Description
Crispy orange beef delivers a zingy punch of flavor straight from my favorite Chinese-inspired kitchen adventures. Seared beef strips tossed in a tangy citrus sauce make this restaurant-style dish super simple to recreate at home.
Ingredients
Scale
Main Ingredients:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 cups broccoli florets
- Bell peppers
- Snow peas
- Carrots
Meat Coating:
- 1 egg white
- ¼ cup cornstarch
- 2 tablespoons soy sauce
Sauce and Seasoning:
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- ½ teaspoon fresh ginger, grated
- ½ teaspoon chili flakes
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water
Instructions
- Slice the flank steak into ultra-thin strips (about 1/8 inch thick), ensuring you cut against the meat’s natural grain to guarantee tenderness.
- Whisk one egg white in a medium bowl until slightly frothy, then blend in 2 tablespoons soy sauce and ¼ cup cornstarch to create a silky marinade that will coat your beef.
- Pour the marinade over the beef strips, gently massaging to ensure each piece is completely covered. Allow the meat to rest for 10-15 minutes at room temperature.
- Prepare the orange sauce by combining ½ cup fresh orange juice, 1 tablespoon orange zest, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 1 minced garlic clove, ½ teaspoon grated ginger, and ½ teaspoon chili flakes in a separate bowl.
- Heat 2 tablespoons vegetable oil in a large wok or skillet at 375°F (190°C), ensuring the surface is super hot before adding meat.
- Fry beef in small batches for 2-3 minutes, avoiding overcrowding. Each batch should turn golden brown and crisp around the edges.
- Remove beef with a slotted spoon and drain on paper towels to eliminate excess oil.
- Reduce wok heat to medium and pour in the prepared orange sauce, stirring constantly for 1-2 minutes.
- Mix 1 teaspoon cornstarch with 2 teaspoons cold water to create a quick slurry, then whisk into the simmering sauce to create a glossy, thick glaze.
- Return crispy beef to the wok, tossing gently to coat each piece with the vibrant orange sauce for about 30-45 seconds.
- Transfer to a serving platter, optionally garnishing with thinly sliced green onions or a sprinkle of sesame seeds for extra texture.
- Serve immediately over steamed jasmine rice or thin egg noodles to capture every drop of the tangy, rich sauce.
Notes
- Marinate the beef for at least 10 minutes to ensure tender, flavorful meat that absorbs the seasonings perfectly.
- Use a wok or large skillet to get that signature crispy exterior on the beef while keeping the inside juicy.
- Create a cornstarch slurry by mixing cornstarch with a little cold water before adding to the sauce to prevent lumps and achieve a smooth, glossy finish.
- For a healthier version, try baking the beef instead of frying, or swap beef for tofu to make a vegetarian-friendly dish that’s just as delicious.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Beef
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 15 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 70 mg