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This crispy orange beef is double-fried to golden perfection and coated in a sticky, sweet, and tangy orange sauce. Say goodbye to soggy Chinese takeout! With simple ingredients and easy-to-follow steps, this homemade version surpasses anything you can get at a restaurant.
Crispy, Sticky Orange Peel Beef Stir Fry
Imagine deep-fried, crispy, golden-brown beef cubes, battered and coated in a sticky, sweet, savory, and tangy orange sauce. Today, I’m sharing my take on orange beef — a dish that’s both delicious and addictive. It’s a favorite guilty pleasure for many of us at Chinese takeouts and restaurants across the U.S., alongside classics like Szechuan Beef, Mongolian Beef, and Beef and Broccoli.
Much like the ever-popular Orange Chicken, this crispy orange beef stir fry has won over the hearts of many. With beef as the star protein, this recipe really packs a punch, offering stronger, richer flavors. Each bite bursts with the tender, juicy taste of beef sirloin, making it the perfect choice for beef lovers. Be sure to check out the tips and tricks below to ensure this dish turns out perfectly crispy every time!
Why This Recipe Is The Best
- Crispy frying batter recipe – I have a special formula for the best frying batter, with the perfect ratio of flour, egg, ice-cold water, and other special ingredients to make this a standout.
- Orange sauce – The star of the dish is the tangy, sticky, sweet, and savory orange sauce that is better than your regular Chinese takeout.
- The perfect stir-frying technique – For the best texture, I use a two-step frying method. After stir-frying garlic to build flavor, the crispy beef is gently coated in the tangy orange sauce, keeping it crunchy on the outside and flavorful on the inside.
Ingredients You’ll Need
For the full details on each ingredient, be sure to check out the recipe card at the bottom of this post.
Pro Tip #1: Why Ice Cold Water in the Batter?
Using ice-cold water in your batter helps create that perfect crispy texture. The cold temperature slows down gluten formation, making the coating lighter and crunchier, so your beef stays extra crispy.
Pro Tip #2: Why Use Baking Powder?
Baking powder is key to achieving that perfect, light, and crispy batter. It creates tiny air bubbles that help the coating puff up and crisp, giving you that satisfying crunch. Without it, the batter would be denser, and you wouldn’t get the same airy texture.
Extra Tip: Want More Sauce?
If you love that tangy orange sauce, feel free to double up for an even saucier dish. Personally, I like just enough to coat the beef, so it stays nice and crispy.
Extra Tip: Want It Spicy?
Craving some heat? Add chili flakes, garlic chili sauce, or fresh red chilies. They give a nice kick that pairs perfectly with the sweet orange sauce. Start small—you can always add more!
Best Ingredients And Easy Substitutions
- Oil – Use vegetable or canola oil.
- Beef – Other than sirloin, you can also use flank steak. Always remember to cut the beef against the grain to ensure the meat is tender and not rubbery.
- Orange juice – I prefer using freshly squeezed orange juice. If you’re using store-bought juice, make sure to choose the freshly squeezed variety with pulp.
- Apple cider vinegar – Chinese rice vinegar is a great substitute.
How To Make Crispy Orange Beef
First, heat up a pot of oil to about 375°F (190°C). While that’s heating, grab a bowl and mix together all the ingredients for the Frying Batter. Stir it well to ensure there are no lumps. Then, toss your beef into the batter and coat it evenly.
Next, mix together all the ingredients for the Orange Sauce in another bowl and set it aside for later.
Now, deep-fry the beef in batches. When they turn a light brown color, use a strainer to take them out and place them on a plate lined with paper towels. Once that’s done, dip the beef back into the batter and fry them again until they’re golden brown and extra crispy.
Heat up a skillet with some oil and stir-fry the garlic until it becomes fragrant. Then, pour in the orange sauce and let it cook until it thickens a bit. Once it’s thickened, add the beef to the skillet and stir well to coat the beef in that delicious sauce. Dish it out, sprinkle on some sesame seeds and chopped scallions, and serve immediately!
Secrets To Perfect Chinese Orange Beef
- Make sure you’re using baking powder, not baking soda! They may sound similar, but they are not interchangeable. Baking powder is what makes the batter puff up and turn crispy. If you accidentally use baking soda, you’ll end up with a dense batter that lacks crispiness. Stick with baking powder for that perfect crunch!
- Want to enhance the flavor? Stir in 1 teaspoon of grated orange zest and 1 tablespoon of garlic chili sauce for an extra punch of taste!
- Don’t overcrowd the pan when frying! If you add too many beef pieces at once, it will drop the oil temperature, resulting in soggy batter instead of a crispy crunch. Fry in batches to maintain the oil’s heat and achieve that perfect crispy texture every time!
- Serve this dish immediately for the best experience! Once the beef is coated in the sauce, it starts to lose its crunch if it sits too long. So, dish it up right away to enjoy that crispy, tender, and saucy goodness at its peak!
Frequently Asked Questions
A good trick is to use a thermometer to ensure the oil reaches 375°F (190°C). No thermometer? No problem! Just drop a bit of batter into the oil — if it sizzles and floats to the top, you’re good to go!
It’s always best to use fresh beef for that perfect crispy texture. However, if you’re using frozen beef, make sure to thaw it completely and pat it dry with paper towels before frying. Any extra moisture can make the batter soggy, and we definitely want that crispy crunch!
Yes! To make this recipe gluten-free, simply swap the all-purpose flour for a gluten-free flour blend. You can also use gluten-free soy sauce in the orange sauce to keep everything on track.
This dish is best served immediately to maintain that crispy texture. If you need to store it, place the beef on a wire rack instead of paper towels—this allows air to circulate and helps keep it crispy.
If you have leftovers, store the beef and sauce separately in an airtight container in the fridge. When you’re ready to reheat, place it in a skillet to restore some of that crispiness—just keep in mind it won’t be quite as crispy as when it’s fresh out of the oil.
This recipe contains approximately 283 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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