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.
- 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
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.