This Orange Beef recipe is a restaurant-quality dish crafted by an expert in bold, flavor-packed cooking guaranteed to land on your โtop favoritesโ list!ย Unlike takeout versions that can be overly sweet or soggy, this recipe ensures every bite is perfectly crispy, tangy, and satisfying, coated in a complex, well-balanced orange sauce that layers bright citrus, umami depth, and a touch of heat. ย
This foolproof recipe ensures 5-star results every time, thanks to step-by-step photos, a detailed video tutorial, and expert-tested tips.
Chinese Beef recipes are easy and delicious to make at home as long as you have the right recipe! Donโt miss these favorites: Beef and Broccoli, Crockpot Beef and Broccoli, Ginger Beef, Mongolian Beef, Szechuan Beef and Pepper Steak.
HOW TO MAKE Orange Beef VIDEo
Why you’ll love This Chinese Orange Beef Recipe
ย It required many attempts to perfect the sauce for this recipe, playing with ingredients and ratios until I landed on this irresistible, wonderfully sweet, and tangy spectacular home run. Here’s why you’ll love this Orange Beef recipe:
Orange Beef Ingredients
There are three main components to this Chinese Orange Beef recipe: 1) the beef, 2) the beef batter, and 3) the sweet and tangy orange sauce. Letโs take a closer look at what youโll need to make the recipe (full measurements are provided in the printable recipe card at the bottom of the post):
The Batter
THE Orange Sauce
Each orange sauce ingredient plays a specific role in weaving the sweet and tangy tapestryโand all you do is whisk the ingredients together! The sauce is my dream combination of ramped-up orange flavor from sweet orange marmalade, sweetness from the sugar, multi-dimensional tanginess from the orange juice, lemon juice, and red wine vinegar, umami depth from the soy sauce, and hoisin and punchiness and heat from the ginger, garlic and red pepper flakes.ย Here’s what you’ll need:
WHAT KIND OF BEEF IS best for this recipe?
I recommend either flank teak or top sirloin for this Orange Beef recipe:
Flank steak: This is my go-to for Chinese beef dishes. It boasts just the right amount of marbling for maximum flavor and cooks up quickly without becoming chewy or rubbery. It is also less expensive than prime cuts but still gets the job done.
Top sirloin: This option is a little pricier but is the more tender option. Itโs relatively lean with exquisite finely marbled fat so it emerges fabulously tender and boasts great beefy flavor, generally second only to the ribeye.
Ingredient Substitutions
How to Make Orange Beef
While this Chinese Orange Beef recipe may look impressive, it is very easy to make in just six simple steps! Let’s take a closer look with step-by-step photos or you can watch the How To Make Video in the recipe card (full recipe in the printable recipe card at the bottom of the post):
- Step 1: Slice your beef into 1/4-inch slices across the grain.
- Step 2: To make the batter, whisk together the cornstarch and flour in a large bowl, followed by the water and egg. The batter should be quite smooth. Add the beef and let rest while you prep the orange sauce.
- Step 3: Prepare the orange sauce by whisking together the sauce ingredients in a large bowl.
- Step 4: Fill a large Dutch oven/pot with about 1 inch of vegetable oil. Heat the oil to 350-375ยบF (177ยบC). Fry the beef in batches for just a few minutes until they are lightly golden, then remove to a paper towel-lined baking sheet using a slotted spoon or strainer.
- Step 5: Add the prepared orange sauce to a large saucepan and simmer just for two minutes to concentrate the flavors-it will only reduce slightly and will not thicken.
- Step 6: Add the cooked beef strips to the sauce. Continue cooking the beef in the sauce until itโs fully coated and the sauce is mostly absorbed by the beef.
- Step 7: Serve and garnish your Orange Beef as desired. I enjoy mine over a bed of rice showered with sesame seeds and chopped green onions!
Do I Have to Deep Fry Orange Beef?
Nope! I love the signature crisp of Chinese Orange Beef, but more importantly, the beading soaks up the sauce like a sponge so every bite is orange bliss. However, I also know frying is not an option for some people. To make this recipe as a stir fry in a skillet (noting that the beef wonโt be crispy), follow these instructions:
1. Skip breading the beef. Instead, whisk together 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon rice wine, 1 teaspoon baking soda and ½ teaspoon pepper in a large bowl. Add the beef strips and stir to coat; let marinate for 30 minutes, but no more.
2. Whisk the orange sauce ingredients together in a medium bowl and ADD 1 tablespoon cornstarch; set aside. The original sauce does not call for cornstarch because it is not supposed to/will not thicken so it can be absorbed by the battered beef.
3. To cook the beef, heat 2 tablespoons vegetable oil or peanut oil in a large heavy bottom skillet over HIGH heat until very hot and sizzling. Working in 2-3 batches, add the steak in a single layer and sear for one minute, flip over and cook one additional minute (it wonโt be cooked through). Donโt overcook or it wonโt be as tender! Transfer steak to a large plate and repeat.
4. Return all of the beef to the skillet and pour the orange sauce over top. Bring the sauce to a simmer and cook, stirring constantly, until the sauce is thickened and the beef is cooked, about 1-2 minutes. Dig in!
Orange Beef Recipe Tips
This Chinese Orange Beef recipe is very simple to make, but there are a few key elements to pay attention to:
INGREDIENT TIPS
Cooking TIPS
Crispy Orange Beef Recipe Variations
This Orange Beef recipe can be made sweeter, less sweet, tangier, spicier or feel free to add stir fried vegetables. Note, if adding vegetables, you’ll need to reduce the beef or increase the sauce.
what to serve with Orange Beef
Orange Beef is traditionally served with rice because it soaks up the flavorful orange sauce and offers a neutral textural component. Here are a few options:
Rice Options
Appetizers and sides
meal prep
This Chinese Beef recipe comes together quickly, but you can prep individual components ahead of time. Hereโs how:
ย
โขSlice the steak: You can do this at any time before making the recipe then store in an airtight container in the refrigerator.
โขBread the steak: Add the beef to the batter, cover, and refrigerate for up to 24 hours before frying. Let sit at room temperature for about 60 minutes to come to room temperature before frying.
โขMake the orange sauce: Whisk the ingredients together up to 48 hours in advance and store, covered, in the refrigerator.
How to Store Orange Beef
Although best enjoyed immediately for crispy Orange Beef, the recipe reheats well for lunches and dinners. Store leftovers in an airtight container in the fridge for up to five days.
How to Reheat Chinese Orange Beef
Reheat in a microwave safe dish for one minute, then at 10 second intervals as needed, or reheat in a skillet over medium-low heat, stirring often.
HOW TO Freeze
Orange Beef freezes well but it wonโt be as crispy once thawed. Here how:
1. Let the beef cool to room temperature.
2. Transfer to an airtight container.ย If using a freezer bag, squeeze out any excess air to prevent freezer burn.
3. Label and freeze for up to 3 months.ย
4. When ready to eat, let it thaw overnight in the refrigerator.
Looking for more Chinese Favorites?
Crispy Ginger Beef
Sesame Chicken
Cashew Chicken
Honey Lemon Chicken
Hoisin Chicken Stir Fry
Szechuan Beef
Egg Roll in a Bowl
Pineapple Ginger Chicken
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Orange Beef
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Ingredients
BEEF
- 1 pound flank steak cut against the grain into ยผ inch strips, about 3 inches long
- vegetable oil, as needed
BATTER
- 1 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon white pepper (may sub ¾ tsp black pepper)
- 3/4 cup water
- 1 large egg
ORANGE SAUCE
- 1/2 cup orange juice
- 1/3 cup sweet orange marmalade (see notes for regular/not sweet)
- 3-4 tablespoons granulated sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman
- 1 tablespoon low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 tsp EACH salt, onion powder, garlic powder, ground ginger, red pepper flakes
GARNISH
- Sliced green onions
- Sesame seeds
Instructions
- Batter: Whisk together the cornstarch and flour in a large bowl. Add the water and egg and whisk until the batter is smooth. Add the beef strips and stir until completely coated; set aside.
- Sauce: Whisk together the sauce ingredients in a medium bowl; set aside.
- Fry Beef: Fill a large Dutch oven/fryer (this is the one I use) with 1 inch of vegetable oil. Heat the oil to 350-375 degrees F (177 C). Line a baking sheet with paper towels to receive the fried beef.
- Working in batches, use tongs to add the beef strips to the hot oil. Use a fork to stir and break them apart as they cook.
- Fry the beef strips for 3 to 4 minutes or until golden (they will only be lighlty golden, not deeply golden due to the cornstarch). Remove the beef strips with a slotted spoon or spider strainer and let them drain in a single layer on the prepared paper towels.
- Simmer Sauce: Add the sauce to a large saucepan and simmer for 2 minutes, (it will not thicken, we are just concentrating the flavors).
- Combine: Reduce heat to medium-low. Add the fried beef strips and stir to coat in the sauce for about 2 minutes, until the beef absorbs the sauce. Garnish beef with the sesame seeds and green onions.
Video
Notes
Tips and Tricks
- Sweet orange marmalade: Sweetย orange marmalade is made using Valencia, navel, or similar oranges and will be called out on the label as โSWEET Orange Marmalade.โ I used Smuckerโs brand. Bitter or Seville marmalade is traditional and will just be labeled “orange marmalade.” If you can only can only find orange marmalade (without the sweet), then increase the sugar to taste by a few tablespoons.
- Orange and lemon juice: Freshly squeezed is best, but bottled works as well. Just make sure it’s 100% juice and unsweetened.
- Freeze the beef for easier slicing: Place your beef in the freezer 60 minutes before slicing. This will help the beef not wiggle beneath your knife so itโs much easier to slice thinly and cleanly. The frozen beef thaws quickly, so I suggest slicing the beef into thirds and working with one third at a time while the rest of the beef stays in the freezer.
- Use an instant read thermometer: I highly recommend an instant-read thermometer to ensure you have the correct oil temperature not only at the beginning of frying, but throughout the entire frying process.ย
- Serve immediately: The beef will become increasingly less crispy (but still delicious), the longer it sits. For the crispiest beef, serve immediately.
- Prep Ahead: The orange sauce can be whisked together up to 48 hours in advance and stored in the refrigerator. The steak can be sliced and refrigerated, or go one step further and add it to the batter, cover, and refrigerate for up to 24 hours before frying. Let sit at room temperature for about 60 minutes to come to room temperature before frying.ย
- To store and reheat: Although best enjoyed immediately for crispy Orange Beef, the recipe reheats well for lunches and dinners. Store leftovers in an airtight container in the fridge for up to five days.ย Reheat in a microwave safe dish for one minute, then at 10 second intervals as needed, or reheat in a skillet over medium-low heat, stirring often.ย
How to stir fry orange beef
I love the signature crisp of Chinese Orange Beef, but more importantly, the beading soaks up the sauce like a sponge so every bite is orange bliss. However, I also know frying is not an option for some people. To make this recipe as a stir fry in a skillet (noting that the beef wonโt be crispy), follow these instructions:ย ย- Skip breading the beef. Instead, whisk together 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon rice wine, 1 teaspoon baking soda and ½ teaspoon white pepper or ¼ teaspoon black pepper in a large bowl. Add the beef strips and stir to coat; let marinate for 30 minutes, but no more.
- Whisk the orange sauce ingredients together in a medium bowl and ADD 1 tablespoon cornstarch; set aside.ย The original sauce does not call for cornstarch because it is not supposed to/will not thicken so it can be absorbed by the battered beef.
- To cook the beef, heat 2 tablespoons vegetable oil or peanut oil in a large heavy bottom skillet over HIGH heat until very hot and sizzling. Working in 2-3 batches, add the steak in a single layer and sear for one minute, flip over and cook one additional minute (it wonโt be cooked through).ย Donโt overcook or it wonโt be as tender! Transfer steak to a large plate and repeat.
- Return all of the beef to the skillet and pour the orange sauce over top. Bring the sauce to a simmer and cook, stirring constantly, until the sauce is thickened and the beef is cooked, about 1-2 minutes. Dig in!
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Michelle says
Looks delicious! If I wanted to swap out the beef for chicken, would I cook it the same as directed? What would you do differently if you used chicken?
Jen says
Hi Michelle, I would use this orange chicken recipe (you can fry it if you like): rlsbadcravings.com/orange-chicken/
Sarah says
Looks amazing! Would there be a way to Air fry the beef?
Jen says
Yes, air frying should work just fine! Set the temp to 400 degrees F and cook till they are done and crispy!