Well, it’s the middle of April and we’re still in the midst of the Covid-19 stay-at-home order. Starting to get a little stir crazy at this point. I miss going to restaurants. Or walking through the mall. Or slowly browsing my way through a Home Goods with a coffee from Starbucks. Hopefully all of this will wrap up sooner than later. But until then, I’ve been busy cooking my way through this pandemic. I had a beautiful slice of flank steak in my freezer and knew exactly what I wanted to do with it- Crispy Orange Beef.

Orange chicken and orange beef are two of our favorite things to order in a Chinese restaurant. Obviously, we aren’t able to head out as a family to a restaurant. And we’ve also been trying to limit the amount of carry out that we are purchasing and bringing into the house. So I took a stab at this dish and, man, did it turn out delicious.

I could eat the sauce from this Crispy Orange Beef on just about anything. Seriously. It. Is. So. Good. The flank steak in this recipe is quickly fried in oil until super crisp and then tossed in that lovely orange sauce. You’ll want to serve this dish over some rice so it can soak up that crazy delicious sauce.

All in all, this dish is incredibly easy and fast to make. From start to finish, it’s just about a half hour until this incredible meal is on your table. You can’t beat that!

Let me show you how I made this Crispy Orange Beef 👇🏻

Prepare the Orange Sauce first.

In a large bowl, add the zest of 1 orange (reserve some for topping) and the juice of 2 oranges.

Also add 1/4 cup light brown sugar, 3 tbsp low-sodium soy sauce, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tbsp hoisin, 1 tsp crushed red pepper flakes, and 1 tbsp cornstarch (mixed with 1 tbsp water).

Whisk everything together until well combined and set aside.

Next, prepare the beef.

Place 1 1/2 Lbs of sliced flank steak into a large plastic bag. Pour 1 tbsp low-sodium soy sauce into the bag, close the bag, and then shake to coat the beef. Then add the cornstarch, along with some salt and pepper, close the bag, and shake again to coat the beef.

Add enough vegetable (or canola) oil to a wok (or large skillet good for frying) so that it is an inch or two deep. Add the beef in batches. Carefully flip the beef occasionally while frying. Fry for a few minutes until crispy and then remove to a plate lined with paper towels.

Continue frying until all of the has been fried. Set aside.

Carefully remove all of the oil from the wok except for about 2 tbsp. Leave all the brown bits in the skillet as well. Your skillet will look something like this 👇🏻

Heat the oil back up over medium-high heat. Add 1 sliced red pepper and 1 sliced small, sweet onion. Cook until the veggies are tender-crisp, about 3-4 minutes.

Once the peppers and onions are tender-crisp, add the orange sauce to the wok. Let it bubble and simmer until it thickens slightly, about 2-3 minutes.

Then add the beef back to the skillet, tossing to coat in the delicious sauce.

Remove the wok from the heat and add (most) of 1/2 cup of sliced green onions. Reserve a little for topping your bowls individually.

Give everything one more good stir.

I like to serve this Crispy Orange Beef over rice because the sauce is just so amazing and you need something to soak it all up.

Add some rice to a bowl, spoon on some of the beef, veggies, and sauce. And then top it with a little extra sliced green onions and orange zest.

Enjoy!!

These are the products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Crispy Orange Beef

Homemade Crispy Orange Beef with the most insanely delicious orange sauce. Best served over rice to soak up all of that lovely sauce. You’ll love this dish!

Prep Time 10

Cook Time 25

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For the Orange Sauce-

Zest of 1 Orange + more for serving
Juice of 2 Oranges
1/4 Cup Light Brown Sugar
3 Tbsp Low-Sodium Soy Sauce
4 Garlic Cloves, minced
1 Tbsp Fresh Ginger, grated
1 Tsp Rice Vinegar
1 Tsp Sesame Oil
1 Tbsp Hoisin Sauce
1 Tsp Crushed Red Pepper Flakes
1 Tbsp Cornstarch (mixed with 1 tbsp water)

Other-

1 1/2 Lbs Flank Steak, cut into 1/4” strips (sliced against the grain)
1 Tbsp Low-Sodium Soy Sauce
2 Tbsp Cornstarch
Salt and Pepper
Vegetable (or Canola) Oil, for frying
1 Red Pepper, sliced
1 Small Sweet Onion, sliced
1/2 Cup Green Onions, sliced

Instructions

Prepare the Orange Sauce first. Combine all of the sauce ingredients in a bowl and whisk to combine. Set aside.
Place sliced beef in a large plastic bag. Add the soy sauce, close the bag, and toss to coat the beef. Then add the cornstarch and a little salt and pepper. Close the bag again and toss to coat the beef.
In a wok (or large pan good for frying) add enough oil so that there is an inch or two of oil. Heat the oil over high heat. Add the beef in batches, carefully flipping occasionally while frying. Fry for a few minutes until crispy and then remove to a plate lined with paper towels. Continue frying in batches until all of the beef has been fried.
Carefully discard all of the oil except about 2 tbsp. Over medium-high heat, add the red pepper and onion to the wok. Cook the veggies until tender-crisp, about 3-4 minutes.
Add the orange sauce to the wok. Stir frequently until the sauce has thickened, about 2-3 minutes. Then add the beef back to the skillet and toss in the sauce. Remove from heat, add the green onions (reserve some for serving), and toss.
Serve over rice (optional) and top with a little extra orange zest and sliced green onions. Enjoy!