Crispy Orange Beef made with crispy, tender slices of steak coated in an orange garlic-ginger sauce in just 30 minutes!
Crispy Orange Beef skip the delivery!
Crispy Orange Beef is definitely in the shadows of the powerhouse Orange Chicken but it has a delicious flavor all its own and without a heavy coating of breading.
There are three classic cooking methods for most takeout Chinese food. First is deep fried food with a breading like Orange or Sweet and Sour Chicken. Second is a pan fry with a cornstarch coating to keep the food crispy but without the breading like in this recipe. Third is your classic stir fry.
If you’ve ever wondered how Chinese food recipes get a crisp coating without the breading, the magic is usually a soak in soy sauce that is then coated in cornstarch. When the cornstarch is fried it gets very crispy and btw, delicious!
Some tips and tricks:
- If you don’t want to use orange juice and zest you can swap out for some orange marmalade. (cut sugar back if you do this)
- Don’t cook the steak for too long, it will get tough. High heat for a very short period of time on each side.
- Don’t crowd the pan. The beef needs to get crisp and if you add it at one time it’ll steam and get gummy instead.
- If you want a richer deeper sesame flavor, add a teaspoon of sesame oil in with the orange juice.
Want more Chinese Food Recipes?
- Honey Orange Firecracker Shrimp
- Cheesecake Factory Mandarin Cashew Chicken
- General Tso’s Chicken
- Easy Mongolian Beef
- Panda Express Recipes… every single one in fact: Panda Express Recipes Index
- Many more Chinese food options…
Tools Used in the making of the Crispy Orange Beef:
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Rice Vinegar: Readily available in almost all grocers these days, this is a great vinegar to keep on hand. It does have a hint of sweetness to it, so don’t replace with any other vinegar except perhaps a red wine vinegar if you absolutely need to.
- Add the steak and soy sauce together in a large ziploc bag, leaving air inside and shake.
- Add in the cornstarch and leaving air in the bag again before closing, shake until well coated.
- Heat the oil on medium-high heat and cook the steak strips for 45 seconds on each side.
- Remove to a plate and cook in batches.
- Drain most of the oil, leaving just a tablespoon.
- Add in the ginger and garlic and cook for 30 seconds.
- Add in the sugar, vinegar, orange juice and zest and stir.
- Add the beef back in and toss.