Orange Beef Low Carb Chinese Food

ORANGE BEEF

Steps:

• Thinly slice the beef about 1/4 inch thick, then toss with 1 tbsp of the soy sauce.
• Sprinkle the beef evenly with the cornstarch and mix well.
• Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 30 minutes.
• Use a vegetable peeler to peel the orange zest from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part.
• Thinly slice the orange peels into long strips.
• Cut the orange in half and juice it, measuring out 1/4 cup of juice.
• Place the juice in a bowl and add the remaining 2 tbsp of soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil, and whisk to combine.
• Heat a large skillet over medium heat, and add a tablespoon of vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes.
• Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds until aromatic.
• Add the sauce mixture to the pan, then turn off the heat.
• Heat a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels.
• Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time for about 2 minutes, making sure to stir gently so the beef doesn't stick together. After 3 minutes the beef should be golden brown and crispy.
• Remove the beef to the paper towels to drain, and cook the remainder of the beef.
• Reheat the sauce over medium high heat for a minute or two until bubbling again, then add all of the beef, stirring to coat in the sauce for about 2 minutes. The cornstarch from the beef should thicken the sauce slightly.
• Serve immediately, preferably with rice. Enjoy!

ORANGE BEEF - LOW-CARB CHINESE FOOD RECIPE

Steps:

• Place beef strips in a single layer on a paper towel. Cover with another paper towel and pat to dry thoroughly. In a small bowl or measuring cup, whisk together the soy sauce, water, sweetener and red pepper flakes.
• Heat a large skillet over medium high heat. Add one tablespoon butter (reserving the second tablespoon of butter for later). When butter has melted and stopped foaming, add part of the beef in one layer. Do not let pieces touch. Brown on the first side, then turn and cook through. Remove to a plate and repeat for the rest of the the beef.
• Continuing over medium high heat, melt reserved butter in the same skillet used for the beef. When melted, stir in the white part of the green onions, ginger root, and orange zest. Cook a few minutes, until fragrant. Stir in garlic and xanthan gum. Cook for about 30 seconds more.
• Add rice vinegar to the pan. Stir, scraping up browned bits. Cook until almost evaporated, then stir in the soy sauce, sweetener, water and red pepper flake mixture.
• Simmer mixture, stirring frequently, until it thickens. Stir in beef and heat through.
• Mix in green portion of the green onions just before serving

CRISPY ORANGE BEEF

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

CHINESE ORANGE BEEF

Steps:

• Toss the steak in a little cornstarch.
• Heat the vegetable oil in a non-stick frying pan.
• Stir-fry beef strips in small batches for about 2 minutes, until browned. Remove the beef and set aside.
• Add the garlic, orange juice and soy sauce and bring to the boil.
• Return the beef to the pan, add the scallions and heat through.
• Meanwhile, cook the noodles in a large pan of boiling water following packet instructions. Tip into a colander and drain.
• Serve the beef on a bed of piping-hot cooked noodles.