Ok, so I felt bad only posting a salad dressing recipe. Therefore, I decided to also post this Chinese Orange Beef dish by Our Best Bites. My husband and I loooove takeout. We used to order from a Chinese restaurant down the road all the time (and by used to, I mean when we first got married – we haven’t for months) and it was good and all, but it’s nice to have homemade takeout – maybe not super healthy, but much more healthy than what’s in the takeout boxes!
Also, we went to the Secret Caverns on Thursday, about 45 minutes away from us. I took a day off work to spend with my husband, and also to prepare for our long weekend trip to Long Island (ha – long trip to Long Island). It was 102 degrees with humidity (I keep mentioning the heat, and yes, I’m whining), so we decided to hit up the caverns because it is an hour of walking 100 feet underground in 50 degrees. Amazing. Also, Kevin had never been there before. Secret Caverns is a trashier (but equally cool) version of the Howe Caverns.
Back to the orange beef. It was really good. I decided to not have ANY chicken on meal plan this last week, because we have chicken constantly, and I feel we both needed a break from it. Also, I don’t think I’ve ever had orange beef before…but I know I’ve had orange chicken from Panda Express. This dish had way more of the zesty orange flavour than Panda Express, though. It was also very fresh-tasting, because I used the zest of an orange (which the recipe calls for), as well as fresh-squeezed juice from the orange (as opposed to using store-bought juice). The sauce was a bit on the thinner side, so I spooned it over the beef and the rice when serving, but the next day when I had the leftovers, the sauce had thickened up very nicely. Funny how that always happens.
WW value of everything in my bowl: 14 (would be less if served on a bed of lettuce instead of rice)
Chinese Orange Beef
Serves 2-4 (or 2 with leftovers for work lunches)
2-3 teaspoons grated orange zest (I just zest 1 whole orange)
1/2 cup fresh orange juice
1/4 cup dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons Asian chili sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
vegetable oil for pan
1-1/2 pounds flank steak, trimmed and sliced thin across grain and lightly sprinkled with salt and pepper (to clarify: that’s one steak, that weighs about 1.5 pounds)
3-4 green onions, sliced
hot white or brown rice for servin
Whisk orange zest and orange juice, brown sugar, vinegar, soy sauce, chili sauce, ginger, and cornstarch together in a bowl.
Heat a large nonstick skillet over medium high heat. Drizzle pan with oil and tilt to coat. Add half of beef, breaking up any clumps and let cook without stirring for one minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to a bowl and cover. Repeat with remaining beef and transfer to bowl.
Whisk sauce to recombine, add to now-empty skillet, and cook over medium heat until thickened, about 2-3 minutes. Return cooked beef, with any accumulated juices, to skillet and toss to combine. Serve over rice and garnish with green onions.
More Asian-inspired dishes you might be interested in (in no particular order):
–Sweet and Sour Chicken
–Sweet and Spicy Beef with Noodles
–Stir Fry Beef
–Korean Short Ribs
–Light Peanut Sauce with Chicken and Rice Noodles
–Garlicky Chicken and Green Beans with Black Rice
–Skewered Beef and Vegetables
–Chicken Fried Rice
–Thai Chicken Curry
–Asian Lettuce Wraps