Orange Beef
Crispy, golden strips of beef tossed in a glossy, tangy-sweet orange sauce with just a whisper of heat. This takeout classic comes together fast in a single wok, delivering a satisfying crunch and bright citrus flavor that beats delivery every time.
For 4 servings
- prep
Slice the beef and prepare the aromatics.
Slice beef thinly against the grain into strips about ¼ inch thick. Place in a bowl with egg white, toss to coat, then add cornstarch and mix until each piece is well coated. Set aside while you mince the garlic, grate the ginger, zest the orange, and slice the scallions.
- mix
Whisk together the orange sauce.
In a small bowl, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, and sesame oil. Whisk until the sugar dissolves. Set aside near the stove.
- fry · ~8 min
Fry the beef in batches until crispy.
1.Heat 2 cups oil in a wok to 350°F (175°C).2.Carefully add half the beef strips, separating them so they don't clump.3.Fry until golden and crisp, about 3-4 minutes.4.Remove with tongs, drain on paper towels, and repeat with remaining beef.TIPDon't overcrowd the wok — fry in batches to keep the beef crispy instead of steaming. - saute · ~2 min
Stir-fry the aromatics.
1.Pour off all but 1 tbsp of oil from the wok.2.Add dried red chilis and stir-fry until they darken slightly, about 30 seconds.3.Add garlic and ginger, stir until fragrant, about 20 seconds.4.Toss in the white parts of the scallions and stir briefly.TIPKeep the heat medium-high; garlic burns fast and turns bitter. - simmer · ~2 min
Simmer the sauce and toss the beef.
1.Pour in the orange sauce mixture and let it bubble and thicken for about 1 minute.2.Add the crispy beef and toss vigorously to coat every piece.3.Add the scallion greens, toss once more, and remove from heat.TIPWork fast once the beef hits the sauce — the coating softens quickly. - garnish
Garnish with sesame seeds and serve immediately.
Transfer to a serving plate, scatter toasted sesame seeds over the top, and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice beef against the grain for tender strips that don't chew tough.
- 2Use a thermometer to keep oil at 350°F — too low makes greasy beef.
- 3Toss beef with egg white before cornstarch for a lighter, crispier coating.
- 4Fry in small batches to prevent oil temperature from dropping.
- 5Toss fried beef with sauce just before serving to preserve crunch.
- 6Toasted sesame seeds add nutty aroma — toast in a dry pan for 1 minute.
- 7Leftover orange beef can be reheated in an air fryer at 375°F for 3 minutes.
Adapt it for your goals.
Lower-oil
Pan-fry coated beef in 1/4 cup oil in a nonstick skillet, turning frequently, for a lighter version with less deep-frying.
gluten freeGluten-free
Substitute tamari or coconut aminos for soy sauce, and ensure cornstarch is pure (most brands are gluten-free).
spicySpicy
Double the dried red chilis or add 1 tsp chili flakes to the sauce for extra heat without changing the base flavors.
vegetarianVegetarian
Replace beef with 400g firm tofu, pressed, coated in cornstarch, and fried similarly — cook sauce separately and toss gently.
Why this is on our healthy list.
Good Source of Protein
Beef provides high-quality protein that supports muscle repair and keeps you full longer.
Antioxidants from Orange
Fresh orange juice and zest supply vitamin C and flavonoids that help fight oxidative stress.
Ginger for Digestion
Fresh ginger in the sauce may help soothe the stomach and reduce inflammation.
Frequently asked questions
Yes, flank steak, sirloin, or ribeye work well — just slice thin against the grain for tenderness.
