A homemade version of the popular Chinese restaurant dish. Crispy tender strips of beef are coated in a savory orange sauce that tastes delicious over a bed of rice.
Crispy Orange Beef is a dish that is popular with both my family and friends. I don’t make it often as I try not to cook too many fried foods, but it’s a delicious dish worth the calorie splurge every once in a while.
Beef
It’s best to use flank steak or sirloin as they stay tender when fried. If you use cheaper cuts of meat, it will be tough when cooked.
Cornstarch
The key to getting the beef crispy without batter is to coat the beef in cornstarch. The cornstarch does two things: 1) it tenderizes the meat and 2) it creates a coating around the beef which allows it to crisp up when it hits the hot oil.
Orange Sauce
This orange flavored sauce is a mix of orange juice, garlic, ginger, sugar, vinegar and soy sauce. You can adjust to your personal preference, but I like mine a little sweet and savory at the same time. I also added orange zest to enhance the orange flavor.
Frying Tips
- Peanut oil works especially well for frying because of its high smoke point. However, you can also use canola oil if you don’t have any peanut oil in your pantry.
- You want to use a deep pan or wok to prevent the oil from spraying out too much.
More Take Out Recipes
Crispy Orange Beef
Ingredients
- 1 lb beef flank steak or sirloin sliced against the grain into strips
- 2 tbsp cornstarch
- 1/2 cup to 1 cup peanut or canola oil for frying
- 2 green scallions thinly sliced (for garnish)
Orange sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp brown sugar
- 2 tbsp rice vinegar
- 1/4 cup orange juice
- zest of half an orange
- 1 tsp grated ginger
- 2 garlic cloves minced
- 2 green scallions thinly sliced (for garnish)
Instructions
- Add all orange sauce ingredients to a medium bowl and whisk until evenly mixed. Taste and adjust as needed.
- Sprinkle cornstarch over beef and mix until beef strips are evenly coated in cornstarch.
- Add oil to wok. Start with 1/2 cup and add more if needed. Bring oil to medium heat. Working in small batches, add beef and fry until golden and crispy. Remove beef from oil and place onto a paper towel lined plate to drain excess oil.
- When you are finished frying all the beef, drain oil from pan. Pour in sauce. Bring to medium high heat and cook sauce until it reduces by 1/3 and thickens slightly. Keep in mind sauce will thicken more when the beef is added.
- Add in beef and toss beef in sauce until evenly coated. Remove from heat and garnish with scallions.
Notes
- Peanut oil works especially well for frying because of its high smoke point. However, you can also use canola oil if you don't have any peanut oil in your pantry.
- You want to use a deep pan or wok to prevent the oil from spraying out too much.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
