This vibrant Orange Beef recipe brings the bold, sweet-savory zest of Chinese takeout right into your kitchen—with none of the deep-frying mess. This Citrus-Glazed Stir-Fry transforms flank steak into tender, golden slices through a simple baking soda marinade, then sears it to perfection and tosses it in a fragrant orange sauce. The sauce—infused with citrus, vinegar, soy, and just a touch of sugar—caramelizes onto the crispy beef, creating a dish that’s intensely flavorful and perfectly textured.
Why You’ll Love Orange Beef
This Orange Beef recipe is a standout Citrus-Glazed Stir-Fry:
- Bold Zest: Fresh orange juice and zest deliver a sweet-tangy punch.
- Healthier Twist: Crispy beef without deep-frying, using minimal oil.
- Quick Prep: Ready in under an hour, including marination.
- Restaurant-Quality: Impresses with takeout vibes but fresher flavors.
- I made this for a family dinner, and it was the ultimate Citrus-Glazed Stir-Fry hit!
Ingredients for Orange Beef
Here’s what you’ll need for Orange Beef (serves 4):
- 1 lb flank steak, sliced thinly against the grain
- 2 tbsp Shaoxing wine (or dry sherry)
- ½ tsp salt
- ½ tsp baking soda
- ¼ cup cornstarch
- ¼ cup peanut oil (or vegetable oil)
- 1 tsp minced ginger
- 3 cloves garlic, minced
- 2 green onions, white and green parts separated
For the Orange Sauce:
- 1 tbsp orange zest (from 1 large orange)
- ½ cup fresh orange juice
- 3 tbsp rice vinegar
- 1 tbsp light soy sauce (or tamari for gluten-free)
- 2 tbsp sugar
- 1 tbsp cornstarch
Ingredient Tips:
- Steak: Flank or skirt steak works best; slice thinly for tenderness.
- Shaoxing Wine: Adds depth; dry sherry or mirin is a good substitute.
- Orange Juice: Freshly squeezed for vibrant flavor; avoid sweetened juice.
- Oil: Peanut oil for high heat; vegetable oil is a budget-friendly swap.
- Equipment: Large skillet or wok, mixing bowls, tongs.
Directions for Orange Beef
Let’s create this crave-worthy Orange Beef!
Marinate the Beef
- I combine 1 lb sliced flank steak with 2 tbsp Shaoxing wine, ½ tsp salt, and ½ tsp baking soda in a bowl, mixing by hand.
- I let it marinate for 30 minutes to tenderize, ensuring a juicy Orange Beef.
Prepare the Sauce
- I whisk 1 tbsp orange zest, ½ cup orange juice, 3 tbsp rice vinegar, 1 tbsp soy sauce, 2 tbsp sugar, and 1 tbsp cornstarch in a small bowl until smooth, setting it aside for the stir-fry.
Coat and Sear Beef
- I toss the marinated beef with ¼ cup cornstarch to coat evenly.
- In a large skillet over high heat, I heat ¼ cup peanut oil and sear the beef in batches, cooking 1 minute per side until golden and crispy.
- I remove and set aside on a plate.
Stir-Fry and Sauce
- I reduce heat to medium, leaving 1 tbsp oil in the skillet.
- I sauté 1 tsp minced ginger, 3 minced garlic cloves, and the white parts of 2 green onions for 30 seconds until fragrant.
- I stir the sauce again to dissolve cornstarch, pour it into the skillet, and cook until thickened, about 1 minute.
- I return the beef, tossing to coat in the glossy sauce, adjusting with a pinch of sugar if needed.
Garnish and Serve
- I sprinkle the green parts of the green onions over the Orange Beef and serve hot over steamed jasmine rice or alongside stir-fried veggies for a complete meal.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Marination Time: 30 minutes
- Total Time: 1 hour
- Servings: 4
- Calories: ~315 kcal per serving
- Macros per Serving: 25g carbs, 25g protein, 15g fat, 1g fiber
Variations for Orange Beef
Try these twists on Orange Beef:
- Protein Swap: Use chicken, pork, or tofu for a different texture.
- Spicy Kick: Add ½ tsp red pepper flakes or a drizzle of chili oil.
- Gluten-Free: Swap soy sauce for tamari and ensure Shaoxing wine is gluten-free.
- Citrus Swap: Use mandarin or tangerine juice for a sweeter profile.
- Veggie Boost: Toss in bell peppers or broccoli for color and crunch.
Storage
I store Orange Beef in an airtight container in the fridge for up to 3 days, keeping the beef and sauce separate if possible to maintain crispiness. I reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce, or microwave in 30-second intervals, stirring to avoid overcooking. Freezing is not recommended, as the sauce may lose texture and the beef can become soggy.
Serving Ideas
Make your Orange Beef a star Citrus-Glazed Stir-Fry:
- Classic: Serve as a Citrus-Glazed Stir-Fry over jasmine rice for comfort.
- Garnish: Add toasted sesame seeds or orange slices for a vibrant touch.
- Pairing: Enjoy with cucumber salad, egg drop soup, or fried rice.
- Presentation: Plate family-style with chopsticks for an authentic vibe.
- Occasion: Perfect for weeknight dinners, date nights, or meal prep.
FAQs
What cuts of beef are best for Orange Beef?
I prefer flank or skirt steak for Orange Beef, as they’re lean and tender when sliced thinly against the grain. Sirloin can work in a pinch.
Can I skip the baking soda marinade?
Yes, but I recommend it for tenderizing tougher cuts, ensuring a juicy bite in Orange Beef. If skipping, marinate longer with just wine and salt.
Can I use bottled orange juice for the sauce?
Freshly squeezed orange juice is best for a bright Orange Beef sauce, but 100% pure bottled juice without added sugar works if you’re short on time.
Is Orange Beef gluten-free?
It can be! I use tamari instead of soy sauce and check that Shaoxing wine is gluten-free to make Orange Beef suitable for gluten-sensitive diets.
Can I make Orange Beef less sweet?
Yes, I reduce sugar to 1 tbsp or add an extra splash of rice vinegar to balance the sweetness in Orange Beef, adjusting to taste.
More Dinner Recipe Ideas You’ll Love
- Crispy Chicken Caprese
- Amish Hamburger Steak Bake Recipe
- Turkey Patties: Easy High Protein Meals
- Garlic Cauliflower and Mushrooms
Conclusion
This Orange Beef recipe bridges the gap between restaurant indulgence and home-cooked practicality. It’s full of bold, fresh flavors, crispy texture, and a visually appealing presentation—all while being healthier and more accessible than its deep-fried counterparts. With a few smart techniques and simple ingredients, you can recreate a Chinese-American favorite in your own kitchen without sacrificing flavor or adding stress to your routine. This Citrus-Glazed Stir-Fry is a versatile, crowd-pleasing meal that tastes like takeout but feels like a homemade triumph.
Orange Beef
Ingredients
- 1 lb flank steak sliced thinly against the grain
- 2 tbsp Shaoxing wine or dry sherry
- ½ tsp salt
- ½ tsp baking soda
- ¼ cup cornstarch
- ¼ cup peanut oil or vegetable oil
- 1 tsp minced ginger
- 3 cloves garlic minced
- 2 green onions white and green parts separated
For the Orange Sauce:
- 1 tbsp orange zest from 1 large orange
- ½ cup fresh orange juice
- 3 tbsp rice vinegar
- 1 tbsp light soy sauce or tamari for gluten-free
- 2 tbsp sugar
- 1 tbsp cornstarch
Instructions
Marinate the Beef
- I combine 1 lb sliced flank steak with 2 tbsp Shaoxing wine, ½ tsp salt, and ½ tsp baking soda in a bowl, mixing by hand. I let it marinate for 30 minutes to tenderize, ensuring a juicy Orange Beef.
Prepare the Sauce
- I whisk 1 tbsp orange zest, ½ cup orange juice, 3 tbsp rice vinegar, 1 tbsp soy sauce, 2 tbsp sugar, and 1 tbsp cornstarch in a small bowl until smooth, setting it aside for the stir-fry.
Coat and Sear Beef
- I toss the marinated beef with ¼ cup cornstarch to coat evenly. In a large skillet over high heat, I heat ¼ cup peanut oil and sear the beef in batches, cooking 1 minute per side until golden and crispy. I remove and set aside on a plate.
Stir-Fry and Sauce
- I reduce heat to medium, leaving 1 tbsp oil in the skillet. I sauté 1 tsp minced ginger, 3 minced garlic cloves, and the white parts of 2 green onions for 30 seconds until fragrant. I stir the sauce again to dissolve cornstarch, pour it into the skillet, and cook until thickened, about 1 minute. I return the beef, tossing to coat in the glossy sauce, adjusting with a pinch of sugar if needed.
Garnish and Serve
- I sprinkle the green parts of the green onions over the Orange Beef and serve hot over steamed jasmine rice or alongside stir-fried veggies for a complete meal.
Notes
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