Photograph of the finished Orange beef

China · Bò chiên xốt vỏ cam

Orange beef

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.1 lb
  • Photograph of Orange Orange 8
  • Photograph of Cornstarch Cornstarch 9.9 oz
  • Photograph of Sugar Sugar 6.3 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.1 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Grate the orange peel into strips and dry them in an 80-degree oven for 30 minutes.
  2. 2 Dried orange peel gives a deep, bitter, aromatic flavor, while fresh peel makes a smooth, sweet and sour sauce.
  3. 3 Slice the beef into thin strips, coat with cornstarch, and fry at 190 degrees for 3 minutes.
  4. 4 Fry again for 60 seconds at 205 degrees to achieve a crispy crust that can withstand the sauce.
  5. 5 Sauté ginger, garlic, dried chili peppers, and dried orange peel for 90 seconds, then add orange juice, vinegar, sugar, and soy sauce.
  6. 6 Simmer the sauce until thickened, then toss the beef in for 20 seconds and serve immediately.

With an appliance

  • Air fryer 40 min

    Replace steps 3 and 4: spray oil evenly, then set the air fryer to 205 degrees for 12 minutes, shaking the basket at minute 7.

Start cooking