Ingredients
Beef
- 1 pound flank steak, cut against the grain into ¼ inch strips, about 3 inches long
- Vegetable oil, as needed for frying
Batter
- 1 cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon white pepper (may substitute ¾ teaspoon black pepper)
- ¾ cup water
- 1 large egg
Orange Sauce
- ½ cup orange juice
- ⅓ cup sweet orange marmalade
- 3-4 tablespoons granulated sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons quality hoisin sauce (such as Lee Kum Kee or Kikkoman)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon each: salt, onion powder, garlic powder, ground ginger, red pepper flakes
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Make the Batter: In a large bowl, whisk together the cornstarch, all-purpose flour, and white pepper. Add the water and egg and whisk until the batter is smooth and homogenous. Add the beef strips to the batter and stir until they are completely coated. Set aside to marinate briefly.
- Prepare the Sauce: In a medium bowl, whisk together the orange juice, sweet orange marmalade, granulated sugar, red wine vinegar, lemon juice, hoisin sauce, low sodium soy sauce, toasted sesame oil, salt, onion powder, garlic powder, ground ginger, and red pepper flakes. Set aside to meld flavors.
- Fry the Beef: Pour vegetable oil into a large Dutch oven or deep fryer to a depth of about 1 inch and heat to 350-375°F (177°C). Line a baking sheet with paper towels to drain the fried beef. In batches, use tongs to add the battered beef strips to the hot oil. Stir and break apart the strips gently with a fork to prevent clumping. Fry for 3 to 4 minutes until lightly golden (they will not become deeply golden due to the cornstarch). Remove with a slotted spoon or spider strainer and drain on the paper towels in a single layer.
- Simmer the Sauce: Transfer the prepared sauce to a large saucepan and bring to a simmer over medium heat. Simmer for 2 minutes to concentrate the flavors; the sauce will not thicken significantly.
- Combine Beef and Sauce: Reduce the heat to medium-low. Add the fried beef strips to the saucepan and stir to coat them thoroughly in the orange sauce. Continue cooking and stirring for about 2 minutes, allowing the beef to absorb the flavors.
- Garnish and Serve: Transfer the orange beef to a serving dish. Sprinkle generously with sesame seeds and sliced green onions for garnish. Serve hot over steamed rice or alongside your favorite vegetables.
Notes
- Use sweet orange marmalade for the sauce. Regular marmalade without added sugar will result in a less sweet, more tart sauce.
- Slice the flank steak thinly against the grain for the most tender beef strips.
- Maintain oil temperature between 350-375°F during frying for optimal crispy texture.
- Frying in batches prevents the temperature from dropping and ensures even cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
