Crispy Orange Flank Steak Delight
Experience the vibrant flavors of Asian-inspired cuisine with this Crispy Orange Flank Steak Delight. This delectable dish features tender strips of flank steak, marinated in a zesty blend of orange juice and spices, then perfectly fried to crisp perfection. Tossed with fresh orange peel and mild chili sauce, this dish captures the essence of Szechuan flavors while balancing heat and sweetness. Served alongside colorful, rough-chopped bell peppers, it’s a delightful meal that will transport your taste buds to the heart of a bustling Asian bistro. Perfect for a weeknight dinner or an impressive gathering, this dish pairs wonderfully with steamed white or brown rice for a complete experience.
N/A
Servings
300
Calories
13
Ingredients
Ingredients
flank steak
1 1/2 lbs (fat removed, sliced against the grain)
cornstarch
1 tablespoon (for marinating beef)
green bell peppers
2 (rough chopped)
oil
as needed (for frying)
egg
1 (beaten)
salt
1/4 teaspoon
water
2 tablespoons
red pepper flakes
1/4 teaspoon
garlic powder
1/4 teaspoon
fresh orange juice
1 cup
plum sauce
1/2 cup
dried chilies
12 (whole)
orange peel
peel from 1 (julienned)
Instructions
1
In a large bowl, combine the egg, 1 tablespoon cornstarch, salt, water, red pepper flakes, and garlic powder to create a marinade.
2
Slice the flank steak against the grain into thin strips, then add to the marinade, tossing well to ensure all pieces are coated. Cover and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3
While the beef is marinating, prepare the sauce. In a medium saucepan, combine the fresh orange juice, plum sauce, and dried chilies. Bring to a boil, then stir in 1 tablespoon cornstarch and reduce heat, allowing it to simmer gently until thickened – about 5-7 minutes.
4
In a wok or large skillet, heat a generous amount of oil over medium-high heat. Using a slotted spoon, carefully add the marinated beef strips to the hot oil, draining off any excess marinade. Deep fry the beef until golden brown and crispy, about 3 minutes. Once cooked, transfer the beef to a plate lined with paper towels to absorb excess oil.
5
Remove all but 2 tablespoons of the frying oil from the wok. Increase the heat to high and pour in the sauce you prepared earlier. Allow it to heat until boiling.
6
Add the chopped green bell peppers and stir-fry for 30 seconds. Finally, gently toss the crispy beef into the sauce, ensuring all pieces are coated well. Stir in the julienned orange peel for an extra burst of flavor.
7
Serve immediately over a bed of hot cooked rice, garnished with additional orange peel if desired.
Nutrition Information
15g
Fat
30g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Orange Flank Steak Delight?
Crispy Orange Flank Steak Delight is an Asian-inspired dish featuring tender strips of flank steak marinated in citrus and spices, deep-fried until crispy, and tossed in a zesty orange and plum sauce.
What cut of beef is used in this recipe?
This recipe specifically uses 1 and 1/2 lbs of flank steak with the fat removed.
How should the flank steak be sliced?
The steak should be sliced against the grain into thin strips to ensure maximum tenderness.
How long does the beef need to marinate?
The beef should marinate for at least 30 minutes, but it can be left in the refrigerator for up to 2 hours.
What ingredients are in the marinade?
The marinade consists of one egg, 1 tablespoon of cornstarch, salt, water, red pepper flakes, and garlic powder.
How do you make the orange sauce?
The sauce is made by boiling 1 cup of fresh orange juice, 1/2 cup of plum sauce, and 12 dried chilies, then thickening it with 1 tablespoon of cornstarch.
How long should the sauce simmer?
The sauce should simmer gently for about 5 to 7 minutes until it reaches a thickened consistency.
How is the beef cooked?
The beef is deep-fried in a wok or large skillet with a generous amount of oil for about 3 minutes until golden brown and crispy.
What is the purpose of the paper towels after frying?
Paper towels are used to line a plate where the cooked beef is transferred to absorb any excess frying oil.
Which vegetables are added to the stir-fry?
The recipe calls for two rough-chopped green bell peppers.
How long do you stir-fry the bell peppers?
The green bell peppers are stir-fried over high heat for only 30 seconds before adding the beef.
What provides the final burst of citrus flavor?
Julienned orange peel from one orange is stirred in at the end for an extra burst of flavor.
What are the recommended side dishes?
This dish pairs wonderfully with a bed of hot cooked steamed white or brown rice.
How many calories are in a serving?
There are 300 calories per serving of Crispy Orange Flank Steak Delight.
What is the fat content of this dish?
The dish contains 15g of fat per serving.
How many carbohydrates are in this recipe?
There are 30g of carbohydrates per serving.
What is the protein content?
Each serving provides 20g of protein.
Is this recipe spicy?
The recipe is described as capturing Szechuan flavors with a balance of heat and sweetness, utilizing red pepper flakes and 12 dried chilies.
How many dried chilies are used?
The recipe uses 12 whole dried chilies.
How much orange juice is required?
You will need 1 cup of fresh orange juice for the sauce.
What type of sauce is used for sweetness?
1/2 cup of plum sauce is used to add sweetness and depth to the orange sauce.
How much cornstarch is needed in total?
You need 2 tablespoons total: 1 tablespoon for the beef marinade and 1 tablespoon to thicken the sauce.
What spices are used for seasoning?
The beef is seasoned with salt, garlic powder, and red pepper flakes.
Can I use orange peel as a garnish?
Yes, the instructions suggest garnishing with additional orange peel if desired.
Is an egg used in this recipe?
Yes, one beaten egg is used in the marinade to help coat the beef.
How many ingredients are in the recipe?
There are a total of 13 ingredients listed for this recipe.
What is the total preparation time for the beef?
The beef takes 30 minutes to 2 hours for marinating and about 3 minutes for frying.
Is this considered a copycat recipe?
Yes, one of the tags associated with this dish is 'copycat recipe,' suggesting it emulates popular bistro styles.
What is the primary cooking oil requirement?
The recipe calls for oil 'as needed' to deep fry the beef strips until crispy.
Should the oil be removed from the wok after frying the beef?
Yes, you should remove all but 2 tablespoons of the frying oil before adding the sauce and vegetables.