Stir-Fried Orange Beef

Leftovers can be used to make sandwiches.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 4


  • 2 tsp. Chinese rice wine or dry sherry, divided
  • 1⁄2 tsp. baking soda
  • 1 lb. sirloin or flank steak, shredded
  • 2 Tbsp. soy sauce
  • 1 tsp. sugar
  • 1⁄4 tsp. chili paste
  • 3 Tbsp. oil for stir-frying
  • 2 slices ginger, minced
  • 1 clove garlic, peeled and minced
  • 1 medium green onion, trimmed and sliced
  • 1⁄3 cup dried orange peel, cut into thin slices
  • 3 cups cooked white rice


  • Add 1 teaspoon rice wine and baking soda to a bowl. Add the beef. Marinate for 30 minutes.
  • Combine soy sauce, sugar, chili paste, and 1 teaspoon rice wine. Set aside.
  • Add 2 tablespoons oil to a preheated wok or medium skillet. When oil is hot, add beef. Stir-fry until it is nearly cooked through. Remove from the wok and drain on paper towels.
  • Add 1 tablespoon oil. Add ginger, garlic, green onion, and dried orange peel. Stir-fry until orange peel is aromatic. Add the sauce in the middle and bring to a boil. Put beef back in. Mix everything and stir-fry until beef is cooked through. Serve hot over rice.