Crispy Orange Beef Recipe – Chinese Special
Indulge in this Chinese special—a plate of Crispy Orange Beef that pairs fried beef with a luscious sweet and tangy sauce. The beef turns golden-crispy, while the bright orange zest and juice dance on your taste buds. In under an hour, you’ll have a delicious main course that brings restaurant flavors to your kitchen.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Crispy Orange Beef Ingredients :
- 1.25 pounds of top sirloin steak, sliced into 1/4-inch pieces (or substitute with dark chicken pieces)
- 2 egg whites or 1 whole egg
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- Frying oil (such as canola, peanut, grapeseed, or safflower)
- Lime wedge for serving
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3/4 cup white sugar
- 3/4 cup white vinegar
- 1/3 cup soy sauce
- 1/4 cup water
- Zest of 1 1/2 oranges
- 1/4 cup fresh orange juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 4 or more cloves of garlic, grated
- A 2-inch piece of ginger, grated
How To Make Crispy Orange Beef
Fill a heavy pot with frying oil, ensuring it reaches a depth of 3 inches, and heat it to 375°F. It’s crucial to monitor the temperature with a deep-frying or candy thermometer for achieving crispy results. Maintain a safe oil level by filling the pot less than one-third full.
Season the beef slices with a pinch of salt, then coat them thoroughly in cornstarch to tenderize the meat. Allow the coated beef to sit for 30 minutes.
Prepare the sauce by combining sugar, vinegar, soy sauce, water, orange zest, and orange juice in a wide pan or wok. Bring the mixture to a boil over high heat, then reduce to medium heat once boiling. Add grated ginger and garlic, simmering for 10 minutes. In a separate bowl, mix cornstarch and water until smooth, then gradually stir into the sauce until slightly thickened. Remove from heat.
Combine cornstarch and all-purpose flour for the coating.
Add egg whites or whole egg to the beef, mixing thoroughly to coat.
Coat the beef pieces in the flour mixture in batches.
Fry the beef in small batches for approximately 3 minutes, then transfer to a wire rack or paper towel to cool. Adjust the heat as needed, aiming to maintain oil temperature between 350-375°F.
Allow the oil temperature to return to the optimal range between batches and repeat the frying process.
Reheat the prepared sauce and toss the cooked beef in the wok until evenly coated.
Serve with rice and steamed broccoli.
Recipe Notes:
To ensure maximum crunch, use the double frying method—fry at 375 °F, then rest, then fry again briefly.
Accurately maintaining the oil temperature between 350–375 °F is key to crispiness and avoiding greasy results.
This dish is best when you serve with rice (and steamed broccoli) to soak up the vibrant orange sauce.
