Comments on: Orange Beef (Crispy Beef Using Cheap Cut)

By: Maggie Zhu

Maggie Zhu — Fri, 26 Jan 2024 15:26:33 +0000

In reply to Bill. Sorry about the confusion! It should be 1/4 cup of cornstarch.

By: Bill

Bill — Fri, 26 Jan 2024 10:10:23 +0000

Maggie I really enjoy your recipes. However, the list of ingredients for this recipe calls for 1/3 cup of corn starch but the instructions call for 1/4 cup of corn starch. Can you clarify what the correct amount of corn starch???

By: denton

denton — Sat, 29 Apr 2023 15:35:12 +0000

Recipe is both easy to follow and excellent. Please, please, please do a cookbook for us meat-eaters!

By: Ron S

Ron S — Fri, 30 Sep 2022 13:21:52 +0000

This is a great recipe. It never fails.

By: Ron

Ron — Fri, 03 Jun 2022 19:22:53 +0000

Great recipe!! Used london broil which is always tough and it came out very tender. Better than take out. Will add this to my regular menu!

By: Dolores Kaulbach

Dolores Kaulbach — Tue, 03 May 2022 14:41:42 +0000

You did it again, another terrific recipe from Maggie Zhu. Thank you.

By: Steve Bush

Steve Bush — Thu, 04 Nov 2021 21:49:27 +0000

Another great recipe. I added a touch of Chile paste this time because I like a little spice but the recipe is great without it.

By: Steve Bush

Steve Bush — Thu, 29 Jul 2021 04:38:56 +0000

Great recipe. Easy to make.

By: Maggie Zhu

Maggie Zhu — Thu, 11 Feb 2021 03:02:51 +0000

In reply to Shan. I think the bitterness might come from the baking soda. Depending on the cut you use, you might not need the baking soda to create a tender result. For example, flank steak is a nice tender cut and will do just well without the baking soda treatment. That bing said, if you're using a tough cut of meat and used the baking soda to tenderize it, what you can do is to add the baking soda first and mix well. Let sit for 15 minutes then rinse it off with running tap water. Then marinate the beef using the wine and salt etc. That might help eliminating the bitterness.

By: Shan

Shan — Thu, 11 Feb 2021 01:39:09 +0000

I tried this recipe and loved it! The beef turned out super tender and crispy. The only thing that didn’t turn out as expected was the sauce tasting a little bitter, which I suspect came from the zest, and using fresh orange juice rather than store bought. Would not using the zest impact the overall taste of the dish, or do you have any recommendation on how to overcome the bitterness? Thanks!