This family favourite is based on a Rachel Ray recipe for Crispy Beef with Orange and Chilies. I find her a little annoying on tv, but she often cooks balanced dinners that are very affordable, so I can’t help but cook her dishes! I changed this recipe up a bit based on our tastes, and used much less oil. Cooking the meat this way is awesome, it gets nice and crispy from the cornstarch, and tastes just like take out, but you know exactly what is in it and how it was prepared! You control the salt and the quality of ingredients, so you can make it as healthy or as junky as you like. Enjoy!
Crispy Orange Beef – Serves 4 Cost : $10.16
(adapted from a Rachel Ray recipe)
- High-temperature frying oil
- 450g fast fry inside round steak, cut into thin strips (bought 2 at $4.46 each, regular price)
- 1/4 cup cornstarch
- 1 1 1/2-inch piece of fresh ginger root, grated (grates easily when frozen)
- 1 clove garlic, sliced
- 1 onion, quartered and thinly sliced
- 1 bundle broccoli, cut into small pieces ($1.24)
- 1/3 cup orange juice
- 1/2 cup low sodium soy sauce, sweetened with 2 tablespoons superfine sugar
- 1 tbsp lime juice
- chopped peanuts
Cover the bottom of a large fry pan with oil and heat over medium-high heat. Toss the steak in the cornstarch ensuring each piece is fully coated. Cook the meat in the oil, turning every few minutes, until it is crispy. Remove from oil to paper towels. Discard oil, leaving only a tablespoon or so in the pan. Add the onions, broccoli, ginger and garlic. Cook for 4-5 minutes until vegetables have softened a little. In a small bowl, mix together the soy sauce, sugar, orange juice, and lime juice. Pour liquid over vegetable mixture, and continue to simmer over medium-low heat until broccoli is tender, 4-5 more minutes.
Serve over brown (or white) rice, placing the crispy beef on top of the vegetables and sprinkle with the chopped peanuts.
Don’t you just love when you can cook a dish that tastes like takeout, but is healthier and much lower in sodium? I made a few changes from the original recipe, but it is basically the same thing. I prefer the bold taste of the ginger coming through, with just a hint of garlic, so I only use one clove. I also don’t add the chilies, as myself and my kids don’t like spicy food that much. My hubby just loads on the Sriacha sauce to his ;). And I’m not a fan of using fruit peel in dishes, unless I’m buying an organic orange, so I skip that and just add orange juice. The best part of this meal is how inexpensive it is, as I really only counted the steak and broccoli in the price; all the other ingredients are pantry staples that I always have on hand. This recipe could also easily be adapted to chicken, pork, or even tofu, though I’m not sure if the cornstarch would crisp those proteins the same.