This garlic beef tastes just like garlic beef from a Chinese restaurant.  Who need the takeout when you can make authentic tasting garlic beef at home :)  This garlic beef recipe is very quick and easy to make.   For a perfect side dish, use the rice cooker to make the rice.

Ingredients For Garlic Beef With Green Peppers:

1 lb of beef, chopped
1 onions, chopped
2 green peppers, chopped
1/2 cup bottled teryaki sauce
4 cloves garlic, minced
1/2 tsp ground black pepper
1/8 tsp ground red pepper
2 tbsp oil

Directions How To Make Garlic Beef With Green Peppers:

Put beef in a bowl and pour teryaki sauce over it.  Toss to coat.  Leave to marinate at room temperature for 20 minutes.

Meanwhile, heat 1 tbsp of oil in a large non-stick frying pan.  Add green peppers and onions, and cook, stirring periodically, for 5 minutes, or until peppers cooked through.  Add salt to taste and remove the peppers and onions from the frying pans into a clean bowl and set aside.

When the beef is done marinating, heat another 1 tbsp of oil in a large non-stick frying pan.  Add minced garlic and stir for 30 seconds.  Add the beef and stir.  Cook, stirring periodically, for 5 minutes or until the beef is no longer pink.  Add cooked green peppers and onions and stir.  Sprinkle with black pepper and red pepper and stir.  Add salt to taste if necessary.

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Tags: beef, chinese food, garlic, green peppers, onions

Ingredients For Chinese Orange Chicken Recipe:

2 lbs skinless boneless chicken breasts, cut into 1-inch pieces
oil for frying

Sauce For Chinese Orange Chicken Recipe:
2 cups orange juice
1/2 cup white vinegar
1/2 cup soy sauce
1 cup dark brown sugar
8 garlic cloves, minced
1-inch piece of ginger root, grated
1 tsp red pepper
1 tbsp cornstarch

Coating For Chinese Orange Chicken:

4 egg whites, whisked
1 cup cornstarch

Directions On How To Make Chinese Orange Chicken At Home:

Combine all sauce ingredients except cornstarch and mix well. 

Put chicken pieces in a bowl and pour 1 cup of the sauce over the chicken (reserve the rest of the sauce).  Mix it with your hands so all the chicken is covered with sauce.  Leave to marinate at room temperature for 30 minutes.

Put the remaining sauce in a sauce pan and bring to a boil.  In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp of water.  Add cornstarch mixture to the sauce and stir for 2 minutes, until sauce is thickened.

Fry the chicken:

You will need to fry it in batches, so the chicken pieces are not crowded in the pan – they need to fit in a single layer without much touching.

Heat the oil (enough to cover the bottom of the pan) in a large frying pan over medium-high heat.  Put 1 cup of cornstarch in a large plate.

Coat the first batch of chicken pieces – dip them in the egg whites (so they are covered in egg white all over), then remove from egg whites and roll in the cornstarch (so they are covered with cornstarch all over). 

Put the chicken in a frying pan.  Fry, stirring occasionally, for about 3 minutes, until golden-brown all over.  Remove from the frying pan. 

Add more oil to the pan (enough to cover the bottom of the pan).  Repeat coating and frying with the remaining batches of chicken.

If the sauce got cold, reheat it.  Pour the orange sauce over the chicken, stir so it’s coated, and serve.

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Tags: chicken, chinese food, main dish, orange