This Crispy Orange Beef is super easy to make and way better than take-out! Sticky-crispy-sweet Crispy Beef in orange sauce - so delicious and satisfying and ready in 25 minutes!
Oh man I love crispy, sticky, sweet anything!
Have you ever tried crispy chilli beef? That is one amazing dinner served up with my homemade egg fried rice (one of Chris's all-time favourites). This recipe uses similar ingredients (soy sauce, garlic, sugar, ginger etc). However, replacing the lime juice with orange just adds such a great sweet-tangyness.
It's not exactly what I'd call a diet dinner, but it's one of those meals that's so tasty that I'd prefer a small-but-perfect bowl of it, rather than a huge plate of..... well anything that's moderately healthy 🙂
Can you tell that I'm having a bit of a diet wobble?
I'm halfway through a 10-week weight loss challenge at the moment. Just a little motivational thing we're doing with a few people from the family to lose a few pounds. My aim is to lose 10 pounds over the 10 weeks, and I've lost 5 and a half so far. I figured a pound a week is a good amount that will still let me eat a few treats - like this orange beef!
Start by coating strips of beef in cornflour, salt and pepper.
Fry in oil in a hot wok until crispy, then remove from the wok.
Add chopped peppers and onion to the wok and fry for a minute or two - so they're still crispy.
Add in the orange sauce - made from orange zest, orange juice, sugar, soy sauce, garlic, ginger and rice vinegar. Bring to the boil, then reduce until thickened.
Add the beef back in to warm through, before serving with rice!
Make this and I guarantee every plate will be clean within 10 minutes!!
Check out the full step by step version in our video below.
At least I know this dinner is healthier than throwing in the towel and ordering a Chinese banquet!
Crispy Orange Beef
Crispy Orange Beef
- 3 tbsp vegetable oil
- 500 g beef steak - I use sirloin, chopped into strips*
- 2 tbsp cornflour/cornstarch - not cornmeal
- pinch of salt and pepper
- Juice of 2 large oranges
- Zest of half an orange
- 3 tbsp caster sugar
- 5 tbsp soy sauce - make sure it’s gluten-free soy sauce if you’re gluten intolerant
- 2 cloves of garlic - peeled and crushed
- 1 thumb sized piece of ginger - peeled and finely chopped/grated
- 1 tsp rice vinegar
- 1 red pepper - sliced into chunks
- 1 large onion peeled and sliced into chunks
- Boiled rice
- 4 spring onions/scallions chopped on the diagonal
- Heat the oil in a wok or large frying. Pat the beef dry with some kitchen roll, then mix the cornflour with the salt and pepper and toss the beef in the cornflour until completely coated. When the oil is hot, tip the beef in and fry until crispy. I try not to move the meat around too much as this seems to reduce the amount of crispiness you get. It generally takes about 9 or 10 minutes to crisp up the beef, with about 3 or 4 stirs during that time. Some people would say to crisp the beef in batches, but I'm far too lazy for all that, and so long as you're using a large pan, and very hot oil you can get away with doing the lot in one go. Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place in a bowl lined with kitchen roll to soak up excess fat.
- Whilst the beef is cooking, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar and put to one side.
- After the beef has been removed from the pan there should still be a little oil left. Turn the heat down a little and add the sliced red pepper and onion. Fry for a minute or two (so they're hot but still crunchy), then pour over the orange sauce. Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little bit of cornflour mixed with cold water to thicken.
- Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions/scallions.
CAN I MAKE IT GLUTEN FREE?Yes! Replace the soy sauce with tamari. I've done this lots of times and it works really well. You must ensure you use the correct amount of orange juice and sugar though, otherwise the tamari can overpower the flavours.
CAN I FREEZE IT OR MAKE IT AHEAD?This recipe works best when made and served right away. Freezing/chilling then reheating means the beef won't be crispy.
However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it's a little dry. Nutritional Information is per serving and does not include the serving suggestion of boiled rice.
Originally published September 2015. Updated May 2018 with new photos and a video, plus extra tips.
In order to make this Crispy Orange Beef recipe you will need:
- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- Zester or microplane
- Measuring Spoons
- Garlic Press
- A wok or if you dont have a wok then a frying pan/skillet will do
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
- Rice Steamer.
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