Orange Beef with Crispy Pan-Seared Strips and Tangy Citrus Sauce
By Isabella Quinn
Prep
20 min
Cook
10 min
Total
60 min
Servings
4
Level
Easy
Plan 20 minutes for prep time and 10 minutes to cook. Beef strips cooked after 30 minutes of marinating make crispy orange beef with orange sauce. Other ingredients in the orange sauce include soy sauce, rice vinegar, ginger, garlic, and others. Cook in batches to avoid steaming the beef in the pan.
Flank steak is cut against the grain and marinated in Shaoxing wine, salt, and baking soda. Baking soda tenderizes other steak cuts, including round steak and fajita steak. Cornstarch is included in the breading mixture. Orange zest and juice provide citrus flavor to the sauce. Rice vinegar, soy sauce, sugar, and cornstarch quickly add flavor and thickness to the sauce.
Keep the beef strips and other ingredients close to the stove while cooking to save time. Cook the beef strips for 1 minute or until browned on each side and 30 to 45 seconds per side after turning. Tips include cooking the beef in batches to avoid crowding the pan and moving cooked batches to a separate dish.
Serve the beef hot over steamed white rice or as an entrée without rice. Garnish with green onion tops after the sauce coats the beef. The beef will have a crunchy coating if served immediately but will be soggy after marinating in the sauce.
Why we keep this one around
- Uses a small amount of oil in cooking. Cornstarch and baking soda are added to beef to help it crisp without deep-frying.
- Saves time making meals during the week because the fish needs 30 minutes to marinate, giving you time to make a dipping sauce and chop ginger, garlic, and green onions.
- Works with less expensive cuts of beef. Adding baking soda to the beef strips helps tenderize them before cooking in a pan.
- Does not require special equipment beyond a large pan, bowl, whisk, plate, tongs, and paper towels to absorb extra oil.
- Finished quickly after cooking the beef because the orange sauce, thickened with cornstarch, can be prepared in the pan used to cook the beef in a matter of seconds.
- Serves four. Seasoned with spices you have on hand. Orange juice and peel provide a citrus flavor instead of bottled sauce.
Ingredients
- •1 lb flank steak or other cuts (sliced against the grain into 1/4-inch strips)
- •2 tbsp Shaoxing wine or dry sherry
- •½ tsp salt
- •½ tsp baking soda
- •¼ cup cornstarch
- •1 tbsp orange zest (loosely packed, from 1 large orange)
- •½ cup orange juice
- •3 tbsp rice vinegar
- •1 tbsp light soy sauce or soy sauce
- •2 tbsp sugar
- •1 tbsp cornstarch (for the sauce)
- •¼ cup peanut oil or vegetable oil (1/4 to 1/3 cup)
- •1 tsp ginger (minced)
- •3 cloves garlic (minced)
- •2 green onions (sliced, white and green parts divided)
Instructions
- 1
Combine the sliced beef, Shaoxing wine, salt, and baking soda in a big bowl. Mix thoroughly so the beef is evenly coated, then marinate for 30 minutes.
- 2
Mix all the sauce ingredients.
- 3
Chop the aromatics while the meat marinates.
- 4
When ready to cook, add the 1/4 cup cornstarch to the marinated beef and mix again to coat evenly.
- 5
Heat the oil in a large pan until hot.
- 6
Cook the beef in batches, spreading the pieces with minimal overlap.
- 7
Cook the first side until golden brown, about 1 minute.
- 8
Flip the beef and cook the other side for 30 to 45 seconds, until lightly browned.
- 9
Transfer the cooked beef to a big plate and cook the remaining beef using the same method.
- 10
Turn off the heat and remove extra oil from the pan with layers of kitchen paper towel held in tongs, leaving 1 tablespoon of oil in the pan.
- 11
Let the pan cool for a moment so the aromatics do not burn.
- 12
Add the ginger, garlic, and white parts of the green onions. Stir a few times to mix well.
- 13
Whisk the sauce again to completely dissolve the cornstarch, then pour it into the pan and stir immediately.
- 14
Once the sauce thickens, add the cooked beef and stir immediately to coat evenly.
- 15
Taste the beef and, if desired, add up to 1 tablespoon more sugar and stir to melt it.
- 16
Turn off the heat, transfer the orange beef to a big plate, and garnish with the green parts of the green onions.
- 17
Serve hot by itself or over steamed rice as a main dish.
FAQ
Nutrition (per serving)
315
Calories
23.7g
Protein
13.1g
Fat
23.8g
Carbs
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