This crispy orange beef is tangy, sweet and utterly delicious. An easy Friday-night fakeaway – ready in 25 minutes!

I love to serve this up with a big bowl of fluffy rice or some stir-fried noodles.

Crispy orange beef with peppers and onions on a shallow oval plate. There are slices of orange and spring onions scattered around and a spoon in the background.
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Yes, we’re using steak for this recipe, which is a little bit extravagant, but it means we’re getting tender meat, cooked in extra-quick time, with a lovely steaky flavour – rather than chewy meat (which is what you can get with cheaper cuts of beef).

I love the tanginess of this recipe. The sauce soaks into the rice beautifully – meaning lots of flavour in every bite!

📋 What do we need?

Ingredients for crispy orange beef on a wooden board.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Place the steak in the freezer for 10-20 minutes before slicing. This will make it firmer so it’s easier to slice thinly.

Make this and I guarantee every plate will be clean within 10 minutes!!

Overhead of crispy orange beef with peppers and onions on a dark plate with boiled rice. There are slices of orange and spring onions scattered around and a pair of chopsticks next to the plate.

🍽️ What to serve it with

Crispy orange beef with peppers and onions on a dark plate with boiled rice. There are slices of orange and spring onions scattered around and the serving dish is in the background.

Want to make it spicy? 🌶

Add a tablespoon of sriracha to the sauce and sprinkle with a few chilli flakes before serving.

🍲 More fantastic Chinese-takeaway inspired recipes

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4.96 from 25 votes

Crispy Orange Beef

Sticky-crispy-sweet Crispy Beef in orange sauce – so delicious and satisfying and ready in 25 minutes!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings
Course: Dinner
Cuisine: Asian


Crispy Orange Beef

  • 3 tbsp oil
  • 500 g (1.1 lbs) beef steak I use sirloin, chopped into strips*
  • 2 tbsp cornflour cornstarch in the US
  • 1 pinch salt and pepper
  • 1 red pepper sliced
  • 1 large onion peeled and sliced
  • zest of half an orange
  • juice of 2 large oranges (approx. 120ml or 1/2 cup or orange juice)
  • 5 tbsp soy sauce
  • 3 tbsp caster sugar
  • 2 cloves garlic peeled and crushed
  • 1 tsp rice vinegar
  • 1 tsp ginger paste

To Serve:

  • boiled rice
  • 4 spring onions (scallions) chopped on the diagonal

Optional – to thicken the sauce:

  • 1 tbsp cornflour mixed with 3 tbsp cold water to form a slurry (cornstarch in the US)
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  • Heat the oil in a wok or large frying over a high heat.
    3 tbsp oil
  • Pat the beef dry with some kitchen roll, then mix the cornflour (cornstarch) with the salt and pepper and toss the beef in the cornflour until completely coated.
    500 g (1.1 lbs) beef steak, 2 tbsp cornflour, 1 pinch salt and pepper
  • When the oil is hot, tip the beef in and fry until crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It should take about 5-6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
  • Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place it in a bowl lined with kitchen roll to soak up excess fat.
  • After the beef has been removed from the pan there should still be a little oil left. Turn the heat down to medium and add the sliced red pepper and onion.
    1 red pepper, 1 large onion
  • Fry for 2-3 minutes (so they're hot but still crunchy).
  • While the peppers and onions are cooking, mix the orange zest, juice, soy sauce, sugar, garlic, rice vinegar, and ginger and put to one side.
    juice of 2 large oranges, zest of half an orange, 3 tbsp caster sugar, 5 tbsp soy sauce, 2 cloves garlic, 1 tsp ginger paste, 1 tsp rice vinegar
  • Pour over the orange sauce. Turn up the heat and bring to the boil. Simmer for 1 minute.
  • 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 cornflour slurry to thicken.
    1 tbsp cornflour mixed with 3 tbsp cold water to form a slurry
  • Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions (scallions).
    boiled rice, 4 spring onions (scallions)



*It’s easier to cut the steak into thin strips if you place it in the freezer for 10 minutes to firm up a little.


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.


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.


Calories: 349kcal | Carbohydrates: 22g | Protein: 31g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 1332mg | Potassium: 686mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1110IU | Vitamin C: 57.6mg | Calcium: 53mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Originally published September 2015. Updated May 2018 and then again in March 2023 with new photos and a video, plus extra tips.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.


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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Teri says:

    5 stars
    This is the best orange beef recipe I have ever made. Next time I will double it.

  2. Melissa McCorquodale says:

    5 stars
    Love this recipe. Mine came out so good my hubby asked me to make again.

  3. Sofia Grey says:

    5 stars
    DELICIOUS! I’ll definitely make this again!

  4. Peggy says:

    5 stars
    This was soooooo good! I love it, I used sliced Chuck steaks. the Crispy beef was bomb! It did get a lil soggy as it set but I don’t mind at all it was so good!

  5. Alison says:

    5 stars
    Wow Nicky I just made this for tea tonight. It was fantastic! Much better than takeaway. Have tried a fair few of your recipes and haven’t come across one we don’t like so thank you.

  6. Jill says:

    5 stars
    Very quick to prepare and it is delicious!

  7. Sandra Swanson says:

    5 stars
    We are new to wok cooking but this turned out great! It was pretty easy to make and we loved it!

  8. Julia says:

    5 stars
    It turned out great

  9. Deb Showers says:

    4 stars
    Beef could be cooked a little slower it was a little tough

  10. Connie says:

    5 stars
    One of my favorite Asian recipes. Love the crispy part.