Crispy Orange Beef

Crispy orange beef is one of those dishes that brings bold, takeout style flavor to your kitchen in about thirty minutes. With its bright citrus notes and that irresistible savory sweetness, it is the kind of dinner that feels exciting yet still easy enough for a weeknight.

It may not get as much attention as orange chicken, but this version has its own personality, with tender slices of beef coated in a light, crisp crust instead of heavy breading. That balance lets the orange sauce shine, creating a dish that feels lighter while still delivering plenty of flavor.

The secret to that signature crunch comes from a simple soy sauce soak followed by a coating of cornstarch. When the beef hits the hot oil, the cornstarch turns beautifully crispy, giving you that restaurant style texture without the fuss of deep frying.

You can easily tweak the flavors to suit your taste. Orange marmalade makes a great substitute for juice and zest when you want a shortcut, and a touch of sesame oil can add extra depth. Just be sure to cook the steak quickly over high heat and give it space in the pan, so every piece comes out tender, crisp, and coated in that glossy orange glaze.

Crispy Orange Beef

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Crispy Orange Beef is an irresistible 30-minute dinner that’s both bold and satisfying. Each strip of beef is fried until perfectly crispy, then tossed in a sticky orange glaze that’s the ideal balance of sweet, tangy, and savory.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 pounds flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 3 tablespoons cornstarch
• 1/4 cup vegetable oil , for frying
• 1 teaspoon ginger, grated
• 2 tablespoons garlic, minced
• 1/3 cup white sugar
• 1/3 cup rice wine vinegar
• 1/4 cup orange juice
• 2 teaspoons orange zest, optional

Instructions

1. Place the steak and soy sauce into a large zip-top bag, leaving some air inside. Seal the bag and shake until the meat is well coated.
2. Add the cornstarch, leave air in the bag again, then seal and shake until all the steak pieces are evenly covered.
3. Heat the oil in a wok or large pan over high heat. Cook the steak strips for about 45 seconds per side, working in batches so the pan isn’t overcrowded and the beef can crisp up. Transfer the cooked steak to a plate.
4. Carefully pour off most of the oil, leaving about one tablespoon in the pan.
5. Add the ginger and garlic and cook for about 30 seconds until fragrant. Stir in the sugar, vinegar, orange juice, and zest.
6. Return the beef to the pan and toss everything together until well coated 🍊🥩

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