Grilled Orange Ginger Beef Recipe

Name: Grilled Orange Ginger Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs chuck steaks, cut about 1 to 1 1/2 inch thick; 1 cup frozen orange juice concentrate, thawed; 1 cup soy sauce; 5 dried Thai chiles; 3 garlic cloves, minced & crushed; 1/2 teaspoon chili paste; 1/2 teaspoon hot pepper sesame oil; 1 teaspoon dried orange peel; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons grated fresh ginger; 1 tablespoon brown sugar; 1/2 tablespoon cornstarch; 1/2 cup hot & spicy peanuts, crushed; 3 green onions, thinly sliced

Servings: persons

3 1/2 lbs chuck steaks, cut about 1 to 1 1/2 inch thick
1 cup frozen orange juice concentrate, thawed
1 cup soy sauce
5 dried Thai chiles
3 garlic cloves, minced & crushed
1/2 teaspoon chili paste
1/2 teaspoon hot pepper sesame oil
1 teaspoon dried orange peel
1/2 teaspoon crushed red pepper flakes
2 teaspoons grated fresh ginger
1 tablespoon brown sugar
1/2 tablespoon cornstarch
1/2 cup hot & spicy peanuts, crushed
3 green onions, thinly sliced

1
Pierce meat all over with fork or tenderizer.
2
Place in food storage bag with orange juice, soy sauce, chili peppers, garlic, chili paste, sesame oil, orange peel, red pepper, ginger, and brown sugar.
3
Marinate overnight.
4
Drain off and reserve marinade.
5
Grill meat over medium-high heat, turning at 5 minute intervals until internal temperature reaches 135 degrees, about 10 minutes per side.
6
Remove meat from grill and place on covered platter to rest for 5 minutes.
7
Bring reserved marinade to a boil for 3 minutes.
8
Stir in 1/2 tablespoon cornstarch and simmer until thickened.
9
Slice meat thinly against the grain, drizzle with sauce made from marinade, and garnish with peanuts and green onions.
10
Serve with rice.

1410

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 lbs chuck steaks, cut about 1 to 1 1/2 inch thick, 1 cup frozen orange juice concentrate, thawed, 1 cup soy sauce, 5 dried Thai chiles, and more.

Yes, Grilled Orange Ginger Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Orange Ginger Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions