beef is browned but still slightly pink inside. Take care not to overcook the beef or it will get tough. Remove the beef and any liquid from the wok.
  • Add the remaining 1 tablespoon of oil to the wok and when it is hot, add the Sichuan peppercorns, chile, the white parts of the green onions, the tangerine peel, and orange peel, and stir-fry for 45 seconds. Add the remaining 1 tablespoon of rice wine, the hoisin sauce, chili bean sauce, and sugar and stir for a few seconds. Toss in the beef and the green parts of the green onions and stir until the onions start to wilt. Serve hot.

P F CHANG'S ORANGE PEEL BEEF



P F Chang's Orange Peel Beef image

This is a copycat recipe for P F Chang's Orange Peel Beef (Sichuan-style flank steak tossed with a mild chili sauce and fresh orange peel).

Provided by Member 610488

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs flank steaks, fat removed
1 tablespoon cornstarch
2 green bell peppers, rough chopped
oil, for frying
1 egg
1/4 teaspoon salt
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1 cup fresh orange juice
1/2 cup plum sauce
12 dried chilies
peel from 1 orange, julienned

Steps:

  • In a large bowl, combine marinade ingredients. Cut beef into thin strips against the grain. Place beef in the marinade and toss well. Set aside.
  • In a medium saucepan, heat ingredients for sauce and bring to a boil. Add 1 tablespoon cornstarch then simmer.
  • Heat a wok with oil. Using a slotted spoon, add beef to wok allowing excess marinade to drain off. Quickly deep fry in wok (3 minutes) then remove to paper towel. Discard marinade.
  • Remove all of the oil except 2 tablespoons oil. Pour sauce into the wok and heat until boiling. Add chopped peppers and stir-fry 30 seconds. Stir in beef, toss well and serve immediately with hot cooked white or brown rice.

Nutrition Facts : Calories 424.5, Fat 16, SaturatedFat 6.4, Cholesterol 162.2, Sodium 464.4, Carbohydrate 29.3, Fiber 1.9, Sugar 7.3, Protein 39.2

TANGERINE BEEF WITH SCALLIONS



Tangerine Beef with Scallions image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds beef tri-tip steak, trimmed of excess fat
1 tangerine
4 scallions, sliced, plus more for garnish
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 teaspoons sugar
2 tablespoons chopped peeled ginger
3 cloves garlic, minced
Pinch of red pepper flakes
2 tablespoons orange preserves

Steps:

  • Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
  • Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
  • Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.

Nutrition Facts : Calories 341, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 91 milligrams, Sodium 994 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 38 grams

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