Chen Pi Niu Rou (tangy Orange Beef)
Chen Pi Niu Rou, also known as Tangy Orange Beef, is a popular dish in Pakistani Chinese cuisine. This flavorful and aromatic dish combines tender beef with the tangy and citrusy flavors of orange, creating a delightful fusion of tastes.
Ingredients
- 1 pound beef, thinly sliced
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 orange, zest and juice
- 2 tablespoons sugar
- 1/4 cup chicken broth
- Green onions, sliced for garnish
Instructions
- In a bowl, combine the beef, cornstarch, soy sauce, and sesame oil. Toss to coat the beef evenly.
- Heat vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add garlic and ginger. Cook for 1-2 minutes until fragrant.
- Add the orange zest, orange juice, sugar, and chicken broth to the skillet. Stir to combine and bring to a simmer.
- Return the beef to the skillet and toss to coat in the orange sauce. Cook for an additional 2-3 minutes until the sauce thickens and coats the beef.
- Transfer the Chen Pi Niu Rou to a serving dish and garnish with sliced green onions.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large skillet or wok Cutting board Knife Bowl Measuring spoons Measuring cup
Tools
Stove Cooking spoon
Serving suggestions
Serve the Chen Pi Niu Rou over steamed rice or noodles for a complete meal.
Tips & tricks
For a spicier version, add some red pepper flakes or diced chili peppers to the dish.
Cost
$15