Orange and Ginger are a classic combination — the sweetness of the orange is balanced by the slight heat of the ginger. In my Orange Ginger Beef Stir Fry Recipe, I make my own Orange Ginger sauce by reducing down orange juice and minced ginger, and enhance the sweet and spicy flavors with honey and crushed red pepper flakes. Garlic adds a little bit of savory, and soy sauce adds salt. This Orange Ginger sauce works really well with beef, chicken, or for a vegetarian option just substitute tofu for the meat. This is one amazing stir fry.
Click the link for the complete recipe and accompanying High Definition (HD) cooking video on how to make Orange Ginger Beef Stir Fry. And check out the recommended beer to serve with this dish; It’s spot-on!
High Definition Video Presented Here on How To Make Orange Ginger Beef Stir Fry
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 6 portions
Orange Ginger Sauce Ingredients:
- 3 cups of orange juice
- 2 tablespoons hoisin (if you can’t find hoisin sauce, don’t worry – just add 1 tbsp more of soy sauce and honey)
- 2 tablespoons of soy sauce
- 1 teaspoon of crushed red pepper flakes
- 2 tablespoons of honey
- 1 thumb-sized piece of ginger, minced
- 2 cloves of garlic, minced
- 1 teaspoon of corn starch (optional)
- 1/2 teaspoon of crushed red pepper flakes (optional, and adjust for preference)
Orange Ginger Sauce Directions:
- Mix all of the Orange Ginger Sauce ingredients. Adjust amount of soy sauce and honey to your taste. Bring sauce to a boil, and reduce down to medium heat
- Simmer sauce for 15-20 minutes until thick, and reduced by at least half. It should darken and have a syrup-like consistency. If it’s not thick enough, dissolve corn starch in a splash of cold water. Add to sauce to thicken it
- Set aside until you’re ready to add it to the stir fry
Stir Fry Ingredients:
- 3 tablespoons of sesame oil
- 2 red peppers cut julienne style (julienne means long thin strips)
- 1 red chili pepper (adjust quantity to suite you taste for spicy food)
- 3 heads of baby bok choy (otherwise known as bak choi, paak choi, or Chinese chard cabbage)
- optional: sliced red onions, baby corn, sugar snap peas, etc.
- 1/4 cup of sesame seeds
- 2 lbs (1kg) of tender cut of beef (like rib eye), chicken breasts, or for a vegetarian option, 1″ cubed tofu
- 3 cups of bean sprouts
- Steamed or cooked rice
- Green onions, chopped
Stir Fry Directions:
- In a wok, heat the sesame oil and add the red pepper and chili pepper. Saute until softened
- Cut up the baby bok choy and add to the wok, saute for another 5 minutes or until the bok choy is wilted down a bit. Add any optional veggies you want to add to your stir fry at this point as well:
- Meanwhile, toast the sesame seeds in a frying pan on med/high heat for 2-3 minutes. They will turn golden brown very quickly so be careful to constantly mix them and don’t let them burn!
- Once the vegetables are softened, remove them from the wok and set aside. Add a splash of sesame oil to the wok, and toss in the beef (or chicken, or tofu). Fry in the wok for about 5-10 minutes or until the outside of the meat is just cooked. The inside will cook through by the time you are done making the stir fry:
- Add the vegetables back into the wok with the meat or tofu. Add the Orange Ginger Sauce which should have reduced down nicely by now, and mix everything well
- Fold in the bean sprouts into the stir fry
- Plate immediately over a bed of steamed or cooked rice. Garnish with toasted sesame seeds and green onions and serve hot
Erdinger is a natural choice for this dish. With notes of orange, banana, and cloves, it’s the perfect choice to compliment the spicy and citrus flavors of this stir fry.