Crispy Orange Beef

6 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Crispy Orange Beef made with crispy, tender slices of steak coated in an orange garlic-ginger sauce in just 30 minutes!

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.

You'll love this Crispy Orange Beef in just 30 minutes!!

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.

Quick and Easy Chinese Crispy Orange Beef

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Crispy, tender Chinese Orange Beef in just 30 minutes!

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.

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Crispy Orange Beef

Crispy Orange Beef made with crispy, tender slices of steak coated in an orange garlic-ginger sauce in just 30 minutes!
Yield 6 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Author Sabrina Snyder


  • 2 tablespoons soy sauce
  • 3 tablespoons cornstarch
  • 1 1/2 pounds flank steak , thinly sliced against the grain
  • 1/4 cup canola 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


  • 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.


Serving: 1g | Calories: 312kcal | Carbohydrates: 17g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 397mg | Potassium: 431mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 6.9mg | Calcium: 29mg | Iron: 1.9mg
Crispy Orange Beef made with crispy, tender slices of steak coated in an orange garlic-ginger sauce in just 30 minutes!
Make deliciously crispy orange beef in just 30 minutes!
You'll never go back to delivery, enjoy this Chinese Crispy Orange Beef!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Sabrina’s American Chinese food is very nice. She gets the memo.

    She can probably post a mice Cha xiao bao recipe and shumai as well. These are great to eat. Con yo bin is a great breakfast. in China.

    There are many cool things to eat in China and I bet she knows most of them. Beijing Kao Ya! Ma Po Dofu. A number of egg dishes. The best way to cook certain kinds of vegetables. Pork is a staple there as well. HUNDREDS of recipes. Nio ro mien. Ju ro mien. Easy breezy. These American Chinese recipes you will not find in any Chinese American household, but she is catering to the American market. Ask her.

  2. It tasted OK, but was *not* crispy– and it’s not really my fault. Read on…

    I’ve got some issues with this recipe as written.

    IMHO, a recipe should tell you everything you need to know in order to make it, and make it a success. I want something I can print out and use days/months/years later without having to look it up online later because some key suggestions/instructions are not included… but *are* mentioned in the five or six paragraphs of descriptions, tips, tools, etc. before the recipe itself.

    As a result:

    1. I didn’t happen to use a wok, but should have; a wok was mentioned in the tools section, but not suggested in the recipe itself. I would have no qualms about using high heat in a wok– in fact, I expect to.

    2. I took the recipe literally and cooked the meat on medium-high heat for 45 sec. on a side instead of the high heat mentioned in the tips. No wonder it wasn’t crispy! I kept wondering to myself as it cooked, “OK, so when and how does it get crisp?”

    BTW: flank steak in my town runs $9.99/lb.– too pricey for something that you’re expected to cook the hell out of. I used a petite sirloin rather than flank steak, but I doubt that this was much of a factor in the less-than-crisp result.

    1. Seriously it is your fault. No Wok is a nightmare. I lived in China for 20 years. This is an American dish not Chinese at ALL. Flank steak prices are what they are. it is the cheapest form of beef. Perhaps try chicken and broccoli. Although I am the CEO, I cook real Chinese every night. This recipe is easy peasy Amerikanski. Unless you speak Chinese you won’t get the secret menu most Chinese restaurants have for Chinese.

      Anyway this recipe is easy. Study your actions, It works every time,

  3. Sabrina, I’ve come back and back again to your website this year. You have blessed our family with all these awesome recipes, especially in this crazy 2020, where we have had a lot of family dinners! Thank you and can’t wait for some of the Thanksgiving recipes!

    Happy Thanksgiving, Sean & Family!

    1. Sean, thank you so much for these kind words! You made my day. I hope you and your family have a wonderful Thanksgiving! I hope you enjoy the Thanksgiving recipes!

  4. I’ve not had orange beef in a very long time, and found this recipe to be very easy to follow, and the crispy orange beef came out very tasty. It’s a big hit with the family.

  5. if I use orange marmalade instead of orange juice and zest, how much do I use of the orange marmalade and then do I use only 1/4 cup sugar?

    1. I would add about 1/4 cup of marmalade mixed with 2 tablespoons of water to help thin it out and cut back to 3 tablespoons of sugar. You also might want to add a tablespoon of white vinegar because you’re going to loose some of the tang from the juice. It’s up to you. Enjoy!

  6. I’ve been searching for a good crispy orange beef recipe that replicates the one served at my favorite Chinese restaurant and this one is as close as I’ve come. My only changes have been: I added sambal olek to the sauce, and will add dried chili peppers next time. This dish needs heat to offset the sweetness. Will use strips of peel rather than zest (or maybe in addition) so that there is the punch of citrus. Next time I will bite the bullet and deep fry rather than pan fry. It just took too long to cook that much meat using a pan fry method. Easier to maintain the right temperature too. Served with steamed rice and broccoli. Planning to make again this week.

  7. Not crispy. The meat was sort of crispy after the first step. Dumping it into the OJ/vinegar
    negated it. Disappointed that I wasted a quality piece of steak. Also… WAY TOO VINEGARY!

    1. If it wasn’t crispy you might want to recheck your technique. Mine was wonderfully crispy if dredged and fried properly in enough very hot oil. Don’t overcrowd the pan. Also, if you cook the juice, sugar, and vinegar in the pan by itself until the vinegar reduces you won’t be left with the strong taste of vinegar. Like boiling off alcohol. Toss in the beef and done.

  8. I came late to the “party”, so I made mine with valentine sprinkles and chocolate candies. Cute and delicious!

  9. Newlywed & trying to make dinner for my steak loving husband, but I HATE steak. BUT that being said I made this tonight and ate almost as much as him! The crispiness is sooooo good. I used the marmalade instead of orange juice & zest and it all turned out so yummy. I’m so glad to have found a recipe that we both love! Thank you!

  10. Prep time was good Cook time great. Made just in time before family got home.
    Family says it’s Delicious Dad