Crispy Orange Beef

4.60 from 10 votes

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.

Prep Time20

Cook Time5

Total Time25

Course: Beef

Cuisine: Chinese Recipes

Keyword: Crispy Orange Beef

Servings: people

Author: Bee Yinn Low

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

US Customary - Metric

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!

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