Crispy orange beef is a popular Chinese takeout dish made with thin strips of beef fried until golden and tossed in a sweet, tangy orange sauce. This easy homemade recipe uses fresh orange juice, garlic, soy sauce, and ginger for bold flavor. Serve it with rice for a quick and flavorful weeknight dinner that’s better than takeout.

This takeout-style crispy orange beef is sweet, tangy, and packed with flavor. Thin strips of beef are fried until golden and crunchy, then tossed in a glossy orange sauce with peppers and onions. Ready in under 30 minutes!

Ingredients

For the Beef:

3 tbsp oil
500 g (1.1 lbs) beef steak (such as sirloin), sliced into thin strips
2 tbsp cornflour (cornstarch)
Salt and pepper, to taste

For the Stir-Fry:

1 red bell pepper, thinly sliced
1 large onion, thinly sliced

For the Orange Sauce:

Zest of ½ an orange
Juice of 2 large oranges (approx. 120 ml / ½ cup)
5 tbsp soy sauce
3 tbsp caster sugar
2 cloves garlic, crushed
1 tsp rice vinegar
1 tsp ginger paste

Optional (for thickening the sauce):

1 tbsp cornflour mixed with 3 tbsp cold water

To Serve:

Cooked white rice
4 spring onions (scallions), sliced on the diagonal

Instructions

Heat the oil in a wok or large frying pan over high heat.
Prepare the beef: Pat the beef strips dry with kitchen paper. In a bowl, mix the cornflour with a pinch of salt and pepper. Toss the beef until fully coated.
Crisp the beef: When the oil is hot, add the beef to the pan. Fry for 5–6 minutes, stirring just 3–4 times, until the beef is golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
Stir-fry the vegetables: Lower the heat to medium and, using the remaining oil, sauté the red pepper and onion for 2–3 minutes until slightly softened but still crisp.
Make the sauce: In a small bowl, combine the orange zest, orange juice, soy sauce, sugar, garlic, rice vinegar, and ginger paste.
Add the sauce: Pour the sauce into the pan with the vegetables. Increase the heat and bring to a boil. Let simmer for 1 minute.
Combine and finish: Return the crispy beef to the pan. Stir everything together and heat for 1–2 minutes until bubbling. If the sauce is too thin, stir in the cornflour slurry and cook for another minute until thickened.
Serve: Spoon the crispy orange beef over rice and garnish with chopped spring onions.

Tips

Dry the beef well before coating in cornflour to ensure maximum crispiness.
Slice the beef thinly and evenly to promote fast and even cooking.
Avoid overcrowding the pan when frying; work in batches if necessary.
Stir the sauce before pouring it into the pan to ensure the sugar dissolves properly.

Variations and Substitutions

Protein swap: Try chicken, pork, or even tofu as a substitute for beef.
Vegetables: Add snap peas, baby corn, or broccoli for extra crunch and color.
Orange juice: Freshly squeezed juice gives the best flavor, but bottled orange juice works in a pinch.
Spicy kick: Add red chili flakes or a splash of chili oil to the sauce.

FAQs

Can I make this ahead of time?
It’s best served fresh to maintain the crisp texture, but you can prep the sauce and chop ingredients ahead.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat in a pan to revive some crispiness.

Can I bake the beef instead of frying?
You can, but it won’t be as crispy. Bake at 220°C (425°F) for about 15–20 minutes, flipping once.

Serving Suggestions

Serve over steamed jasmine or basmati rice.
Add a side of stir-fried greens or Asian slaw.
Garnish with toasted sesame seeds or fresh coriander for extra flavor.

Why You’ll Love This Recipe

Crisp, golden beef with a glossy, sticky orange sauce.
Ready in 30 minutes—perfect for weeknights.
A flavorful, homemade alternative to takeout.
Easily customizable to suit your taste or dietary needs.