Description
Crispy orange beef brings Chinese-inspired flavors to your dinner table with tangy citrus notes and perfectly crunchy meat. Savory beef pieces glazed in zesty orange sauce create a memorable meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 500 g (1.1 lbs) beef steak, chopped into strips
- 1 red pepper, sliced
- 1 large onion, peeled and sliced
Sauce Ingredients:
- 5 tablespoons soy sauce
- 120 ml (½ cup) orange juice
- 3 tablespoons caster sugar
- 2 tablespoons cornflour (cornstarch)
- 1 teaspoon rice vinegar
Seasoning and Aromatics:
- 3 tablespoons oil
- 2 cloves garlic, peeled and crushed
- 1 teaspoon ginger paste
- 1 pinch salt
- 1 pinch pepper
- Zest of half an orange
Optional (Sauce Thickener):
- 1 tablespoon cornflour mixed with 3 tablespoons cold water
To Serve:
- Boiled rice
- 4 spring onions (scallions), chopped on the diagonal
Instructions
- Thoroughly pat the beef dry with paper towels to ensure maximum crispiness and prevent steaming.
- Create a seasoned coating by evenly tossing the beef with cornstarch (cornflour), kosher salt, and freshly ground black pepper, ensuring each piece is completely covered.
- Pour vegetable or peanut oil into a large wok or heavy-bottomed skillet, heating until shimmering and almost smoking over high heat (375°F/190°C).
- Carefully place coated beef pieces into the hot oil, allowing them to sear without excessive stirring, creating a golden-brown crust for approximately 4-5 minutes.
- Using a slotted spoon, transfer crispy beef to a wire rack or paper towel-lined plate to drain excess oil and maintain crunchiness.
- In the same oil, quickly sauté diced red bell peppers and sliced onions until they develop slight char marks and remain slightly crunchy, about 2-3 minutes.
- Prepare the vibrant orange sauce by combining fresh orange zest, freshly squeezed orange juice, low-sodium soy sauce, granulated sugar, minced garlic, rice vinegar, and grated fresh ginger in a separate bowl.
- Pour the sauce mixture over the sautéed vegetables, bringing the liquid to a rapid boil, then immediately reducing to a gentle simmer for 60-90 seconds to concentrate flavors.
- Reintroduce the crispy beef into the sauce, gently tossing to coat and warming through for an additional minute.
- Optional: If a thicker sauce is desired, create a quick cornstarch slurry by mixing cornstarch with cold water, then stirring into the sauce.
- Plate the orange beef over steamed jasmine or basmati rice, garnishing with thinly sliced green onions for a fresh, aromatic finish.
Notes
- Patting beef dry ensures maximum crispiness and helps cornflour coating stick perfectly.
- High heat is crucial for achieving golden, crispy beef without overcooking.
- Minimal stirring during frying creates delicious caramelized edges and prevents beef from breaking.
- Quick cooking maintains beef’s tenderness while developing rich, deep flavor profiles.
- Orange sauce balances sweet, tangy, and savory elements creating restaurant-quality taste at home.
- Cornflour slurry acts as a natural thickener, giving sauce glossy, professional-looking consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 342 kcal
- Sugar: 11 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg