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This crispy orange beef is double-fried to golden perfection and coated in a sticky, sweet, and tangy orange sauce. No more soggy Chinese takeout! With simple ingredients and easy-to-follow steps, this homemade version is better than the restaurant.
Crispy, Sticky Orange Peel Beef Stir Fry
Imagine deep-fried, crispy, golden-brown beef cubes, battered and coated in a sticky, sweet, savory, and tangy orange sauce. Today, I’m sharing my take on orange beef — a dish that’s both delicious and addictive. It’s a favorite guilty pleasure for many of us at Chinese takeouts and restaurants across the U.S., along with classics like Szechuan Beef, Mongolian Beef, and Beef and Broccoli.
Much like the ever-popular Orange Chicken, this crispy orange beef stir fry has won over the hearts of many. With beef as the star protein, this recipe really packs a punch, offering up stronger, richer flavors. Each bite is bursting with the tender, juicy taste of beef sirloin, making it the perfect choice for beef lovers. Be sure to check out the tips and tricks below to make this dish turn out perfectly crispy every time!
Why This Recipe Is The Best
- Crispy frying batter recipe – I have a special formula for the best frying batter, with the perfect ratio of flour, egg, ice cold water, and other special ingredients to make this a standout.
- Orange sauce – The star of the dish is the tangy, sticky, sweet and savory orange sauce that is better than your regular Chinese takeout.
- The perfect stir-frying technique – For the best texture, I use a two-step frying method. After stir-frying garlic to build flavor, the crispy beef is gently coated in the tangy orange sauce, keeping it crunchy on the outside and flavorful on the inside.
Ingredients You’ll Need
For the full details on each ingredient, be sure to check out the recipe card at the bottom of this post.
Pro Tip #1: Why Ice Cold Water in the Batter?
Using ice-cold water in your batter helps create that perfect crispy texture. The cold temperature slows down gluten formation, making the coating lighter and crunchier, so your beef stays extra crispy.
Pro Tip #2: Why Use Baking Powder?
Baking powder is key to achieving that perfect, light, and crispy batter. It creates tiny air bubbles that help the coating puff up and crisp, giving you that satisfying crunch. Without it, the batter would be denser, and you wouldn’t get the same airy texture.
Extra Tip: Want More Sauce?
If you love that tangy orange sauce, feel free to double up for an even saucier dish. Personally, I like just enough to coat the beef, so it stays nice and crispy.
Extra Tip: Want It Spicy?
Craving some heat? Add chili flakes, garlic chili sauce, or fresh red chilies. They give a nice kick that pairs perfectly with the sweet orange sauce. Start small—you can always add more!
Best Ingredients And Easy Substitutions
- Oil – Use vegetable or canola oil.
- Beef – Other than sirloin, you can also use flank steak. Always remember to cut the beef against the grain to ensure the meat is tender and not rubbery.
- Orange juice – I like to use freshly squeezed orange juice, meaning I buy fresh oranges and extract the juice myself. But if you’re using store-bought juice, make sure to choose the freshly squeezed variety with pulp.
- Apple cider vinegar – Chinese rice vinegar is a great substitute.
How To Make Crispy Orange Beef
First, heat up a pot of oil to about 375°F (190°C). While that’s heating, grab a bowl and mix together all the ingredients for the Frying Batter. Stir it well to make sure there are no lumps. Then, toss your beef into the batter and coat it evenly.
Next, mix together all the ingredients for the Orange Sauce in another bowl and set it aside for later.
Now, deep-fry the beef in batches. When they’re a light brown color, use a strainer to take them out and place them on a plate lined with paper towels. Once that’s done, dip the beef back into the batter and fry them again until they’re golden brown and extra crispy.
Heat up a skillet with some oil and stir-fry the garlic until it smells amazing. Then, pour in the orange sauce and let it cook until it thickens up a bit. Once it’s thickened, add the beef to the skillet and give everything a good stir so the beef is coated in that delicious sauce. Dish it out, sprinkle on some sesame seeds and chopped scallions, and serve right away!
Secrets To Perfect Chinese Orange Beef
- Make sure you’re using baking powder, not baking soda! They may sound the same, but trust me, they’re not. Baking powder is what makes the batter puff up and turn crispy. If you accidentally use baking soda, you’ll end up with a batter that’s dense and not nearly as crispy. So, stick with baking powder for that perfect crunch!
- Want to kick up the flavor? Stir in 1 teaspoon of grated orange zest and 1 tablespoon of garlic chili sauce for an extra punch of taste!
- Don’t overcrowd the pan when frying! If you toss too many beef pieces in at once, it’ll drop the oil temperature, and you’ll end up with soggy batter instead of that crispy crunch. Fry in batches to keep the oil hot and get that perfect crispy texture every time!
- Serve this dish right away for the best experience! Once the beef is coated in the sauce, it starts to lose its crunch if it sits too long. So, dish it up immediately to enjoy that crispy, tender, and saucy goodness at its peak!
Frequently Asked Questions
A good trick is to use a thermometer to make sure the oil hits 375°F (190°C). No thermometer? No problem! Just drop a little bit of batter into the oil — if it sizzles and floats right to the top, you’re good to go!
It’s always best to use fresh beef for that perfect crispy texture. But if you’re using frozen beef, just make sure to thaw it completely and pat it dry with paper towels before frying. Any extra moisture can make the batter soggy, and we definitely want that crispy crunch!
Yes! To make this recipe gluten-free, just swap the all-purpose flour for a gluten-free flour blend. You can also use gluten-free soy sauce in the orange sauce to keep everything on track.
This dish is best served right away to keep that crispy texture. If you need to store it, place the beef on a wire rack instead of paper towels—this lets air circulate and helps keep it crispy.
If you’ve got leftovers, store the beef and sauce separately in an airtight container in the fridge. When you’re ready to reheat, pop it in a skillet to bring back some of that crispiness—just keep in mind it won’t be quite as crispy as when it’s fresh out of the oil.
This recipe is only 283 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Beef Recipes You Might Like
Crispy 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
- scallion , chopped, for garnishing
Frying Batter:
- 1/4 cup all-purpose flour, sifted
- 1 large egg
- 2 tablespoon cornstarch
- 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 cornstarch
- 1 teaspoon grated orange zest, optional
Instructions
- Heat a pot of oil to 375°F (190°C). Combine all the ingredients for the Frying Batter and stir well to eliminate any lumps. Transfer the beef to the batter and coat well. Mix all the ingredients for the Orange Sauce together and set aside.
- Deep-fry the beef in batches. Once they turn light brown, remove them from the oil with a strainer and transfer to a plate lined with paper towels. Dip the fried beef into the batter again and deep-fry a second time until they turn golden brown.
- Heat a skillet with oil and stir-fry the garlic until fragrant. Add the orange sauce and cook until it thickens. Transfer the beef to the skillet and stir to combine well. Dish out, garnish with sesame seeds and scallions, and serve immediately.
Notes
- Make sure you’re using baking powder, not baking soda! They may sound the same, but trust me, they’re not. Baking powder is what makes the batter puff up and turn crispy. If you accidentally use baking soda, you’ll end up with a batter that’s dense and not nearly as crispy. So, stick with baking powder for that perfect crunch!
- Want to kick up the flavor? Stir in 1 teaspoon of grated orange zest and 1 tablespoon of garlic chili sauce for an extra punch of taste!
- Don’t overcrowd the pan when frying! If you toss too many beef pieces in at once, it’ll drop the oil temperature, and you’ll end up with soggy batter instead of that crispy crunch. Fry in batches to keep the oil hot and get that perfect crispy texture every time!
- Serve this dish right away for the best experience! Once the beef is coated in the sauce, it starts to lose its crunch if it sits too long. So, dish it up immediately to enjoy that crispy, tender, and saucy goodness at its peak!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Having made this recipe a few times since it first appeared, I can say it’s WAY TOO SWEET for my taste, but is DH’s absolute fave version! It definitely beats the local take out joints! I made this for lunch today and he’s once again in love. I did make a couple of changes. I sliced the steak in 1/4″ pieces, so there was more crispy coating for each bite–the batter is excellent. I added 1 tsp chili paste with garlic (Lan Chi brand) to the orange sauce. The result wasn’t quite spicy enough for me, but perfect for DH. I’ve been cooking for 70 years–started cooking family meals for my working mom when I was 10–so I pretty much consider most recipes suggestions only. Still, I did stick pretty close to this one. Thanks, Bee, another winner! Your website is the first place I go to find simple and accessible East Asian recipes!
Hi Jan, thanks for your comment I am glad your DH loves the recipe. For the sweetness, yes, you can cut down per your taste. Thanks for being such a big fan, I appreciate your support. Please try more recipes on my site! :)