*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Tasty & yes spicy too. I didn't use tenderloin - but sirloin and I sliced the meat into thin strips. I used a smoking hot wok - cooked the meat and removed it from the wok - added the reserved marinade and brought to a boil - let it reduce a bit and then added the meat back in gave it a quick stir and dinner was ready. This is a fun and really fast meal. Enjoy!
EXCELLENT! I also used sirloin (it's more economical for us) and it came out perfectly tender! I doubled the sauce ingredients (except the hot chili paste...yes I'm a wimp!) b/c I wanted enough sauce to put this over jasmine rice...perfect! I allowed this to marinate about 3-1/2 to 4 hours. The flavors of this are really good...nothing overpowering just right IMO. I will def be using this simple delicious recipe again and again YUM! Thanks for sharing.:)
Chef John you have done it again! We made this tonight and it turned out perfectly. Really easy to make and has a wonderful flavour. We used only about 1 to 1.5 tablespoons of orange zest which I think was the perfect amount - anything more than that and I think it would be a little too orangy for me. I will definitely make this again and would highly recommend it to everyone!
Pretty good! Actually very similar to Orange Beef in Chinese restaurant. Added a bit of diced fresh ginger root and even though the chili paste (with garlic) is a pantry stable in my house my wife isn't a fan of the heat as I am so I just added a bit to give some zest and had the bottle at table for me to add more. Also added some red and green pepper strips for both flavor and color. BTW when you fry the beef it is essential to use high heat and not stir it around so the Maillard reaction to take place. Really enhances the flavor.
You might not wish it to be "Chinese" or "Americanized Chinese"...but sorry it is very much in line with the flavors of Americanized Chinese. rice wine vingegar soy sauce hot chili paste...yeah Chinese. That said this is freaking awesome and my entire family and I mean grown children husband grandkids and my father and a few cousins LOVED it. Good job!
I got this in my inbox this morning and made it for dinner tonight. It was awesome. The whole family loved it. It is definitely a do-over in our house! We actually splurged for the tenderloin and it was so tender. I only used 1/2 of the chili sauce though because of my kids.
Excellent recipe! How can you beat 5 minutes and it's ready?! My household is on the SB Diet so I did a few variations and it came out great. Swapped splenda and honey for the brown sugar siracha sauce for the hot chili paste and used brown rice. Placed it all on top of fresh baby spinach. Delish!