Steamed Orange Beef


Many of us know orange beef as a fried, sugar-laden dish; this version has the defined flavors but none of the heaviness. The beef is best enjoyed wrapped up in iceberg lettuce leaves.

Plus: More Beef Recipes and Tips


  1. 1/2 pound lean ground sirloin
  2. 1/2 cup thinly sliced scallions
  3. 1/3 cup finely diced water chestnuts
  4. 1/4 cup chicken stock
  5. 1 1/2 tablespoons minced orange zest
  6. 1 tablespoon Shao-Hsing wine or dry sherry
  7. 1 tablespoon oyster sauce
  8. 1 tablespoon dark soy sauce
  9. 1 tablespoon cornstarch
  10. 2 teaspoons finely grated fresh ginger
  11. 1 teaspoon Shallot Oil
  12. 1 teaspoon sugar
  13. 1/2 teaspoon white vinegar
  14. Salt and freshly ground white pepper
  15. 1/4 cup finely diced red bell pepper
  16. 2 tablespoons minced fresh coriander (cilantro)
  17. 8 iceberg lettuce leaves
  1. Combine all of the ingredients in a large bowl. Stir in one direction until well mixed, then transfer the meat to a shallow heatproof bowl.
  2. Set the bowl in a steamer over boiling water and steam until the meat is cooked through, about 15 minutes. Remove the bowl from the steamer and sprinkle the beef with the red pepper and coriander. Serve with the lettuce leaves.
One Serving Calories 133 kcal, Total Fat 3.9 gm, Saturated Fat 1.1 gm.

Suggested Pairing

A low-tannin red, such as Antinori Santa Christina Sangiovese from Italy or Montevina Terra d'Oro Barbera from California, would suit this delicate dish.