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    Recipes — Beef Flank steak

    Orange Beef

    Crispy beef in crazy delicious orange sauce. This homemade orange beef recipes is healthier and so much better than Chinese takeouts.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 5 minutes
        •    Yield: Serves 3


        •    oil for deep-frying
        •    1 tbsp cooking oil
        •    2 cloves garlic, minced
        •    white sesame for garnishing
        •    chopped scallion for garnishing
        •    10 oz beef sirloin or flank steak, cut into bite-sized pieces

    Frying Batter:

        •    1 large egg
        •    2 tbsps cornstarch
        •    1/2 tbsp cooking oil
        •    1/2 tsp baking powder
        •    1/4 cup water, ice cold
        •    1/4 cup all-purpose flour, sifted

    Orange sauce:

        •    2 tbsps sugar
        •    1 tsp cornstarch
        •    1 tbsp soy sauce
        •    1/3 cup orange juice
        •    1 tsp apple cider vinegar or Chinese rice vinegar


    1. Heat up a pot of oil to 375F.
    2. Combine all the ingredients in the Frying Batter together, stir well so there is no lump. Transfer the beef into the frying batter, coat well. Mix all the ingredients in Orange Sauce together, set aside.
    3. Deep fry the beef in a batches. Once they turn light brown, remove from the oil with a strainer and transfer to a plate lined with paper towels. Deep fry the beef twice by dipping the fried beef into the batter again and deep-fry until they turn golden brown.
    4. Heat up a skillet with the oil and stir-fry the garlic until aromatic. Add the Orange Sauce and cooks until it thickens. Transfer the beef into the skillet, stir to combine well. Dish out, garnish with sesame and scallions and serve immediately.

    NOTE: Double on the Orange Sauce if you like it saucy. Also, add 1 teaspoon grated orange zest and 1 tablespoon garlic chili sauce to jazz up the taste, if you like.

    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/orange-beef-recipe/

    Skirt steak salad with arugula and blue cheese

    Love this dish because it reminded me that steak doesn’t have to be a heavy, overly indulgent meal, especially when paired with pretty cherry tomatoes, spicy arugula and a bright vinaigrette. And blue cheese, because to quote one of my favorite commercials of all time, "Is it healthy? Of cause it is; it's a salad, isn't it?"

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


    • 1 pound skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature
    • 1 to 2 tablespoons olive oil
    • 1 pint (2 cups) cherry tomatoes, halved
    • 1/2 cup (about 4 ounces) crumbled blue cheese
    • 1/2 pound baby arugula
    • Vinaigrette
    • 3 tablespoons minced chives, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnish

    Steakhouse Mustard Vinaigrette

    • 1 tablespoon coarse Dijon mustard
    • 1 tablespoon coarse Dijon mustard
    • 1/4 teaspoon Worcestershire sauce
    • 1/2 teaspoon honey
    • 1/3 cup olive oil


    1. Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.
    2. In a cast-iron skillet: Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. You may need to cook your steak halves separately, depending on the size of your pan.
    3. On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
    4. Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste, then sprinkle with chives, scallions or red onion. Serve with additional vinaigrette on the side.

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Skirt-steak-salad-with-arugula-and-blue-cheese-305471?prm-v1

    Carne Asada

    Carne Asada a Mexican term that means grilled meat and is usually grilled on an outdoor grill or on a grill indoors. It is usually a flank or skirt steak that has been marinated in a well seasoned marinade before grilling.

    Carne Asada is one of the most popular dishes in Mexican cuisine, and originated primarily in the northern and western parts of Mexico, making it's way to Texas, New Mexico and Arizona. It is one of my husbands favorite Mexican meats and I am happy to share this recipe with all of you today.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •   2 pounds skirt steak (or flank)
    2 lemon (sliced thin)
    1 orange (sliced thin)
    1 onions (sliced thin)
    1 cup fresh cilantro (chopped)
    1 teaspoon cumin
        •   1 1/2 teaspoon paprika
        •   1 teaspoon garlic powder
        •   1 teaspoon chili powder
        •   1/2 teaspoon oregano
        •   5 tablespoons soy sauce
        •   1-1/2 cups beer


    1. Mix the cumin, paprika, garlic powder, chili powder and oregano in a small bowl.
    2. Rub the dry season mix on both sides of the meat covering well using all the season mix.
    3. In a large bowl, layer 1/2 of the onion slices and the lemon slices, place the meat on top of that layer.
    4. Sprinkle 1/2 of the Soy Sauce over the layer.
    5. On the next layer, place the other 1/2 of the onion slices and the orange slices.
    6. Sprinkle the other half of the Soy Sauce on top of that layer.
    7. Place the chopped cilantro on top of the layers.
    8. Pour the beer over the layers and cover the bowl.
    9. Place in the refrigerator overnight before grilling.
    10. Remove the meat from the marinade and discard the marinade.
    11. Place the meat on a very hot grill and grill 6 minutes on each side, then remove from grill and let set for 10 minutes before slicing.
    12. Slice the meat against the grain in very thin slices.

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Carne-Asada-1234203?prm-v1