Crispy Orange Beef

Okay real talk as a Kansas City mom: dinner needs to be delicious and actually doable on a weeknight. This Crispy Orange Beef has become a total staple in our house. Better-than-takeout crispy orange beef with a sweet, tangy citrus sauce. And honestly it is so much better than anything I could order out.

Why You’ll Love This

• Ready in 30 min with mostly pantry staples
• The whole family devours it every single time
• Great for meal prep and leftovers taste amazing the next day
• Simple enough for a Tuesday but special enough for company

Ingredients

• Flank steak
• Orange juice
• Orange zest
• Soy sauce
• Cornstarch
• Garlic
• Ginger

How to Make It

Gather all your ingredients and prep your workspace. I always do a quick mise en place because it makes everything smoother. Follow the recipe card below for the full step-by-step instructions with exact measurements and timing.

What You’ll Need

A few tools make this so much easier: kitchen essentials. These are my actual go-tos in my KC kitchen.

This is one of those recipes I come back to again and again. If you make it let me know in the comments how it turned out!

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Crispy Orange Beef

Thin strips of flank steak fried crisp and tossed in a sticky orange sauce with garlic and ginger. Better than delivery and faster too.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

• 1.5 lbs flank steak thinly sliced against the grain
• 1/2 cup cornstarch
• 2 cups neutral oil for frying
• 3/4 cup fresh orange juice
• 1 tbsp orange zest
• 1/4 cup soy sauce
• 3 tbsp sugar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cornstarch for the sauce
• 2 tbsp water

Method

 

1. Toss the sliced beef with the 1/2 cup cornstarch until every piece is coated in a dry layer.
2. Heat the oil to 350 degrees in a deep skillet. Fry the beef in batches for 2 to 3 minutes, until crisp and browned, and drain on paper towels.
3. Pour off all but 1 tablespoon of the oil. Add the garlic and ginger and cook 30 seconds.
4. Add the orange juice, zest, soy sauce and sugar and simmer 3 minutes.
5. Whisk the remaining teaspoon of cornstarch into the water and stir it in, cooking 1 minute until the sauce turns glossy and thick.
6. Return the beef and toss quickly to coat, then serve right away over rice.

Notes

Slice the beef against the grain and as thin as you can manage, freezing it 20 minutes first makes that much easier.