If you have ever craved that perfect balance of tangy citrus and crispy, tender beef at your favorite takeout place, you will love this Orange Beef Recipe. It brings together juicy flank steak strips coated in a light, crunchy batter, then tossed in a vibrant homemade orange sauce that’s bursting with flavor. This dish truly brightens up any meal with its lively colors and the exciting blend of sweet, salty, and subtly spicy notes. Whether you’re cooking for friends or a cozy family dinner, this Orange Beef Recipe is bound to become a beloved classic in your kitchen.

Ingredients You’ll Need

In the white bowl, there is a creamy, light yellow sauce that forms the base and fills the bottom and edges. On top of this sauce are multiple pieces of raw red meat strips, laid in a loose pile in the center. The meat has thin white lines of fat running through each piece, with a raw, fresh texture. The whole bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Orange Beef Recipe lies in its thoughtful yet simple ingredients. Each one plays a key role, whether it’s enhancing the texture of the beef, adding depth to the sauce, or giving you that beautiful, vibrant finish that makes it so irresistible.

Flank steak: Use 1 pound cut against the grain into thin, uniform strips for tenderness and easy frying.
Vegetable oil: Needed for frying to achieve that crispy exterior without overwhelming the meat.
Cornstarch: 1 cup, to create the light and crispy batter that perfectly coats the beef.
All-purpose flour: 1/4 cup, helps bind the batter for a perfect texture.
White pepper: 1 teaspoon, adds a gentle heat and subtle aroma; black pepper is a fine substitute.
Water: 3/4 cup, to bring the batter ingredients together smoothly.
Egg: 1 large, helps the batter stick and forms a crisp coating.
Orange juice: 1/2 cup, the star ingredient that lends that fresh, bright citrus flavor.
Sweet orange marmalade: 1/3 cup, enriches the sauce with sweetness and texture; use regular if you prefer less sweet.
Granulated sugar: 3-4 tablespoons, balances acidity with sweetness for a perfectly rounded sauce.
Red wine vinegar: 2 tablespoons, adds a subtle tang that enhances the orange flavor.
Lemon juice: 2 tablespoons, brightens the sauce and layers in extra citrus zest.
Hoisin sauce: 2 tablespoons, brings depth and a touch of savory richness.
Soy sauce (low sodium): 1 tablespoon, for a mellow umami punch without overpowering saltiness.
Toasted sesame oil: 1 tablespoon, delivers an irresistible nutty aroma.
Salt & spices: 1/2 teaspoon each of salt, onion powder, garlic powder, ground ginger, and red pepper flakes for balanced, layered flavor.
Green onions: For garnish, adding freshness and a pop of color.
Sesame seeds: For garnish, adding a delightful crunch and visual appeal.

How to Make Orange Beef Recipe

Step 1: Prepare the Batter and Beef

Start by whisking together the cornstarch and all-purpose flour in a large bowl. Add water and the egg, and whisk until smooth and silky. This batter is the secret to that amazingly light and crunchy coating on your beef. Toss the beef strips into the batter, ensuring each piece is fully coated, then set aside to let the flavors meld a bit while you get your sauce ready.

Step 2: Whip Up the Orange Sauce

In a separate bowl, combine the orange juice, sweet orange marmalade, sugar, red wine vinegar, lemon juice, hoisin sauce, soy sauce, sesame oil, and all the spices. Whisk these together until they form a luscious, well-blended sauce packed with layers of sweet, tangy, and umami notes. Setting this aside now will allow the flavors to marry beautifully by the time your beef is ready.

Step 3: Fry the Beef to Perfection

Heat about 1 inch of vegetable oil in a large Dutch oven or deep fryer to between 350 and 375 degrees Fahrenheit. Once hot, carefully add the battered beef strips in batches. Stir gently with a fork to avoid clumping and to ensure even browning. Fry each batch for approximately 3 to 4 minutes until the beef becomes lightly golden and delightfully crispy but not dark — corn starch batter fries up with a delicate, pale crunch that’s utterly addictive. Drain the beef on paper towels to remove any excess oil.

Step 4: Simmer the Sauce

Pour the prepared sauce into a saucepan and simmer gently for 2 minutes to intensify and meld the flavors. This step is all about concentrating the vibrant sauce without thickening it too much, so your beef stays perfectly coated yet saucy.

Step 5: Combine Beef and Sauce

Reduce the heat to medium-low, add the crispy beef strips back into the pan, and stir gently for about 2 minutes until each piece is generously coated and has absorbed some of that beautiful orange sauce. This final step is what makes the Orange Beef Recipe stand out — that irresistible mix of crispy texture with a bright, sticky coating.

How to Serve Orange Beef Recipe

A large white rectangular plate holds a pile of golden-brown fried pieces coated in a shiny sticky sauce, sprinkled with white sesame seeds and scattered with fresh green sliced scallions. Underneath and around the edges of the fried pieces are thin bright orange slices adding a splash of color. A silver spoon rests on the left side of the plate, partially under the fried pieces. The plate is set on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your Orange Beef with sliced green onions and a sprinkle of toasted sesame seeds. Not only do these garnishes boost the flavor with fresh, slightly pungent notes and a nutty crunch, but they also make the dish look stunningly vibrant on the plate — the perfect finishing touch.

Side Dishes

Serve this Orange Beef alongside steamed jasmine rice or fluffy white rice to soak up every drop of that glorious sauce. For veggies, lightly steamed broccoli or snow peas offer a crisp, fresh contrast that complements the rich sweetness of the dish. A simple cucumber salad can also provide a cool, refreshing balance.

Creative Ways to Present

For a fun twist, serve the Orange Beef over a bed of crunchy lettuce leaves for a light, wrap-style bite. Or pile it onto soft steamed bao buns to create handheld Asian-inspired sliders. Even tossing it into fried rice or pairing it with crispy noodles makes for a playful, hearty meal that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Leftover Orange Beef keeps beautifully in an airtight container in the refrigerator for up to 3 days. The beef may soften slightly, but the flavors will actually deepen, making your next meal just as enjoyable.

Freezing

You can freeze the Orange Beef for up to 2 months. To maintain the best texture, flash freeze the cooked beef strips on a tray first, then transfer them to a freezer-safe bag or container. Freeze the sauce separately if possible and combine when reheating.

Reheating

For best results, reheat your Orange Beef in a hot skillet over medium heat to help crisp the beef back up while warming the sauce. Stir gently until heated through. Avoid microwaving if you want to preserve that crispy texture, but microwaving with a splash of water will work if you’re in a pinch.

FAQs

Can I use a different cut of beef for this Orange Beef Recipe?

While flank steak is ideal for its tenderness and quick cooking time, you can substitute sirloin or skirt steak sliced thinly against the grain. Avoid tougher cuts as they require longer cooking and won’t crisp up as nicely.

Is the orange sauce very sweet?

This Orange Beef Recipe’s sauce balances sweetness with tangy and savory notes. If you prefer less sweetness, adjust the sugar and marmalade amounts to taste. Using regular marmalade instead of sweet also reduces the sugar content.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour in the batter with a gluten-free flour blend and ensure your soy sauce and hoisin sauce are gluten-free varieties. Cornstarch is naturally gluten-free, so it’s safe to keep as is.

What’s the best way to get crispy beef without using a deep fryer?

If you don’t have a deep fryer, use a heavy-bottomed pot to heat the oil and fry in small batches, maintaining the oil temperature around 350-375 degrees F. Avoid overcrowding to keep the temperature steady and get that perfect crisp.

Can I prepare any parts of this Orange Beef Recipe in advance?

You can prep the batter and slice the beef a few hours ahead and keep it refrigerated. The sauce mix can also be made in advance and refrigerated, just whisk before use. For the best fried texture, fry the beef just before serving.

Final Thoughts

This Orange Beef Recipe is one of those dishes that truly brings joy to the dinner table with its vibrant flavors, crisp textures, and satisfying blend of sweet and savory. It’s approachable enough for a weeknight meal yet impressive enough to share with guests. I can’t wait for you to try it and make it your own – trust me, once you do, it will be requested again and again!