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.

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Recipe Summary

prep:
25 mins
cook:
6 mins
additional:
1 hr
total:
1 hr 31 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

189 calories; protein 21.1g 42% DV; carbohydrates 7.5g 2% DV; fat 7.8g 12% DV; cholesterol 39mg 13% DV; sodium 326.3mg 13% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2007
This recipe is delicious... in my opinion, about as close as it gets to "authentic" Chinese take-out. Beef didn't come out as crispy as I might have liked, but I wasn't able to slice it "paper thin" either. Nonetheless, it was extremely tender and flavorful. I did make one little addition in adding a "glug" of Riesling to the sauce mixture. Next time I make this, I think I'll double the sauce part of the recipe (except for the OJ concentrate... it's orangey enough) so as to have more to put over the rice. Served with broccoli as well. Heaven on a plate, Diane... keep your recipe's coming! Read More
(30)

Most helpful critical review

Rating: 3 stars
01/01/2008
I think it may have been better for me to stir-fry the beef by itself in the peanut oil for a few minutes, and then follow with the fresh ginger, garlic, & orange peel, as the wonderful flavors of these were lost in the high heat, even for the short time they were sauteed. They ended up sticking to the bottom of my non-stick wok, so those ingredients crisped up, but the beef didn't. Made this with broccoli, and served with steamed rice. Thank you for sharing your recipe, Dianemwj. Read More
(18)
54 Ratings
  • 5 star values: 30
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/16/2007
This recipe is delicious... in my opinion, about as close as it gets to "authentic" Chinese take-out. Beef didn't come out as crispy as I might have liked, but I wasn't able to slice it "paper thin" either. Nonetheless, it was extremely tender and flavorful. I did make one little addition in adding a "glug" of Riesling to the sauce mixture. Next time I make this, I think I'll double the sauce part of the recipe (except for the OJ concentrate... it's orangey enough) so as to have more to put over the rice. Served with broccoli as well. Heaven on a plate, Diane... keep your recipe's coming! Read More
(30)
Rating: 3 stars
12/31/2007
I think it may have been better for me to stir-fry the beef by itself in the peanut oil for a few minutes, and then follow with the fresh ginger, garlic, & orange peel, as the wonderful flavors of these were lost in the high heat, even for the short time they were sauteed. They ended up sticking to the bottom of my non-stick wok, so those ingredients crisped up, but the beef didn't. Made this with broccoli, and served with steamed rice. Thank you for sharing your recipe, Dianemwj. Read More
(18)
Rating: 5 stars
10/06/2009
I made this for dinner tonight. It's pretty darn good. I did change up the way it all goes together based on what some others had said. I deep fried the beef separately from the sauce. Mix all the ingredients for the sauce with the exception of the garlic, ginger, orange peel and oil. After the beef is finished cooking heat the oil and saute the garlic and ginger for about 1 minute. Don't let the garlic burn. Then add the orange peel and the other ingredients. Stir until it's thick and then pour over the meat and mix to coat. Read More
(17)
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Rating: 5 stars
09/29/2009
This recipe is AWESOME. I used it for chicken over rice noodles and the taste was better than a restaurant. I used fresh oranges 3/4 teaspoon ginger powder and seasoned the chicken with salt pepper garlic and onion powder before cooking and followed the rest of the recipe. AND I didn't even marinate. The flavors came together wonderfully. Can't wait to make it again! Read More
(11)
Rating: 4 stars
09/17/2008
Good flavors. I fried my beef in the deep fryer to get it crisp (I tripled the recipe and wasn't into doing lots of batches of it) and made the sauce in the wok. The sauce is pretty sweet and strong so you may want to dilute it with some regular orange juice like I did. Thanks for the recipe! Read More
(10)
Rating: 5 stars
12/18/2007
Delicious! I doubled the sauce since hubby likes lots of sauce. I like my beef super crispy so instead of cooking the beef in a pan after marinating it I rolled it in cornstarch and deep fried it. I used powdered ginger and garlic instead of fresh and I just put it along with my orange zest in the sauce mixture then cooked my sauce mixture until thickened. I added cooked frozen broccoli to the sauce(if you add it still frozen it could water down the sauce) and then finally added the deep fried beef and stirred everything to coat with sauce. Scrumptious! Thank you Diane! I always love to get good new Asian recipes. Read More
(10)
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Rating: 5 stars
01/25/2010
This is really good and so easy! I too cooked the beef first and then added the garlic ginger and orange zest. Used 2/3 C prepared orange juice. Will add green onions next time and maybe water chestnuts. Topped with a bit of minced parsley and served with rice. Thanks for a great recipe! Read More
(5)
Rating: 4 stars
11/06/2012
I really enjoyed this recipe. I doubled the sauce b/c I had a bit more meat than the recipe called for. Plus I decided to add some veggies (a head of broccoli a red bell pepper and a small red onion). I didn't have any frozen juice concentrate so I juiced two lemons and three mandarin oranges mixed them with 2 tbsp. sugar and cooked it down till it reduced by half. I also didn't have any rice vinegar so I used white. The meat was tender and the sauce was tangy. I only wish the meat was crisper on the outside but the cornstarch it was marinated in started making the meat a bit liquidy even before I added the orange sauce. It was great overall and I look forward to leftovers tomorrow!:) Read More
(5)
Rating: 5 stars
08/03/2009
Very nice dish made exactly as the recipe stated. Meat was marinated all day and cooked up very quickly and was tender. Will surely make again. Read More
(4)