Crispy, tender beef strips tossed in a sticky, sweet, and tangy orange sauce. This Chinese-American takeout classic is surprisingly easy to make at home and tastes even better than the restaurant version.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
582cal
50gprotein
39gcarbs
24g
Ingredients
1.5 lb Flank Steak (sliced thinly against the grain)
Tender chicken and crisp vegetables tossed with soft egg noodles in a rich, savory soy-based sauce. This classic Chinese-American takeout favorite is incredibly easy to make at home in under 30 minutes, perfect for a busy weeknight dinner.
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
Crispy orange beef, savory lo mein, and crunchy egg rolls. An energy-giving, kid-approved feast!
This chinese_american dish is perfect for dinner. With 1615.2799999999997 calories and 105.05999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cloves Garlic (minced)
1 inch Ginger (fresh, grated)
0.5 tsp Red Pepper Flakes (adjust to taste)
1 tsp Toasted Sesame Oil
2 tbsp Water (for the sauce slurry)
2 stalks Green Onions (thinly sliced for garnish)
1 tsp Sesame Seeds (toasted, for garnish)
Instructions
1
Prepare and Coat the Beef
If you haven't already, slice the flank steak thinly against the grain into bite-sized strips, about 1/4-inch thick.
In a medium bowl, lightly whisk the egg white until just frothy. Add the beef strips and toss thoroughly to coat each piece.
Add the 1/2 cup of cornstarch to the bowl and toss again until the beef is evenly and completely coated. Set aside for 5-10 minutes.
2
Fry the Beef
In a large, heavy-bottomed skillet or wok, heat 1 cup of vegetable oil over medium-high heat. The oil is ready when a small piece of beef sizzles immediately (around 350°F or 175°C).
Working in 2-3 batches to avoid overcrowding, carefully add the coated beef to the hot oil in a single layer.
Fry for 3-4 minutes, turning occasionally, until the beef is golden brown and crispy.
Using a slotted spoon, transfer the cooked beef to a wire rack to drain. Repeat with the remaining beef.
3
Prepare the Orange Sauce
While the beef is frying, prepare the sauce. In a medium bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, and brown sugar until the sugar is dissolved.
In a separate small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a smooth slurry. Set both bowls aside.
4
Cook the Sauce and Combine
Carefully pour out all but 1 tablespoon of the frying oil from the skillet. Return the skillet to medium heat.
Add the minced garlic, grated ginger, and red pepper flakes. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Pour the orange juice mixture into the skillet and bring it to a simmer.
Give the cornstarch slurry a quick re-whisk, then slowly pour it into the simmering sauce while whisking constantly. Cook for 1-2 minutes until the sauce thickens to a glossy, gravy-like consistency.
Remove from heat and stir in the toasted sesame oil.
Add the crispy fried beef back to the skillet and gently toss to coat every piece in the sauce.
5
Garnish and Serve
Transfer the Orange Beef to a serving platter.
Garnish generously with sliced green onions and toasted sesame seeds.
Serve immediately with steamed rice or noodles to ensure the beef stays as crispy as possible.
617cal
41gprotein
74gcarbs
18gfat
Ingredients
12 oz Lo Mein Egg Noodles
1 lb Boneless Skinless Chicken Breast (Cut into thin, bite-sized strips)
0.25 cup Low Sodium Soy Sauce (Divided for marinade and sauce)
4 tsp Cornstarch (Divided for marinade and sauce)
1 tbsp Shaoxing Wine (Optional, or use dry sherry)
2 tbsp Vegetable Oil (Divided for cooking)
4 tsp Toasted Sesame Oil (Divided for noodles and sauce)
2 tbsp Oyster Sauce
1 tsp Sugar
0.25 tsp White Pepper (Optional, but recommended for authentic flavor)
2 tbsp Water
4 clove Garlic (Minced)
1 inch Ginger (Freshly grated)
2 medium Carrot (Julienned or thinly sliced)
1 medium Red Bell Pepper (Thinly sliced)
2 cup Bok Choy (Roughly chopped)
4 stalk Scallions (Sliced, with white and green parts separated)
1 tsp Sesame Seeds (For garnish)
Instructions
1
Marinate Chicken & Prepare Sauce
In a medium bowl, combine the chicken strips with 1 tablespoon of soy sauce, 1 tablespoon (3 tsp) of cornstarch, and the Shaoxing wine (if using). Mix well and set aside to marinate for at least 15 minutes.
In a small bowl, whisk together the remaining 3 tablespoons of soy sauce, oyster sauce, sugar, the remaining 1 teaspoon of cornstarch, water, and white pepper. This is your lo mein sauce. Set aside.
2
Cook Noodles
Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until just al dente (usually 3-5 minutes).
Drain the noodles immediately and rinse with cold water to stop the cooking process. Toss with 1 teaspoon of toasted sesame oil to prevent them from sticking together. Set aside.
3
Cook Chicken & Aromatics
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it begins to shimmer.
Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the wok and set aside.
Reduce heat to medium-high. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30-45 seconds until fragrant.
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
Increase the heat back to high. Add the carrots and red bell pepper to the wok. Stir-fry for 2-3 minutes until they are crisp-tender.
Add the chopped bok choy and stir-fry for another 1-2 minutes until the leaves have just wilted but the stems are still crisp.
5
Combine and Serve
Return the cooked chicken and noodles to the wok with the vegetables.
Give the sauce a quick stir and pour it over everything. Add the remaining 1 tablespoon (3 tsp) of toasted sesame oil.
Using tongs, toss everything together continuously for 1-2 minutes, ensuring the noodles, chicken, and vegetables are well-coated and heated through.
Stir in the green parts of the scallions.
Serve immediately, garnished with a sprinkle of sesame seeds.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
