Orange Beef with Crispy Pan-Seared Strips and Tangy Citrus Sauce
By Emma Collins
Plan for 20 minutes of prep and 10 minutes at the stove, plus a 30-minute marinade. This orange beef makes crisp-edged, juicy strips without deep-frying, coated in a tangy orange sauce with soy sauce, rice vinegar, ginger, and garlic. Batch-searing keeps the coating from steaming in the pan.
Flank steak is sliced against the grain, then marinated with Shaoxing wine, salt, and baking soda. The baking soda helps keep the beef tender, including when using round roast or fajita meat. Cornstarch creates the pan-crisped coating, while fresh orange zest and juice give the sauce a citrusy edge. Rice vinegar, soy sauce, sugar, and cornstarch balance and thicken the sauce quickly.
Set out the marinated beef, mixed sauce, and sliced aromatics before heating the pan, because the final cooking moves fast. The beef is ready to turn when its bottom is golden brown after about a minute; the second side needs only 30 to 45 seconds. Overcrowding is the main problem: cook in batches with minimal overlap, then move each batch to a plate.
Serve the beef hot over freshly steamed rice or on its own as a main dish. Add the green onion tops after the sauce coats the beef. The crisp coating is best right away, since it softens after sitting in the sauce.
Why you'll love this recipe
- Uses only enough oil to coat the pan bottom, while cornstarch and baking soda help the beef crisp without deep-frying.
- Keeps weeknight cooking moving because the 30-minute marinade gives time to mix the sauce and chop ginger, garlic, and green onion.
- Works with less expensive beef cuts because baking soda helps tenderize the surface before the strips hit the hot pan.
- Requires no specialty equipment beyond a large pan, bowl, whisk, plate, tongs, and paper towel for removing excess oil.
- Finishes quickly once the beef is cooked because the cornstarch-thickened orange sauce comes together in the same pan within seconds.
- Serves four with straightforward pantry seasonings, while fresh orange juice and zest provide the citrus flavor instead of a 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
- •0.5 tsp salt
- •0.5 tsp baking soda
- •0.25 cup cornstarch
- •1 tbsp orange zest (loosely packed, from 1 large orange)
- •0.5 cup orange juice
- •3 tbsp rice vinegar
- •1 tbsp light soy sauce or soy sauce
- •2 tbsp sugar
- •1 tbsp cornstarch (for the sauce)
- •0.25 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)
Calories
315
Protein
23.7g
Fat
13.1g
Carbs
23.8g
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