Orange Tempura Beef
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
This meal really hit the spot a couple of nights ago when we had it for dinner at our house. I make it with good cut of steak and sometimes even use it as a "leftover rescue recipe" when leftovers are availabe from a steak dinner, especially if that steak is still on the rare side. The kids love this one too. We mostly serve it on a bed of plain brown rice but I like it with linguine pasta as well.
Tempura Batter
1 cup flour
1 cup milk
1 large egg
Whisk together until just combined. Lumps are okay; even preferable. Set aside for 10 minutes
Orange Sauce
In a medium saucepan, heat
2 cloves minced garlic
2 tablespoon olive oil
Cook for one minute to soften the garlic then add
1 ½ cups orange juice
3 tablespoon brown sugar
Zest of one orange
½ teaspoon Chinese five spice powder
½ teaspoon black pepper
½ teaspoon kosher salt
2 tablespoon fresh grated ginger
1 teaspoon chili flakes (optional if you don’t like spicy heat)
Simmer to reduce the volume by about ⅓ then thicken the sauce with
1 tablespoon cornstarch dissolved in an ounce or two of orange juice.
Finish the sauce at the end by adding and stirring in
2 tablespoon of butter
Preheat canola oil in a deep fryer to 350 degrees F. Dip the slices of steak into the tempura batter and drop them into the hot oil. Fry for only a few minutes until crispy golden brown. Drain on a metal rack over a cookie sheet and keep warm in the oven between batches.
While you fry the steak, sauté in olive oil
1 julienned red pepper
1 small julienned red onion
Finally toss the peppers, onions, tempura steak and the sauce all together lightly and garnish with some toasted almonds and orange sections.
