Rafed English

Orange Peel Beef


1 egg, slightly beaten

1 teaspoon garlic powder

1 teaspoon red ground pepper

1 tablespoon cornstarch

500 g beef fillet, trimmed and sliced thin (5mm)

1 cup corn flour or 133 g

½ cup vegetable oil, for frying


for the sauce:

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 cup orange juice or 250 ml

50 g orange zest, cut into thin strips

1 tablespoon chilli flakes

½ cup plum jam or 100 g

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon fresh ginger, crushed

1 teaspoon corn flour

¼ cup water or 65 ml, cold

4 medium chili pepper or 50 g, sliced and deseeded


Combine Eggs, Garlic Powder, Red Chili Flakes and Corn Starch together to form a batter. Add Beef Slices and gently coat all pieces with the egg mixture. Cover with plastic wrap and allow to marinate in the fridge for 20 minutes.

Bread the Beef with Corn Flour, allow to sit for a few min and deep fry until slightly golden and set aside on kitchen paper for excess oil to drain.

In a medium sauce pan, dissolve 2 MAGGI® Chicken Bouillon cube in 125ml Hot Water, add Orange Juice, Orange Peel, Chili Flakes, Plum Marmalade, Oyster Sauce, Soy Sauce and Ginger and slowly bring to a boil. Combine Corn Flour and Cold Water and stir into the sauce.

Pour sauce in a hot wok and stir until it thickens. Add fried Beef and finish with Sweet Chili Pepper slices.

Serve with White Rice, and Garnish with toasted Sesame Seeds.




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