Crispy Orange Beef

Savor the crispy perfection of our signature Crispy Orange Beef. Each bite offers textures and flavors - the crunch of the golden exterior gives way to juicy, tender beef infused with the tangy sweetness of fresh oranges. Our chef's blend of spices adds a tantalizing depth to every morsel, while vibrant bell peppers and onions lend a burst of color and freshness to the dish. Finished with a sprinkle of sesame seeds for added crunch and nuttiness, this dish is a true feast for the senses, delivering a perfect balance of savory, sweet, and citrusy notes that will leave you craving more.

INGREDIENTS:

• 3 tbsp Oil – SGC# 065312
• 1 lb Mill Street Steak – SGC# 214598
• 2 tbsp Cornstarch – SGC# 053199
• 1 tbsp Spiceology Orange Gochugaru Chile Blend – SGC# 170660
• ½ tsp Kosher Salt – SGC# 052100
• ½ tsp Black Pepper – SGC# 191565
• 1 Red Bell Pepper, sliced – SGC# 192434
• 1 large Yellow Onion, sliced – SGC# 191965
• 5-6 tbsp Soy Sauce – SGC# 087411
• Zest of 1 Orange – SGC# 193177
• Juice of 2 large Oranges – SGC# 193177
• 2-3 tbsp Brown Sugar – SGC# 051912
• 2 tsp minced Garlic – SGC# 192922
• 2 tsp Rice Vinegar – SGC# 124936
• 1 tsp Ginger Paste

To Serve:

• Sticky Jasmine Rice – SGC# 488765
• 4 green onions, chopped – SGC# 192014
• 1 tbsp Restaurant Marketplace Sesame Seeds – SGC# 191157

INSTRUCTIONS:

1. Heat oil in a wok or large skillet over high heat.
2. Pat the beef dry, then mix the cornstarch with the salt and pepper. Toss the beef in the mix until completely coated.
3. When the oil is hot, carefully add in the coated beef. Make a single layer and try not to move it around too often as it will reduce the amount of crispiness. It should take about 5-6 minutes to crisp up the beef with only a few stirs during this time.
4. Once beef is crispy, use a slotted spoon and transfer to a bowl or plate lined with paper towels. Set aside.
5. Turn down the heat to medium and add the red pepper and onion to the leftover oil in the pan. Fry 2-3 minutes. Do not overcook, you want the veggies to still be crisp.
6. While the peppers and onions are cooking, mix together the orange zest and juice, soy sauce, sugar, garlic, Orange Gochugaru Chile Blend, rice vinegar and ginger.
7. Pour the sauce mix over the cooked veggies and turn the heat back up to medium high. Bring the sauce to a boil, stirring frequently.
8. If your sauce looks too thin, mix the cornstarch and water (1 tbsp cornstarch to 3 tbsp cold water) and add to boiling sauce, whisking the whole time.
9. Once your sauce is the desired thickness, add your beef back to the pan, toss to coat and serve with sticky Jasmine rice. Top with scallions and toasted white sesame seeds.