Uploaded December 2017 | Updated September 2026, 2 weeks ago
How to cook your own Kosher Chinese Takeout with fresh citrus, meat, and veggies of your choice. Simple, healthy and flexible - watch my technique for getting crispy beef, simple mandarin orange sauce in the pan, and crisp tender veggies. Serve over steamed rice, and dinner is served for a fraction of the cost of takeout!
Ingredients:
1 lb. thinly sliced steak or stir fry meat (we used Ribeye)
1-2 cups cornstarch, for dusting meat
2 teaspoons cornstarch for slurry (mix with a splash of water before making sauce)
2 cloves garlic, peeled and thinly sliced
Juice and zest from 2 mandarin oranges or 1 large orange (appx. 1/3 cup of juice)
3 heaping spoonfuls granulated sugar
3 Tbsp. low sodium soy sauce (plus more to taste)
Grapeseed oil or other flavorless oil
4 cups chopped vegetables (we used 2 stalks broccoli, cut into florets, 1 carrot peeled and sliced on diagonal, 1 handful snow peas) - you can also sub in a bag of frozen vegetables, washed and prepared veggies from the market, or assorted leftover veggies from a party platter
2 scallions chopped
Optional ingredients, to taste:
sliced ginger (to add to aromatics)
dried chili (add to aromatics)
dash of toasted sesame oil, to finish dish
Spoonful of orange marmalade added to juice/soy sauce mixture, if you prefer a sweeter, stickier sauce
Can of beef broth - add a little at a time to the thickened sauce, if desired, to either thin the sauce or extend the recipe for more sauce with a beefier flavor
Salt or additional soy sauce
For more sauce: Garlic/Zest/Juice/Sugar/Soy Sauce/Slurry amounts can also be doubled, if you prefer a lot of sauce on your dish - this recipe just coats the meat and veggies as they quickly cook, without a ton of excess sauce.
Serve with steamed rice on the side.
For more ideas like this, visit our blog: littlekosherlunch.com
How to cook your own Kosher Chinese Takeout with fresh citrus, meat, and veggies of your choice. Simple, healthy and flexible - watch my technique for getting crispy beef, simple mandarin orange sauce in the pan, and crisp tender veggies. Serve over steamed rice, and dinner is served for a fraction of the cost of takeout!
Ingredients:
1 lb. thinly sliced steak or stir fry meat (we used Ribeye)
1-2 cups cornstarch, for dusting meat
2 teaspoons cornstarch for slurry (mix with a splash of water before making sauce)
2 cloves garlic, peeled and thinly sliced
Juice and zest from 2 mandarin oranges or 1 large orange (appx. 1/3 cup of juice)
3 heaping spoonfuls granulated sugar
3 Tbsp. low sodium soy sauce (plus more to taste)
Grapeseed oil or other flavorless oil
4 cups chopped vegetables (we used 2 stalks broccoli, cut into florets, 1 carrot peeled and sliced on diagonal, 1 handful snow peas) - you can also sub in a bag of frozen vegetables, washed and prepared veggies from the market, or assorted leftover veggies from a party platter
2 scallions chopped
Optional ingredients, to taste:
sliced ginger (to add to aromatics)
dried chili (add to aromatics)
dash of toasted sesame oil, to finish dish
Spoonful of orange marmalade added to juice/soy sauce mixture, if you prefer a sweeter, stickier sauce
Can of beef broth - add a little at a time to the thickened sauce, if desired, to either thin the sauce or extend the recipe for more sauce with a beefier flavor
Salt or additional soy sauce
For more sauce: Garlic/Zest/Juice/Sugar/Soy Sauce/Slurry amounts can also be doubled, if you prefer a lot of sauce on your dish - this recipe just coats the meat and veggies as they quickly cook, without a ton of excess sauce.
Serve with steamed rice on the side.
For more ideas like this, visit our blog: littlekosherlunch.com
