Orange Beef Stir-Fry

The most tender slices of beef you’ll ever have and veggies in a ginger-garlic orange sauce that is out of this world! Serve with Jasmine, long-grain white rice, or Cauliflower rice for a delicious meal.

INGREDIENTS TO MAKE ORANGE BEEF STIR-FRY

• Jasmine, Basmati, or long-grain white rice
• Freshly squeezed orange juice, (1 navel orange)
• Rice wine vinegar
• Soy sauce
• Light brown sugar
• Cornstarch
• Flank steak
• Fresh broccoli florets
• Canola oil
• Red bell pepper
• Fresh garlic
• Fresh ginger
• Green onions
• Optional: fish sauce, oyster sauce, or Shaoxing wine.

WHY USE CORNSTARCH?

• Thickener- cornstarch is a thickening agent when heated, that helps thicken the orange sauce.
• Protects meat at high heat- cornstarch protects meat that is seared at high heat in a wok or skillet. It helps the small cuts of meat remain tender and gives meat a velvety texture. It also acts as a binder to help sauces stick to the meat.

ARE CORNSTARCH AND CORN FLOUR THE SAME THING?

• Yes, cornstarch and cornflour are the same. Cornflour is what it is called in the UK and British territories. In North and South America, it’s referred to as Cornstarch. It’s a super white, very fine powder.
• Don’t confuse it with Cornmeal which is made by grinding the entire corn kernel. Cornstarch (or Cornflour) is made with only the inside of the corn kernel called the endosperm, without the germ and the outer shell.

HOW TO MAKE BEEF TENDER IN A STIR-FRY

• Chinese chefs have a secret that they use to make beef super tender, when cooking at such high temperatures with woks. Before cooking they prepare the beef in a process called velveting. Other meats are used as well in this process but beef benefits the most from this method. The result is a soft, velvety almost melt in your mouth texture. This makes it much more platiable and easier to chew.

WHAT IS VELVETING MEAT?

• Velveting a process used in most traditional Chinese cooking to prepare meats for stir-frying. Different cuts of meat will have variations of the process. Beef benefits most from this technique and is a signature quality of Chinese cuisine. The velveting process used in this recipe is in 3-steps: Tenderizing, Marinating, and Cooking.

HOW TO MAKE ORANGE BEEF STIR-FRY

Prepare the beef:

• One hour before starting the stir-fry, cut and tenderize the meat covered in the refrigerator.

• Cut the flank steak into 2-inch strips lengthwise, then slice against the grain into 1/4-inch thick slices.

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3-STEP VELVETING PROCESS TO TENDERIZE BEEF

Step 1- Tenderize:

• Tenderizing beef is a traditional process used by Chinese chefs, called “velveting”.
• The first step of “velveting” is to add 1 rounded teaspoon baking soda per pound of beef.
• Then, add 3 Tablespoons water until the beef is just covered.
• Gently mix in the baking soda and water into the beef.
• Cover and refrigerate for 1-2 hours.
• The baking soda tenderizes the beef and the water hydrates it.
• Rinse the beef thoroughly under running water to get rid of any excess baking soda, so it doesn’t taste like baking soda.
• Once the water runs clear, strain, and transfer the beef to a bowl to marinate, the second step of “velveting”.
• NOTE: If in a hurry, you can skip this first step.
• But definitely do Step 2-Marinate because this flavors the meat for the stir-fry in only 15 minutes.

Step 2- Marinate:

• Make the marinade. In a small bowl mix together, 2 tsps per pound of each ingredient: soy sauce (or fish sauce or oyster sauce), cornstarch, and canola oil. (Optional: also add Shaoxing wine or Mirin cooking wine).
• Mix with the beef, set aside, and marinate for 15-30 minutes while preparing stir-fry.
• It’s important to marinate to flavor the meat.

Step 3- Cook:

• RICE: Cook rice according to package instructions; set aside.
• SAUCE: in a liquid measuring cup or small bowl, combine orange juice, vinegar, soy sauce, sugar, ginger, and garlic; set aside.

• VEGETABLES: In a large skillet or wok over medium-high heat, combine broccoli, 1 cup water, and 1 tsp salt.
• Bring to a boil, cover partially, simmer until broccoli is bright green and crisp-tender, 4-6 minutes.
• Drain and transfer to a plate.
• Return skillet to medium-high heat, add 1 Tbsp oil and red bell pepper; cook until crisp tender, about 4 minutes.
• Transfer to a plate with broccoli.

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• BEEF: In the same skillet or wok, heat 1 Tbsp oil over high heat.
• When the pan is very hot, add half the beef in a single layer; cook until browned, 2-4 minutes.
• Transfer to a plate and repeat with remaining beef.

• TO FINISH: Turn the heat down to medium.
• Add the prepared ginger-garlic orange mixture; cook stirring until slightly thickened.
• Add the beef to coat in the sauce, then mix in the broccoli and bell pepper. Serve with rice.

SUBSTITUTING THE FLANK STEAK

• Flank steak is the top choice for stir-fries because of its intense flavor and tenderness but for an alternative that is about $3.00 less per pound boneless beef chuck steak is a good choice.
• Boneless beef chuck sometimes comes in a large piece, so you can cut it up and freeze it for future recipes. It will need a little more trimming than flank steak. Cut along the membranes and cut into large chunks to slice for stir-fry, about 1 pound worth. (You can have your butcher cut it up into large chunks).