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Crispy, tender beef strips tossed in a sticky, sweet, and tangy orange sauce. This Chinese-American takeout classic is surprisingly easy to make at home and tastes even better than the restaurant version.
Prepare and Coat the Beef
Fry the Beef
Prepare the Orange Sauce
Crispy, tender beef strips tossed in a sticky, sweet, and tangy orange sauce. This Chinese-American takeout classic is surprisingly easy to make at home and tastes even better than the restaurant version.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 582.09 calories per serving with 50.38g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Cook the Sauce and Combine
Garnish and Serve
This recipe works wonderfully with chicken breast or thigh, cut into bite-sized pieces. You can also use firm tofu; press it well to remove excess water before coating and frying.
To make it a more complete meal, stir-fry some vegetables like broccoli florets, sliced bell peppers, or snow peas after sautéing the aromatics. Remove them from the pan, make the sauce, and then add them back in with the beef.
For extra heat, add a few whole dried red chilies to the oil when you sauté the garlic and ginger, or increase the amount of red pepper flakes.
To make this dish gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce. Ensure your cornstarch is certified gluten-free.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and maintaining overall body function.
This dish provides a significant amount of heme iron from the beef, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for forming red blood cells and preventing anemia.
Using fresh orange juice adds a good dose of Vitamin C, a powerful antioxidant that helps boost the immune system, supports skin health, and aids in iron absorption.
A single serving of this Orange Beef is estimated to have between 450 and 550 calories. The exact number can vary based on the leanness of the beef and the amount of oil absorbed during frying.
Orange Beef is best enjoyed as a treat. While it's a great source of protein and iron from the beef, it is also high in sodium, sugar, and fat due to the sauce and frying method. Using low-sodium soy sauce and controlling the sugar can make it a bit healthier.
Yes, you can bake the beef for a lower-fat version, but it will not be as crispy. After coating, arrange the beef in a single layer on a greased wire rack set over a baking sheet. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until cooked through and lightly browned.
Flank steak is the classic choice because it's lean and becomes tender when sliced thinly against the grain. However, sirloin steak or flat iron steak are also excellent alternatives.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The beef will lose its crispiness. For best results, reheat in a hot skillet, an oven, or an air fryer for a few minutes to help restore some of the texture. Avoid the microwave, as it will make the coating soggy.
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