This takeout style skillet orange beef is the cleaned up version of a restaurant classic. Instead of corn starch to get the beef extra crispy, I used a much healthier substitute called Arrow Root. I also swapped out the regular soy sauce for gluten-free Tamari. Serve over rice with a side of broccoli and you have yourself a super flavorful dish with all of the goodness of takeout but home cooked.
What kind of beef is best used in this recipe?
I used thin sliced flank steak because of it’s excellent fat ratio but you could also use sirloin or boneless rib-eye steak. It’s important to remember to cut the raw steak into bite size pieces that are around 1 inch long. If you cut the pieces too big then your jaw will get tired from all of the chewing 🙂
What are some other great side dishes to make alongside this recipe?
A very simple and fantastic side dish for this recipe is steamed broccoli. You could also make steamed or sautéed asparagus or spinach, too. I really like this dish over steamed white rice but you can swap for brown rice if that’s your preference.
Top tips for this skillet orange beef recipe:
- Cook the steak hot and fast. This will help the steak to form a crispy exterior.
- If you like spicy, feel free to chop a jalapeno pepper and toss it in while you are cooking the beef. This will give the beef a nice kick.
Recipe Video:
Skillet Orange Beef
Ingredients
- 1.5 lbs top sirloin or flank steak thinly sliced
- 3 tbsp arrowroot starch cornstarch can also be used
- 3 tbsp tamari
- 1 tbsp rice wine vinegar
- 2 tbsp honey
- 1 tsp ginger grated
- 2 garlic cloves
- 1 tsp red pepper flakes optional to add chili oil for more spice too
- 2 tbsp sesame oil for cooking beef
- 1 half orange
- orange zest and sliced green onion for garnish
- green onions for garnish
Instructions
- In a mixing bowl, add beef slices and arrowroot starch (or cornstarch) and mix together. Make sure to get all beef slices coated and set aside.
- In another bowl, squeeze juice of half the orange. Then add in soy sauce, rice wine vinegar, honey, ginger, garlic and red pepper flakes and whisk together. Set aside.
- Heat a large skillet to medium high heat and add in sesame oil. Sear beef strips on both sides (approx. 1 minute on each side).
- Reduce heat to medium low and add in sauce. Allow the sauce to reduce into a glaze (approx 5 min).
- Garnish with green onions and orange zest.
4 comments
Made this tonight and it was so good. Subbed coconut aminos for the tamari, otherwise followed recipe exactly. Thanks for sharing!
Awesome, so glad to hear that! Thanks for letting me know 🙂
Looks yummy. How much garlic do you add?
Hi Jen- Add 2 cloves of garlic. Sorry for the delay!