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  • Jefferson Adams
    Jefferson Adams

    Crispy, Tender Orange Beef with Broccoli (Gluten-Free)

    Celiac.com 06/06/2013 - Along with lemon chicken, orange beef is one of my many favorite Chinese dishes. In the days before I went gluten-free, I ordered orange beef whenever I got the chance. Now, like many other dishes, many restaurants dredge their beef in wheat flour when making Orange Beef, so I've grown much more careful. As a result, I don't get nearly as much orange beef as I used to.

    My main solution has been to learn to make it at home. This recipe delivers a tasty, satisfying gluten-free version of orange beef that is sure to be a hit with your most discriminating eaters.

    Photo: CC--alanagkellyIngredients:
    • 1 pounds beef top sirloin, thinly sliced into short strips
    • ¼ cup rice vinegar
    • 2 tablespoons white sugar
    • 2 tablespoons brown sugar
    • 2 tablespoons frozen orange juice concentrate
    • 1 teaspoon salt
    • 1 tablespoon gluten-free soy sauce
    • 1 tablespoon hot chile paste
    • 1 cup long grain rice
    • 2-3 tablespoons water
    • ¼ cup cornstarch
    • 1 tablespoon orange zest
    • 2 tablespoons grated fresh ginger
    • 3-4 cloves garlic, minced
    • 1 bunch green onions, sliced
    • 8 broccoli florets, steamed
    • 1½ cups oil for frying
    • Orange wedges as garnish
    • Salt and black pepper to taste

    Directions:
    In a large bowl, mix orange juice, rice vinegar, soy sauce, hot chili paste, sugar, and garlic. Add meat, cover and refrigerate for 1 to 2 hours.

    Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.

    Mix water and cornstarch. Whisk into the bowl of marinade until cornstarch is dissolved, set aside.

    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 except 1 tablespoon of the oil from the wok.

    Add ginger, garlic, green onion and orange zest to the remaining oil, and cook briefly until fragrant, about 30 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 3-5 minutes. Add beef, and heat through, stirring to coat. Season with salt and black pepper to taste.

    Serve with hot steamed broccoli and steamed white rice, and garnish with orange wedges.



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    I should have known this was going to be a train wreck as the directions did not make sense, and it called for 1 1/2 cups of oil, and also called for a whopping 1/4 cup cornstarch. This was one of the worst recipes I have ever made: the sauce was gloopy and thick, sickeningly sweet, with very little orange flavor: my son would not eat it, I barely could. Please rewrite the directions so that they make sense, particularly the part which reads "toss the dried beef with cornstarch." What cornstarch? I was instructed to mix it with water and stir into the leftover marinade. You might want to reword to add the reserved marinade instead of calling it soy sauce mixture. Remember that it had raw meat in it so it must be reheated thoroughly, but it was so thick it was pretty gross.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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