Description
Crispy Beef in Orange Sauce is a restaurant-quality takeout favorite made right at home! Tender strips of beef are fried until golden and crunchy, then coated in a sweet, tangy orange glaze with garlic, ginger, and soy. It’s bold, sticky, citrusy, and ready in under 30 minutes — a true flavor explosion that’s better than takeout!
Ingredients
Scale
For the Crispy Beef:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Vegetable oil, for frying
For the Orange Sauce:
- Juice and zest of 2 oranges (fresh for best flavor)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon chili flakes or sriracha (optional)
Garnish:
- Sliced green onions
- Toasted sesame seeds
- Extra orange zest
Suggested Sides:
- Steamed jasmine rice or noodles
- Stir-fried broccoli, bok choy, or snap peas
Instructions
- Prepare the Beef: Slice beef thinly across the grain. Toss with soy sauce, rice vinegar, and sesame oil. Marinate for 10–15 minutes.
- Coat for Crispiness: Drain any excess liquid. Sprinkle cornstarch over the beef and mix until evenly coated.
- Fry the Beef: Heat oil in a wok or skillet to 350°F (175°C). Fry beef in batches for 2–3 minutes per side, until crispy and golden. Drain on a rack.
- Make the Sauce: In a clean pan, combine orange juice, zest, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Simmer 3–4 minutes, then stir in the cornstarch slurry. Cook until thick and glossy.
- Toss and Serve: Add the crispy beef to the sauce and toss to coat evenly. Garnish with green onions, sesame seeds, and extra orange zest.
- Serve Hot: Enjoy immediately with rice or noodles while the beef is still crispy.
Notes
- Use cornstarch instead of flour for a light, crisp texture.
- Do not overcrowd the pan — fry in batches to maintain oil temperature.
- Toss beef in the sauce only before serving to preserve crunchiness.
- For a healthier version: Air fry at 400°F for 8–10 minutes or bake at 425°F until crisp.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat in oven or skillet for best texture.
- Variations: Add broccoli for Orange Beef and Broccoli, use chicken or tofu instead of beef, or spice it up with extra chili flakes.
- Make ahead: Sauce can be made 2–3 days in advance; reheat before tossing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Fried / Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 16g
- Sodium: 830mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Crispy Beef in Orange Sauce, Orange Beef Stir Fry, Asian Takeout Recipes, Orange Peel Beef, Sticky Orange Sauce, Chinese Beef Recipes