If you have a craving for something that perfectly balances sweet, tangy, and irresistibly crispy, this Crispy Orange Beef Recipe will become your new go-to. Imagine tender strips of steak, coated to golden crispness and tossed in a luscious orange sauce bursting with fresh citrus, ginger, and a touch of heat. This dish captures everything wonderful about a classic takeout favorite, but with a homemade charm that feels like a warm hug on a plate. Once you try it, it’s hard not to keep coming back for more!
Ingredients You’ll Need
Don’t be intimidated by the list — these ingredients are simple yet essential to getting that perfect balance of flavors and textures. Each one brings something special to the table, from the crispy coating on the beef to the bright, zesty notes in the sauce that make this dish truly pop.
- 1 ½ pounds stir fry steak slices or sirloin steak, thinly sliced: The star protein that becomes tender and crispy when cooked properly.
- 1 tablespoon low-sodium soy sauce: Helps season the beef before frying for a subtle savory base.
- 6 tablespoons cornstarch: Creates that signature crispy coating on the beef when fried.
- 4 cups canola oil: Perfect frying oil with a high smoke point, ensuring crispy, golden beef.
- 1 medium navel orange (zest and juice): Adds fresh citrus brightness and fragrance to the sauce.
- 2 tablespoons low-sodium soy sauce: Balances the sweetness of the sauce with umami depth.
- 3 tablespoons molasses: Provides rich sweetness and a touch of complexity.
- 1 tablespoon rice vinegar: Brings the right amount of tang to elevate the orange glaze.
- 1 ½ teaspoon sesame oil: A little nutty aroma that rounds out the sauce flavor beautifully.
- 1 jalapeño, de-seeded and thinly sliced: Just enough heat to add a gentle kick without overpowering.
- 3 cloves garlic, minced: Essential aromatic that builds savory depth.
- 1 teaspoon freshly grated ginger: Zesty spice that pairs naturally with orange.
- ½ teaspoon red pepper flakes: Adds subtle warmth and color.
- 2 scallions, chopped: Bright, fresh garnish that adds crunch and color on top.
How to Make Crispy Orange Beef Recipe
Step 1: Coat and Freeze the Beef
Start by giving your beef strips an initial flavor boost by tossing them with a tablespoon of soy sauce. Next up, sprinkle cornstarch on the strips and toss until they’re all evenly coated. This is the secret to getting that irresistible crunch. Lay them out on a wire rack placed over a baking sheet and pop everything into the freezer for 45 minutes. This extra step dries out the surface so the beef crisps up perfectly when fried.
Step 2: Prepare Orange Zest and Sauce Mix
While the beef chills, peel thin strips of zest from your navel orange using a vegetable peeler, then juice it to get about 1/4 cup of fresh orange juice. In a medium bowl, whisk together the orange zest and juice with the remaining soy sauce, molasses, rice vinegar, sesame oil, jalapeño, garlic, ginger, and red pepper flakes. This vibrant, flavorful mix will become your mouthwatering sauce.
Step 3: Heat the Oil for Frying
Pour the canola oil into a large, heavy-bottomed pot and heat it up to 375°F (191°C). This temperature is crucial — too hot and the beef will burn, too cool and it won’t become adequately crispy. Have a large plate ready, lined with two layers of paper towels to drain the fried beef.
Step 4: Fry the Beef in Batches
Carefully add about one-third of the beef strips into the hot oil without overcrowding. Fry for roughly 3 minutes or until they turn golden brown and as crispy as you want. Remove the beef with a slotted spoon and transfer to your paper towel-lined plate. Repeat this process until all the beef is fried, delivering an incredible crunch to every bite.
Step 5: Simmer the Sauce
In a large skillet set to medium-high heat, pour in your orange-soy mixture and bring it to a gentle boil. Lower the heat and let it simmer for about 3 minutes until it thickens slightly, becoming glossy and perfect for coating the beef. Let it rest off the heat momentarily.
Step 6: Toss the Beef in Sauce
Add your crispy fried beef strips into the skillet with the sauce. Gently toss everything together so each strip is thoroughly coated in that sticky, tangy orange glaze. This final step transforms simple fried beef into a vibrant, flavor-packed dish.
Step 7: Serve Up and Enjoy
Transfer the sauced beef to serving plates, sprinkle with fresh chopped scallions, and serve warm. This Crispy Orange Beef Recipe pairs beautifully with steamed white rice, soaking up every bit of the sensational sauce. You’re in for a treat!
How to Serve Crispy Orange Beef Recipe
Garnishes
Simple garnishes like chopped scallions, a few thin slices of jalapeño, or even toasted sesame seeds add extra layers of texture and color. These little touches brighten the dish visually and give each bite an exciting crunch or subtle heat.
Side Dishes
Serve this dish alongside fluffy steamed white rice or fragrant jasmine rice to soak up the irresistible orange sauce. Lightly sautéed greens like bok choy or snap peas bring freshness and balance. For more heartiness, fried rice or vegetable lo mein make excellent companions.
Creative Ways to Present
For a fun twist, pile the crispy orange beef on a bed of crispy wonton strips or alongside couscous for a modern fusion. Try serving it as a filling in lettuce wraps with a squeeze of lime for a delightful handheld appetizer or light meal. The vibrant colors and textures always impress guests!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. Keep the beef and sauce together so the flavors meld beautifully overnight.
Freezing
You can freeze the cooked beef with sauce, but for best texture, freeze the beef separately before tossing in sauce. Wrap tightly in freezer bags and it will keep well for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the leftovers by warming gently in a skillet over medium-low heat just until heated through, stirring occasionally. Avoid microwaving when possible to maintain crispness. If needed, quickly pan-fry the beef strips first to regain some crunch before adding the sauce.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While stir fry steak or sirloin is ideal for tenderness and quick cooking, flank steak or ribeye thinly sliced will also work well. Just be sure to slice against the grain for maximum tenderness.
What can I substitute for molasses?
If you don’t have molasses handy, brown sugar or honey are good alternatives that provide sweetness and depth, though the flavor profile may be slightly lighter.
Is it possible to make this recipe gluten-free?
Yes! Use gluten-free soy sauce (tamari) instead of regular soy sauce and double-check other ingredients to ensure they are gluten-free. Cornstarch is naturally gluten-free, so no need to swap that.
How spicy is the dish with jalapeño and red pepper flakes?
The dish has a mild heat that adds some warmth without overpowering the citrus flavors. Feel free to adjust the amount of jalapeño or red pepper flakes to suit your spice preferences.
Can I prepare the sauce in advance?
You can definitely mix the sauce ingredients ahead of time and keep it refrigerated. Just bring it to a simmer before tossing with the fried beef for the best flavor and texture.
Final Thoughts
This Crispy Orange Beef Recipe is such a joyful way to bring vibrant flavors and fantastic textures to your dinner table. It’s a perfect blend of crispy, sweet, tangy, and a hint of heat that never fails to delight. Give it a try soon, and I promise it will quickly become a beloved favorite in your culinary repertoire!
Print
Crispy Orange Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Description
This Crispy Beef recipe features tender stir-fry steak slices coated in cornstarch and deep-fried to golden perfection, then tossed in a vibrant, tangy orange sauce with a kick of jalapeño and aromatic ginger. Perfectly crispy, flavorful, and easy to make, this dish brings a delightful balance of sweetness, acidity, and heat, ideal for a satisfying dinner served over rice.
Ingredients
Beef and Coating
- 1 ½ pounds (680 g) stir fry steak slices or sirloin steak, thinly sliced (about 1/4-inch thick), pre-sliced
- 1 tablespoon low-sodium soy sauce
- 6 tablespoons cornstarch
- 4 cups (946 ml) canola oil, for frying
Orange Sauce
- 1 medium-sized navel orange (zest peeled and sliced, then juiced for 1/4 cup juice)
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons molasses
- 1 tablespoon rice vinegar
- 1 ½ teaspoon sesame oil
- 1 jalapeño, de-seeded and thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger)
- ½ teaspoon red pepper flakes
- 2 scallions, chopped (for garnish)
Instructions
- Coat and Freeze Beef: In a large bowl, toss beef strips with 1 tablespoon soy sauce to lightly season. Sprinkle cornstarch evenly over the beef and toss thoroughly until each piece is coated. Lay the coated beef slices in a single layer on a wire rack placed over a baking sheet. Place in the freezer for 45 minutes to help dry out the surface, which enhances crispiness when fried.
- Prepare Orange and Sauce Mix: Using a vegetable peeler, peel strips of zest from the orange and slice into thin strips. Juice the orange to obtain 1/4 cup fresh juice. In a medium bowl, whisk together the orange zest and juice, remaining 2 tablespoons soy sauce, molasses, rice vinegar, sesame oil, jalapeño slices, minced garlic, freshly grated ginger, and red pepper flakes until well combined.
- Heat Oil: In a large heavy-bottomed pot such as a Dutch oven, pour in canola oil and heat to 375°F (191°C). Prepare a large plate lined with two layers of paper towels for draining the fried beef.
- Fry the Beef: Carefully add one-third of the beef strips at a time into the hot oil without overcrowding, to maintain temperature and crispiness. Fry for about 3 minutes or until the beef turns golden brown and crispy. Use a slotted spoon or spider strainer to remove the beef and transfer it to the prepared paper towel-lined plate. Repeat in batches until all beef is fried.
- Make the Sauce: In a large skillet over medium-high heat, pour in the prepared orange-soy sauce mixture. Bring it to a boil, then reduce heat and simmer for approximately 3 minutes until the sauce slightly thickens and flavors meld.
- Toss Beef in Sauce: Add the freshly fried beef strips to the skillet with the thickened sauce. Toss thoroughly to coat every piece evenly with the flavorful sauce.
- Serve: Transfer the crispy, sauced beef to serving plates. Garnish with chopped scallions and serve warm. This dish pairs wonderfully with steamed white rice or your favorite side.
Notes
- Freezing the coated beef before frying helps create an extra crispy crust by drying out surface moisture.
- Maintain oil temperature at 375°F (191°C) to ensure beef cooks fast and absorbs minimal oil, keeping it crispy.
- Do not overcrowd the frying pot; frying in batches is essential for even cooking and crispness.
- Adjust jalapeño and red pepper flakes to desired spice level.
- Molasses adds a rich sweetness that balances the tangy and spicy notes in the sauce; do not omit.
- Leftover beef can be reheated in a skillet but will lose some crispiness.
- Use a thermometer to monitor oil temperature precisely for best results.
