Appears in Cook's Illustrated January/February 2006
Invented in Chinese American restaurants, this dish is a well-loved classic. We wanted to create a recipe that would be sure to deliver a beautifully crisp texture and well-balanced flavor every time.
For our version of orange-flavored beef, we marinated the meat in a mixture of soy sauce, garlic, ginger, sugar, vinegar, fresh orange juice, and chicken broth, reserving some marinade to become the base for the final sauce. We created a te...