Crispy Beef with Orange and Chilies
Serve with white or brown rice cooked to package directions.
- High-temperature frying oil
- 1 pound beef sirloin, no more than 1/2-inch thick, sliced into thin strips
- 1/4 cup cornstarch
- 1 seedless orange
- 1 1/2 inch piece ginger root, peeled and thinly sliced
- 4 cloves garlic, sliced
- 2 red Fresno chilies, thinly sliced
- 1 onion, quartered and thinly sliced
- 1 bundle of broccolini, cut into florets and blanched
- 1/3 cup soy sauce such as Tamari, sweetened with 2 tablespoons superfine sugar or about 5 to 6 tablespoons Kejap Manis (thick, sweetened soy sauce found in some larger markets and Asian markets)
- Juice of 1 lime
- Roasted peanuts, chopped
Heat a couple of inches of frying oil in a medium pot or deep skillet. Toss beef with cornstarch and fry in hot oil until crispy. Drain and pour off all but a couple of tablespoons oil from the pan.
Cut a few strips of rind off the orange and thinly slice.
Over high heat in the same pan, stir-fry the orange rind, ginger, garlic, chilies, onions and broccoli florets until tender crisp, 3 minutes. Add sugar and soy, or Kejap Manis, the juice of orange and lime juice, and reserved beef. Toss to combine, 1-2 minutes more. Serve over rice with peanuts on top.
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