You can try something new and exciting on the dinner table with this orange spaghetti. It’s simple to whip up and tastes wonderful with a side salad for lunch or dinner during the week.
This orange pasta sauce was so delicious. I was blown away by its unexpectedly zesty orange taste and have been trying to replicate it. I told my two daughters that that particular memory inspired this orange spaghetti sauce. Better now than never!
- 225g of rigatoni
- 115g of pancetta or bacon
- 3 cloves of thinly sliced garlic
- 1 medium onion; thinly sliced
- 1 cup of orange juice
- ½ cup of tomato paste
- ½ cup of julienned basil
- 1/3 cup of half-and-half or heavy cream
- ¼ cup of grated Parmesan cheese
- 3 tablespoons of olive oil
- zest 1/2 an orange
- salt and pepper
- Cut the beef across the grain into pieces that are 2 to 3 inches (5-7 cm) long and 1/8 to 1/4 of an inch (approximately 0.5 cm) thick. Throw the meat, water, cornstarch, orange juice, oil, oyster sauce, baking soda, and five spice powder (if using) into a medium bowl and mix well. Prepare the marinade and let it sit for an hour.
- Add the sugar and hot water to a basin of suitable size. The sugar must be dissolved, so stir. After that, pour in some orange marmalade, orange juice, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix everything and put it aside.
- Prepare a shallow bowl or dish with a quarter cup of cornstarch. Dredge some of the steaks, and then shake off the excess cornstarch.
- Stirring constantly to ensure consistent heating, bring a third cup of vegetable oil to a high temperature in a wok until it just starts to smoke. Evenly disperse a few beef slices in the wok.
- Brown the beef by searing it for 45 seconds to 1 minute per side (in batches, so that each piece of meat is in contact with the oil).
- Take the beef out of the wok and let the excess oil drain off. Cook the beef in batches until it’s all done. Remove from consideration.
- To a pot, add 1/2 teaspoon of salt and 1/2 tablespoon of oil, and bring to a boil. Then, add 4 cups of water. Cook the broccoli for 45 seconds after adding it (or a few seconds longer if you like your broccoli softer).
- Rinse the broccoli using cold running water, and then arrange it in a decorative border around the edge of the serving dish.
- Go back to stirring the wok. Reduce the oil for frying by all except 1 tablespoon. Place the ginger slices, dried chiles, dried orange peel, and star anise in a pan over medium-low heat. For 30-60 seconds while stirring, you may caramelize the ginger, toast the star anise, and dry chiles. Stir-fry for another 30 seconds after you add the garlic and scallions.
- Add the sauce, stir it well, and turn the heat up to medium-high to get it to a simmer. When the sauce is at a simmer, add the cornstarch slurry and whisk until it thickens enough to coat a spoon.
- Put the steak there (and the broccoli if you want it cooked in the sauce). Put a scoop onto a serving platter and serve right away.