Orange Beef (BETTER Than Takeout!)

5 from 11 votes
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This Orange Beef is a wonderful weeknight meal that is so easy to bring together! The crispy, seared beef is paired with a bright, savory orange sauce and pairs so well with a freshly steamed bowl of rice! This recipe comes together in about 20 minutes, and you’ll be making it again and again!

Orange beef in a bowl

Watch the Orange Beef Recipe Video Below!

Close up of orange beef cooking in a wok

Ingredients for Orange Beef

This Orange Beef recipe is a so delicious! The crispy beef pairs so well with that savory, citrusy orange sauce.

What type of Beef should I use?

You can use a wide variety of cuts of beef for this recipe! I prefer flank steak for Orange Beef due to its tenderness and fat ratio, but here are some common cuts you can buy to make this recipe at home:

  • Flank Steak
  • Sirloin
  • Top Round
  • Beef
    • 1.5 pounds flank steak or sirloin cut into 3″ long strips against the grain about ¼” thick
    • ½ teaspoon white pepper
    • 2 tablespoons light soy sauce
    • ¼ teaspoon baking soda
    • 1 tablespoon Shaoxing wine
    • ½ tablespoon sesame oil
    • 2 tablespoons cornstarch
    • orange zest of 1/2 orange
    • 1 tbsp neutral oil
    • 1 cup oil for frying
  • Sauce
    • 3 tablespoons light soy sauce
    • 1/4 cup orange juice
    • 3 tablespoons brown sugar
    • 1/4 cup chicken stock (can sub water)
    • 1 tablespoon orange zest
    • 1/2 tablespoon crushed red pepper
    • 2 tablespoons distilled white vinegar
    • Cornstarch Slurry
    • 1 tablespoon cornstarch
    • 1/4 cup water
  • Aromatics
    • 2 cloves garlic chopped
    • 1 tablespoon ginger minced
Orange beef over steamed white rice with orange slices

Tips for Orange Beef:

  1. Choose the Right Cut of Beef: Use a tender cut of beef like sirloin or flank steak. Slice it thinly against the grain for maximum tenderness.
  2. Marinate the Beef: Marinate the sliced beef for at least 15-30 minutes to infuse it with flavor and tenderize it. The baking soda in the marinade will help tenderize the beef during this process!
  3. Extra Crispiness: If you like your Orange Beef extra crispy, before stir-frying, toss the marinated beef slices in cornstarch. This will help create an even crispier texture when you cook it.
  4. Aromatics: Garlic and ginger add a nice depth of flavor. Sauté them until they’re fragrant first before adding your Orange Beef sauce.

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

My KEY TIP would be to avoid crowding your pan – crowding can lead to your Orange Beef not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.

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5 from 11 votes

Orange Beef

Servings: 4
Prep: 20 minutes
Cook: 10 minutes
Orange beef over steamed white rice with orange slices
This Orange Beef is a wonderful weeknight meal that is so easy to bring together! The crispy, seared beef is paired with a bright, savory orange sauce and pairs so well with a freshly steamed bowl of rice! This recipe comes together in about 20 minutes, and you'll be making it again and again!



Cornstarch Slurry

  • 1 tablespoon cornstarch, 8g
  • 1/4 cup water, 60ml


  • 2 cloves garlic, chopped
  • 1 tablespoon ginger, minced (10g)


  • Slice steak against the grain into strips. Add to a bowl and marinate with white pepper, light soy sauce, baking soda, Shaoxing wine, sesame oil, cornstarch and orange zest for 20 minutes.
  • Mix together the sauce ingredients in a bowl. In a separate bowl, mix together the cornstarch slurry.
  • In a large wok or non-stick pan, add the oil and heat on high. Add the marinated beef and fry until a crust has formed, about 2 minutes per side. Remove from the oil and onto a plate to rest. Remove excess oil leaving about 2 tablespoons of oil in the pan.
  • In the remaining oil, saute garlic and ginger for 30 seconds over medium high heat until fragrant.
  • Add the premixed sauce to the pan, and cook over medium high heat for 1-2 minutes until bubbling and slightly reduced. Add the cornstarch slurry and mix for 30-40 seconds until thickened and glossy. Add back the beef to the pan and mix thoroughly until combined. Garnish with orange slices and serve with freshly steamed white rice and enjoy!


Calories: 609kcalCarbohydrates: 20gProtein: 3gFat: 58gSaturated Fat: 4gPolyunsaturated Fat: 17gMonounsaturated Fat: 36gTrans Fat: 0.2gCholesterol: 0.5mgSodium: 1368mgPotassium: 144mgFiber: 1gSugar: 11gVitamin A: 334IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating


  1. 5 stars
    I’ve finally found a recipe as good as my favorite Chinese restaurant!!!! I’ve tried at least a dozen, but there’s something magical about this one. Thank you 😊