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This delicious Chinese-style dish features orange juice, garlic, and soy flavors. Serve with rice.

Source: Everyday Food, January/February 2004
Total Time Prep Servings



Cook's Notes

When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender. Cutting the orange crosswise allows the connective tissues to stay in place, so the slices are less likely to break apart when tossed with the beef.

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How would you rate this recipe?
  • Juliette1001
    18 DEC, 2010
    I somewhat agree with EveAllen's comments. Enough with the orange already. Didn't sit well when biting into a sweet piece of orange. But besides the pieces the zest and juice with the beef and all other accompanying ingredients are simply delicious. That zesty flavor was great.
  • smd1227
    27 JAN, 2010
    After reading the comments, I decided to add some freshly-grated ginger, a couple of pepper flakes for some heat and some toasted sesame oil. After plating, I sprinkled the top with toasted sesame seeds. I will definitely be making this again.
  • eveallen
    24 OCT, 2008
    I also was not please with this dish but because it was too sweet. The orange flavored sauce was okay, but there was too much orange with all the slices! It might have been better if I had left out the slices and added something to balance the sweet sauce. My family managed to eat it with smiles but I will not be making this one again.
  • MS12151067
    24 SEP, 2008
    I made this dish and something must have gone horribly wrong. It was the most bitter horrible thing I ever tried to eat. Anyone know why? The oranges that I used were the sweetest navel oranges I had seen in a long time. What happened?

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