I absolutely love this recipe because it combines the bold, citrusy punch of fresh orange juice with the savory umami of soy and hoisin sauce, creating a flavor explosion that elevates simple beef sirloin into something extraordinary. The touch of ginger and garlic, along with the heat from the red pepper flakes, gives it that perfect spicy kick that keeps me coming back for more every single time!
I truly enjoy the explosion of flavor that is my Spicy Orange Beef. This is a dish with protein, from the thinly sliced sirloin that practically melts in your mouth.
The dish is also practically saturated with the delightful flavor of fresh orange juice, which provides a perfect balance with the soy sauce, hoisin sauce, and ginger that serve as the dish’s base and give it a real kick. Fresh green onions round out the flavors, and cornstarch gives a glaze that really clings to the beef.
Ingredients
Protein concentration: Beef sirloin: Rich in protein; supports muscle growth.
Freshly squeezed orange juice: Contributes sweetness, an increase in vitamin C.
Soy sauce: Profound umami flavor; saltiness; enhances taste.
Hoisin sauce: Sweet and tart, provides layers of flavor.
Vinegar, rice: Light acidity, balances sweetness.
Ginger: Helps digestion, provides flavor, and lends warmth.
Red pepper flakes: Heat and spiciness, boost taste.
Sesame oil: An accent with a rich aroma, a nutty flavor.
Green onions: Freshness, subtle onion taste.
Ingredient Quantities
- 1 pound beef sirloin, sliced thinly
- 1 cup fresh orange juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 teaspoon red pepper flakes
- Zest of 1 orange
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
1. In a medium bowl, combine the orange juice, soy sauce, rice vinegar, hoisin sauce, and corning starch. Whisk until the cornstarch is fully dissolved and the mixture is smooth. Set aside.
2. The sliced beef sirloin needs seasoning with salt and black pepper to taste. It’s essential that each piece gets an even coating of these two basic, but very essential, seasonings.
3. A large skillet or wok should be used to heat the vegetable oil and sesame oil over a medium-high temperature. When the oils have reached the desired heat, they should be combined with the minced garlic and ginger. These aromatics will be stirred and cooked for about half a minute. They will not be allowed to brown, as they are not meant to take on color in this preparation.
4. In a large skillet over medium-high heat, add the beef slices in a single layer. Cook the beef slices for 2-3 minutes, or until the edges of the beef begin to brown. If your skillet is not big enough, you may need to cook the beef in batches to avoid overcrowding.
5. After browning the beef, return it all to the skillet. Add the red pepper flakes, and toss to combine.
6. Transfer the prepped pot of orange juice and beef mixture to the skillet. In a Southwest fashion, do an even better job of continuously stirring. Allow it to cook about 4 minutes or so until the sauce thickens to batter-like consistency. Give it the side-eye to ensure it evenly coats the beef.
7. Stir to combine the beef and sauce with the orange zest and half of the sliced green onions in the skillet.
8. Lower the heat and let everything simmer together for a further 2 minutes, making sure the flavors meld nicely.
9. If necessary, taste and adjust the seasoning, adding more salt or pepper to your taste.
10. Serve the spicy orange beef piping hot and sprinkle the rest of the green onions on top. Enjoy your meal over steamed rice or noodles.
Equipment Needed
1. Medium bowl
2. Whisk
3. Large skillet or wok
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Cooking spoon or spatula
9. Tongs (optional)
FAQ
- Q: Can I use a different cut of beef?A: Yes, flank steak or skirt steak can be used instead; just make sure it’s cut thinly against the grain for tenderness.
- Q: Is there a substitute for hoisin sauce?If hoisin sauce is not available, substitute it with an equal combination of soy sauce and honey.
- Q: How can I make this dish less spicy?To lower the amount of heat in the dish, just use fewer red pepper flakes or leave them out entirely. Adjust to your preferred level of spiciness.
- Q: Can I prepare this dish in advance?Although the dish is at its most delectable when just made, slicing the beef and preparing the sauce ingredients can easily be done beforehand. Simply keep the beef and sauce in the refrigerating until it’s your cooking time.
- Q: What can I serve with Spicy Orange Beef?Steamed rice, quinoa, or stir-fried vegetables form the basis of this meal. When served with any of them, this dish is complete and remarkably well balanced.
- Q: Can I use store-bought orange juice?A: The best flavor comes from fresh-squeezed orange juice, but you can conveniently use store-bought, unsweetened orange juice as an alternative.
- Q: How do I thicken the sauce?The recipe’s cornstarch will thicken the sauce during cooking. Be certain to combine it thoroughly with the sauce components before introducing them to the pan.
Substitutions and Variations
Sirloin of beef: Substitute with breast of chicken or tofu for a different protein.
Tamari or coconut aminos can be used as gluten-free alternatives to soy sauce.
Rice vinegar: Substitute with apple cider vinegar or white wine vinegar.
Hoisin sauce: Substitute oyster sauce or a mix of soy sauce and sugar.
Vegetable oil: Substitute with canola oil or sunflower oil.
Pro Tips
1. Marinate the Beef: For extra flavor, consider marinating the beef slices in the orange juice, soy sauce, and hoisin sauce mixture for at least 30 minutes before cooking. This allows the meat to absorb the flavors more deeply.
2. Velveting Technique: Before cooking, toss the beef slices in a mixture of cornstarch and a small amount of water. This “velveting” technique gives the beef a tender, silky texture and helps it retain moisture during cooking.
3. Control the Heat: When cooking the garlic and ginger, ensure the heat is not too high to prevent burning. These aromatics should be fragrant but not browned, as this can lead to a bitter taste.
4. Browning the Beef: For a nice sear, don’t move the beef around too much in the skillet. Allow the slices to sit for a minute or two to develop a good crust before stirring.
5. Optimize the Sauce: If the sauce becomes too thick, you can add a splash of water or additional orange juice to reach your desired consistency. Conversely, if it’s too thin, dissolve a little more cornstarch in cold water and stir it in while still on the heat.
Spicy Orange Beef Recipe
My favorite Spicy Orange Beef Recipe
Equipment Needed:
1. Medium bowl
2. Whisk
3. Large skillet or wok
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Cooking spoon or spatula
9. Tongs (optional)
Ingredients:
- 1 pound beef sirloin, sliced thinly
- 1 cup fresh orange juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 teaspoon red pepper flakes
- Zest of 1 orange
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions:
1. In a medium bowl, combine the orange juice, soy sauce, rice vinegar, hoisin sauce, and corning starch. Whisk until the cornstarch is fully dissolved and the mixture is smooth. Set aside.
2. The sliced beef sirloin needs seasoning with salt and black pepper to taste. It’s essential that each piece gets an even coating of these two basic, but very essential, seasonings.
3. A large skillet or wok should be used to heat the vegetable oil and sesame oil over a medium-high temperature. When the oils have reached the desired heat, they should be combined with the minced garlic and ginger. These aromatics will be stirred and cooked for about half a minute. They will not be allowed to brown, as they are not meant to take on color in this preparation.
4. In a large skillet over medium-high heat, add the beef slices in a single layer. Cook the beef slices for 2-3 minutes, or until the edges of the beef begin to brown. If your skillet is not big enough, you may need to cook the beef in batches to avoid overcrowding.
5. After browning the beef, return it all to the skillet. Add the red pepper flakes, and toss to combine.
6. Transfer the prepped pot of orange juice and beef mixture to the skillet. In a Southwest fashion, do an even better job of continuously stirring. Allow it to cook about 4 minutes or so until the sauce thickens to batter-like consistency. Give it the side-eye to ensure it evenly coats the beef.
7. Stir to combine the beef and sauce with the orange zest and half of the sliced green onions in the skillet.
8. Lower the heat and let everything simmer together for a further 2 minutes, making sure the flavors meld nicely.
9. If necessary, taste and adjust the seasoning, adding more salt or pepper to your taste.
10. Serve the spicy orange beef piping hot and sprinkle the rest of the green onions on top. Enjoy your meal over steamed rice or noodles.
