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Skillet Orange Beef
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5 from 1 vote

Skillet Orange Beef

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese
Keyword: beef, Orange, sesame
Servings: 4
Calories: 341kcal


  • 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


  • 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.


Calories: 341kcal | Carbohydrates: 15g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 858mg | Potassium: 645mg | Sugar: 8g | Vitamin A: 150IU | Calcium: 40mg | Iron: 3.2mg