Orange Beef Recipe
This crispy orange beef takes 35 minutes. Thin-sliced flank steak fried golden and tossed in a glossy sauce built on real orange zest and juice.
Servings: 2
Ingredients
- 16 oz flank steak thinly sliced
- Neutral oil for deep frying
For the Batter
- ⅔ cup cornstarch
- ½ cup water
- 1 tsp salt
For the Sauce
- 1 tbsp orange zest
- ½ cup orange juice
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 3 tbsp sugar
- 1 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tbsp grated ginger
For the Slurry
- 1 tsp cornstarch
- 1 tbsp cold water
Optional Garnish
- Sesame seeds
- Scallions
- Steamed rice
Instructions
- Combine the cornstarch, water, and salt in a bowl and mix into a batter.
- Add the thinly sliced flank steak to the batter, mix until every piece is coated, and set to the side.
- Heat a pot of oil to 375°F. Drop the beef in and cook until golden and crispy on the outside, then remove and let it rest.
- While the beef rests, combine the orange zest, orange juice, dark soy sauce, light soy sauce, sugar, rice vinegar, garlic, and ginger in a pan and bring to a simmer.
- Stir the cornstarch and cold water together and add the slurry. Once the sauce has thickened, add the beef and toss until the sauce coats every piece.
- Serve over a fresh bowl of rice. Optionally garnish with sesame seeds and scallions. But it's your food, you eat it how you like.
Video
Notes
- Slice against the grain and slice it thin — this is the single biggest factor in tenderness.
- Partially freeze the flank steak for 15–20 minutes first if you’re struggling to get even slices.
- Zest the orange before you juice it.
- Let the battered beef rest a few minutes before frying so the coating adheres.
- Toss gently at the end and serve immediately, while the beef is still crisp.