Crispy Orange Beef

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A beloved Chinese-American takeout classic, this orange beef features tender slices of steak dipped in a light cornstarch batter, fried until shatteringly crisp, then quickly tossed in a glossy sweet-tangy orange glaze infused with fresh ginger and garlic. It is a brighter, bolder cousin to orange chicken with deeper savory richness from the beef.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 46 gCarbs
• 2 gFiber
• 23 gSugar
• 38 gProtein
• 920 mgSodium
• 580 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the beef

• 1.5 lbs flank steak, sliced thin against the grain
• 2 large egg whites, lightly beaten
• 1/2 cup cornstarch
• 1/4 teaspoon white pepper
• 3 cups vegetable or peanut oil, for frying

For the orange sauce

• Zest and juice of 2 large navel oranges (about 1/2 cup juice)
• 1/3 cup granulated sugar
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon Shaoxing wine
• 1/4 cup water mixed with 2 tablespoons cornstarch

For the stir-fry

• 4 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon red chili flakes
• 3 green onions, whites and greens sliced separately
• 1 tablespoon toasted sesame seeds
• Steamed jasmine rice, for serving

Directions

1. Pat the sliced beef dry with paper towels, then toss with the egg whites and white pepper. Let marinate for 10 minutes while you prepare the sauce.
2. In a small bowl whisk together the orange juice, orange zest, sugar, soy sauce, rice vinegar, and Shaoxing wine until the sugar dissolves. In a separate small bowl stir the cornstarch and water into a slurry.
3. Dredge each beef slice in cornstarch, shaking off excess, and arrange on a parchment-lined tray. The pieces should be lightly coated but not clumpy.
4. Heat the oil in a wok or deep heavy pot to 350°F. Working in batches, fry the beef for 2-3 minutes until pale golden and crisp, then transfer to a wire rack. Repeat with remaining beef, returning all the pieces to the oil for a final 30-second flash fry to re-crisp.
5. Pour off all but 2 tablespoons of oil from the wok and heat over medium-high. Add the garlic, ginger, chili flakes, and white parts of the green onions, stir-frying for 30 seconds until fragrant.
6. Pour in the orange juice mixture and bring to a simmer, then whisk in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce turns glossy and thickens enough to coat a spoon.
7. Add the crispy beef to the wok and toss quickly for about 30 seconds so every piece gets coated in the glossy sauce without losing its crunch.
8. Tip onto a serving platter, scatter the green onion greens and sesame seeds over the top, and serve immediately with steamed jasmine rice.

Cook’s Notes

• Slicing the flank steak thinly against the grain (about 1/8 inch thick) is the secret to tender beef that is not chewy after frying.
• Always fry in small batches so the oil temperature stays around 350°F; overcrowding makes the beef absorb oil and turn soggy instead of crisp.
• Bottled orange juice lacks the bright aromatic oils of fresh zest and juice, so stick with whole oranges for the most fragrant sauce.
• The double-fry technique (fry once, rest, then flash-fry again for 30 seconds) gives the beef an extra crispy shell that holds up to the sauce.
• Have every sauce component measured and ready before you start frying; the final toss happens fast and you do not want to be scrambling mid-stir.

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