General Tso Beef Short Ribs
Ingredients
General Tso Beef and Mushrooms
- Beef short ribs thin hotel cut 450 g (about 1 lb), sliced thin
- King oyster mushrooms 200 g about 2 cups, sliced and lightly scored
- Neutral oil 15 g 1 tablespoon, for searing
General Tso Sauce
- Fresh Satsuma orange juice 240 g 1 cup
- Soy sauce 120 g 1/2 cup, or to taste
- Rice wine vinegar 120 g 1/2 cup
- Sambal 15 g 1 tablespoon
- Ginger powder 2 g 1 teaspoon
- Garlic powder 2 g 1 teaspoon
- Dried scallion To taste
- Cornstarch slurry 8 to 15 g cornstarch 1 to 2 tablespoons mixed with 240 g (1 cup) water.
Satsuma Orange Salad
- Satsuma orange segments About 2 oranges segmented
- Marcona almonds 30 g 1/4 cup, roughly chopped
- Dried scallions To taste
- Extra virgin olive oil 15 g 1 tablespoon
- Salt To taste
Instructions
- Heat a cast iron or heavy skillet over medium high heat until fully hot.
- Slice and lightly score the king oyster mushrooms. Season the beef short rib lightly with salt.
- Add a small amount of neutral oil to the pan if needed. Sear the beef in a single layer until deeply browned, then flip and brown the other side. Remove and set aside.
- Add the mushrooms to the same pan and press them down firmly so they make full contact with the surface. Cook without moving until well browned, then flip and cook until tender and caramelized.
- While the mushrooms cook, make the sauce. In a small pot, combine Satsuma juice, soy sauce, rice wine vinegar, sambal, ginger powder, garlic powder, and dried scallion. Bring to a gentle simmer.
- Stir together cornstarch and water, then add the slurry to the simmering sauce a little at a time until thick and glossy.
- Return the beef to the pan with the mushrooms. Lower the heat, pour in the sauce, and toss quickly until everything is evenly coated and sticky.
- Let the sauce bubble for 30–60 seconds to tighten up, then remove from heat.
- Dress the Satsuma segments with olive oil and salt. Top with chopped Marcona almonds and dried scallions.
- Serve the sauced beef and mushrooms over rice and finish with the Satsuma salad on top.
Video
Notes
Sauce thickness
If you go too thick, it will feel gummy. If you go too thin, it will slide off everything. You want it glossy and clingy, like it coats a spoon and slowly drips.
Why Satsuma
Satsumas are sweet, low acid, and super fragrant. That’s why they work here. Orange flavor without harsh bitterness.
Mushroom sear
If you want mushrooms that feel like meat, press them. No pressure, no crust.
Optional Variations
•Swap beef short rib for thin sliced flank, skirt, or even chicken thighs.
•Add a pinch of toasted sesame seeds at the end.
•Want more heat: extra sambal, or a pinch of chili flakes in the sauce pot.
•Want more “General Tso vibe”: add a tiny spoon of brown sugar or honey, but you probably won’t need it with Satsuma.