Go Back

Orange Beef

A homemade version of the popular Chinese restaurant dish featuring tender beef coated in a glossy, citrusy sauce that balances sweet and savory flavors perfectly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

For the beef
  • 1 lb flank steak, sliced thin against the grain
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
For the orange sauce
  • 1/2 cup fresh orange juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon red pepper flakes
  • 1 orange orange zest
For garnish
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Method
 

  1. Pat the sliced beef completely dry with paper towels. Toss the beef strips with cornstarch, salt, and pepper until evenly coated.
  2. Whisk together orange juice, soy sauce, brown sugar, rice vinegar, cornstarch, minced garlic, grated ginger, red pepper flakes, and orange zest in a medium bowl until smooth with no cornstarch lumps.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the coated beef strips in a single layer, working in batches if necessary to avoid overcrowding.
  4. Cook for 2-3 minutes without stirring, allowing the bottom to develop a golden crust. Flip and cook another 2 minutes until the beef is cooked through and crispy on all sides.
  5. Reduce heat to medium and pour the orange sauce mixture over the beef. Stir gently to coat every piece of beef as the sauce bubbles and thickens, usually within 1-2 minutes.
  6. Remove from heat and immediately garnish with sliced green onions and sesame seeds.

Notes

Pat beef completely dry before coating to prevent oil splatter and ensure proper adherence. Don't overcrowd the pan when cooking beef. Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of orange juice to refresh the sauce.