My obsession with all things Polynesian rolls on…  Since the Kona Cafe Sweet Bread was such a huge hit in my house, I decided to kind of build an entire dinner around the how badly I wish I was at the Poly right now.

Whenever it comes to making dinner that everybody is going to eat, it’s always a trick. Everybody has their own likes and dislikes, and of course, the only overlap I can bet on is that somebody’s like somebody else’s dislike. I love onions, my other half, he hates them.


The adults like pork and steak, the kids like chicken. One loves corn, the other hates corn. But I have to say, this recipe made me really, really excited because it seemed to be on everybody’s “Ok, I’ll try it” list. Or at least the “you have no reason to not try this” list.

One of the fun things about this recipe is that it has a history.  It started out as a signature dish at the Papeete Bay Verandah, a restaurant at the Polynesian that opened with the resort (and the park) in 1971 and closed in 1994 to make way for what is now known as ‘Ohana.

After Papeete Bay Verandah closed, this dish (along with much of the old menu) did return for a period of time, only to be officially retired a couple years later. While a version of this does wander on and off the Kona menu from time to time (that version is a more updated dish, using mandarin oranges), this is a classic dish that’s largely been retired.

Now, maybe I’m weird, but I’ve never, ever prepared beef like this before… In fact, I’ve never prepared meat like this before. This recipe calls for you to dredge the meat in a flour/cornstarch mix and then the egg, then fry it.  I’ve always, and I mean always, put meat in the egg and then the flour mix…

See also  Nudel Gratin – Biergarten

And I was convinced I’d somehow gotten the order of things wrong. That first batch, I was so sure it wouldn’t come out and I’d have to switch to doing it the way I was used to. When it came out perfect… Well… Let’s just say it was another reminder of why the folks at Disney get paid the big bucks and I don’t.

While there are a lot of steps, this was pretty easy to make and not really all that time consuming, and the resulting dish was amazingly delicious. I served mine over rice (spoiler alert: that rice recipe is the next recipe I’ll be blogging about) and while it was sublime using the beef, using chicken would work just as well and would be a healthier (and cheaper) option.

I did leave out the red peppers, though. Because I still don’t like peppers. I also added just a splash of cornstarch because I wanted the sauce a little thicker.

The results of this dish? Let’s just say there were no leftovers… And I’m so ready to be at the Poly.

~~~~  °o°  ~~~~

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Orange Beef – Polynesian Resort

  • Author: adminthedisneychef


Orange Beef

As was served at The Polynesian Resort


Heat olive oil in medium skillet and saute scallions and crushed red pepper for 2 minutes. Stir together soy sauce, orange juice, sugar, and water, and slowly add into skillet. Bring to a boil, stirring frequently for about 3 minutes.  Remove from heat and keep warm.

Slice flank steak into 1/2-inch strips. Combine cornstarch and flour in shallow bowl or plate. Place eggs in a wide bowl.  Dredge steak in cornstarch and flour and then in eggs. Shake of excess. Heat oil and butter in large skillet over medium heat. Working in batches, cook steak and keep warm until ready to serve.

When ready to serve, spoon beef over rice, then spoon sauce over beef. Serve immediately.


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