Have you ever tried to combine these ingredients to create one of the amazing Vietnamese Food Recipes for your family meal? Yes, they are beef meat and orange juice. We also can call this dish is Beef with Orange Sauce (Bò Sốt Cam).
Eating with steamed rice and hot soup is my favorite choice for lunch. Much more energy for working and studying, so why not start cooking one of the interesting Vietnamese Food Recipes like this right now?
Beef with Orange Sauce Recipe (Bò Sốt Cam)Print Recipe
- 300g beef meat
- 2 oranges
- 1 tablespoon orange juice
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon minced ginger
- 1 tablespoon sugar
- 2 tablespoons corn starch, 2 teaspoons tapioca starch
- 3 cloves of garlic
- Salt, pepper, sugar.
Clean orange, peel and get orange skin (do not peel to the white skin inside).
Mix tapioca starch with a little water and pour more soy sauce, orange juice, minced ginger, orange skin and sugar into bowl, mix well.
Clean beef carefully, absorb all wasted water and slice thinly. Marinate with a little salt and pepper.
Roll one by one sliced beef through corn starch carefully.
Heat the oil, use the large heat and fry beef in 30 – 60 seconds. The first step to create one of amazing Vietnamese Food Recipes is arrived.
Put beef on plate added paper napkin to absorb wasted oil.
Peel off the cover of garlic and mince well. Clean another orange fruit, slice small.
Use another pan, heat oil with minced garlic until it is fragrant.
Pour mixture orange sauce in step 2 into and cook until it start boiling.
Next, add more fried beef and fry in 3- 4 minutes to make sure it will absorb orange sauce. Season again to suit your flavor and turn off the heat.
Finally, serving with steamed rice is my favorite as I already told you above. It is really interesting, right? If this is the first time you hear about this combination, trust me; its flavor is also delicious as its name. Hope you will love one of stunning Vietnamese Food Recipes like this. Good luck for your cooking and have a good appetite.