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Orange beef. Imagine deep-fried, crispy, golden brown and battered beef cubes doused in sticky, sweet, savory and tangy orange sauce.
Yes, I am sharing my orange beef recipe today. It’s absolutely delicious and addictive, a dish that is our guilty pleasure at Chinese takeouts and restaurants all across the United States.
Just like the much popular orange chicken, orange beef is well loved by many people. Beef is the preferred meat for many people and this recipe fits the bill.
Because the protein used is beef, the dish is beefy and stronger in flavors. Every bite is bursting with the tender and juicy flavors of the beef sirloin.
Other that sirloin, you can also use flank steak. Always remember to cut your beef against the grain so the meat is tender ant not rubbery.
If you love the orange sauce, double up on it so the orange beef is extremely saucy. I like mine just nicely coated with the sauce so the meat remains crunchy. Enjoy!
How Many Calories per Serving?
This recipe is only 295 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Orange Beef
Ingredients
- 10 oz. beef sirloin (or flank steak, cut into bite-sized pieces)
- Oil for deep-frying
- 1 teaspoon cooking oil
- 2 cloves garlic (minced)
- White sesame for garnishing
- Chopped scallion for garnishing
Frying Batter:
- 1/4 cup all-purpose flour (sifted)
- 1 large egg
- 2 tablespoon corn starch
- 1/2 teaspoon baking powder
- 1/4 cup water (ice cold)
- 1/2 tablespoon cooking oil
Orange Sauce:
- 1/3 cup orange juice
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 teaspoon Apple cider vinegar or Chinese rice vinegar
- 1 teaspoon corn starch
Instructions
- Heat up a pot of oil to 375°F (190°C).
- Combine all the ingredients in the Frying Batter together, stir well, so there is no lump. Transfer the beef into the frying batter, coat well. Mix all the ingredients in Orange Sauce together, set aside.
- Deep fry the beef in batches. Once they turn light brown, remove from the oil with a strainer and transfer to a plate lined with paper towels. Deep fry the beef twice by dipping the fried beef into the batter again and deep-fry until they turn golden brown.
- Heat up a skillet with the oil and stir-fry the garlic until aromatic. Add the Orange Sauce and cooks until it thickens. Transfer the beef into the skillet, stir to combine well. Dish out, garnish with sesame and scallions and serve immediately.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Really nice recipe. Best breading I’ve made for a stir fry; with the orange flavoring, fantastic! Thanks for sharing
This has my mouth watering! It looks and sounds delicious!
Yes orange beef yummy
This really sounds good as I love General Tso beef or chicken. Is the sauce on Orange beef as thick as on
Gen. Tso?
Not really.
Quick answer LOL!
Made this for tea last night as had some oranges to use up. It was delicious and will definitely be making it again. I doubled up the sauce ingredients as suggested and definitely need to as would not have been enough otherwise.
Hi Rasa,
I tried this recipe just now (dishes still not done). I had the same issue with Peter, although the batter was perfect, there wasn’t enough to cost a second time. It’s partially my fault because I made it with a bit over 300g meat.
I think my version for next time I’ll only fry it once (would that be a crime?) or double the tempura batter.
My orange sauce wasn’t super orangey either but I know adding zest would make that better. I doubled the sauce as you suggested and it was a perfect amount (any less wouldn’t have been enough).
Thanks for the recipe, I know it’s hit the mark when my hubby nods his head as he eats! :)
I want to post this recipe to my blog and will link back to your blog if that’s okay :)
Of course, yes make more batter if you don’t have enough. The key is to shake off the excess.
Mmm this sounds and looks delicious! Great flavours.
Tried this recipe, the steak choice was spot on and tender, but the batter turned out to thick and there was definitely not enough to re-fry a second time and I made a double batch. The sauce missed the mark by not being orangy enough I think rinds would have improved it a bit. Next time I will put more juice and rinds and compesate the amount of other ingredients. But overall it was not bad just not great.
Peter, I just noticed that I missed out an egg in the batter. It was a mistake. I did use orange rind and garlic chili sauce in my orange chicken recipe but I opted out to make the recipe as little ingredients as possible long ingredients appear intimidating and readers are afraid to try out.
This looks yummy & I will be trying it, I’m in the UK and have never seen orange beef, in restaurants or takeaways, will get back to you when I have done it, can’t wait ?
Hi Alison, this orange beef is yummy, you should try it out!
It’s a traditional Sichuan-style recipe I first encountered it about 40 years ago as tangerine peel beef.This is a very mild version, but since my DH no longer loves hot dishes, nor does my 10 yr old grandson, as much as I, was a big success at our house. I did add some dried orange peel, hot pepper flakes to my portion, and my beef pieces were more like slices than cubes.
Hi Janet, thanks for trying my orange beef recipe. Yes, you can add some orange peel and chili pepper flakes or garlic chili sauce to make it spicy. :)