Orange Beef

5 from 1 vote

All you need are a few simple ingredients to make this delicious Orange Beef recipe. You can make this sticky and flavorful beef dish faster than ordering take-out! Freshly made at home, this crispy orange beef is so satisfying and filling.

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 199kcal

Author: Justin Coit

Equipment

Large skillet

Ingredients

½ lb flank steak cut into strips about 2” long
2 tsp corn starch
¼ orange juice fresh squeezed
1 tbsp orange zest
3 tbsp soy sauce
¼ cup rice wine vinegar
2 tbsp sugar
2 tbsp vegetable oil or avocado oil for frying
½ tsp sesame oil
1 clove garlic minced
1 tbsp ginger minced

To Garnish:

sliced green onions
sesame seeds

Instructions

In a large mixing bowl add the beef and cornstarch, toss to coat. Put in the refrigerator for 30 minutes.
While the beef is in the refrigerator, make the sauce: whisk together the orange juice, orange zest, soy sauce, rice vinegar, sesame oil, and sugar.
Add the vegetable oil to a large work (or deep pan) over medium heat.
Fry the beef in batches until it has turned golden and crispy. Set aside on a paper towel-lined plate.
In the same pan add the garlic and ginger. Saute only until fragrant, about 1 minute.
To make a slurry (to help thicken the sauce), in a small bowl mix a ¼ tsp cornstarch with 2 tbsp of the sauce mixture and whisk until smooth.
Add the sauce mixture to the pan and cook until it has reduced by half. Slowly whisk in the slurry thickener. Add the beef to the pan and toss to combine.
Serve with steamed white rice and broccoli, garnish scallions and sesame seeds.

Video

Notes

Make sure to slice the steak against the grain, so the beef stays tender.
Careful not to overcook the steak in the oil as it’ll become tough.
When frying the beef, do not overcrowd the pan. If you add too much meat to the skillet, it’ll steam and end up gummy instead of crisping up.
Add some heat to the recipe by mixing some red pepper flakes or sliced bird's eye chili into the sauce.
If you are having difficulties slicing the beef thinly, place the steak in the freezer for a few minutes to help firm it up for slicing.

Nutrition