Orange Beef (Crispy Beef without Deep-Frying)

Create crispy, juicy, and tender restaurant-style orange beef without deep frying, with an aromatic sauce that’s tastier and healthier than takeout. {Gluten-Free Adaptable}

If you’re a fan of Chinese takeoutyou’ve probably come across orange chicken at some point. It’s one of those iconic dishes that combines tangy citrus with savory, slightly sweet flavors. But what if you could elevate this idea with a different protein? Try out orange beef! The crispy juicy beef works great with the orange sauce, offering an even richer taste.

Orange beef ingredients

Which cut of beef to use

Flank steak or skirt steak is usually my default cut for making stir fried dishesbecause it yields a tender result. But this orange beef recipe, I want to introduce a great way to tenderize the beef (see below), so you can also choose other cheaper cuts of beef if preferred. For example, round roast or fajita would work well.

How to slice the beef

You should always slice the beef against the grain and cut it into consistent thin slices. When using flank steak, I usually cut it along the grain into two large pieces first. Then I proceed to slice it against the grain to form long thin slices of beef.

Baking soda

The secret is to marinate the beef with baking soda and some liquid.

According to Cook’s Illustrated, when the baking soda comes in contact with the surface of the beef, it changes its pH level so the proteins within it will not bind as easily. It keeps the meat tender and moist in the hot pan.

That’s it! Now you can use cheaper cuts of beef and simply marinate the beef for 30 minutes. Then you will get great results – crispy beef with a juicy, tender texture.

You might be asking yourself, will the baking soda impart a chemical taste to the meat? The answer is, it’s not noticeable if you don’t overuse it.

Orange beef mise en place

When you’re ready to cook, your table should have:

• Marinated beef
• Cornstarch
• Mixed sauce
• Sliced aromatics (ginger, garlic, green onion)

How to make orange beef

Making orange beef is super easy once you’ve done all the prep work.

First, coat the beef with cornstarch when you’re ready to cook. I usually add a spoon of cornstarch at a time, and mix it into the beef before adding more. So it’s easier to coat the beef evenly.

When searing the beef, you should cook in batches to ensure the pan is not overcrowded and the beef will fry properly. This recipe only uses enough oil to coat the bottom of the pan. But due to the baking soda and the cornstarch coating, the beef will crisp up on the outside while staying juicy inside.

It’s important to move the cooked beef onto a plate to prevent it from overcooking. Letting the beef cool down a little also allows the coating to crisp up a bit further.

Once the beef is done, gently saute the aromatics then pour in the orange sauce.

Once the sauce thickens, return the cooked beef to the pan and garnish it with green onion. You only need to quickly stir everything together so the beef is coated with sauce.

Now you can enjoy the dish! Be sure to serve it while it’s hot so the beef remains crispy.

Orange Beef is the perfect blend of flavors: the zestiness of fresh oranges, the rich, savory depth of soy sauce, and a hint of sweetness, all wrapped around slices of succulent beef.

How to serve orange beef

Orange beef tastes the best when served over freshly steamed rice. Although you can also serve it by itself.

To complete your meal, consider serving side dishes such as:

Whether you’re looking for a weeknight meal that feels like a takeout treat or a crowd-pleaser for dinner parties, Orange Beef delivers.

More Chinese takeout recipes

Want to Know More?Receive our 5-Day Chinese Cooking Crash Course & Recipe Updates! Subscribe

Orange Beef (Crispy Beef without Deep-Frying)