This recipe is so easy and comes together so quickly, why order out? To make it, you will need a pound of beef tenderloin or you could also use top sirloin. You’ll also need an orange, or at least part of one. Many American Chinese Restaurants use lots and lots of sugar, this recipe does not.
- 1 pound beef tenderloin or top sirloin
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1/4 – 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon grated orange peel
- 1 tablespoons soy sauce
- 2 tablespoons orange juice
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil
- 2 cups hot cooked white rice, for serving
- orange slices, for garnish
Cut beef lengthwise in half, then crosswise into thin slices. Toss with garlic, ginger, pepper flakes, and orange peel to marinate for a few minutes.
In a bowl, whisk together the soy sauce, orange juice, sherry, and cornstarch.
Heat a wok, or large skillet, over medium high heat. Add the oil and let get hot. Add half the beef mixture to the wok and stir fry until just barely cooked with a tiny bit of pink in the center. Remove to a bowl. Repeat with the remaining beef.
Stir the soy sauce mixture into the wok until the boils and thickens, about 30 seconds. Return beef to the wok and toss to coat with sauce.
Serve over white rice, if desired, and with orange slices for garnish.