Description
Sticky Orange Beef delivers a flavor explosion that brings Chinese takeout right to your dinner table with zero fuss. Tender beef strips glazed in a tangy-sweet sauce make this quick weeknight meal a total crowd-pleaser that’ll have your family asking for seconds.
Ingredients
Scale
Proteins:
- 1 pound flank steak
Liquids and Sweeteners:
- 1 cup orange juice
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Seasonings and Thickeners:
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 teaspoon ginger
- 1 orange zest
Garnishes:
- Sliced green onions
- Sesame seeds
Instructions
- Slice the flank steak against the grain into thin, ¼-inch strips using a sharp knife for even cooking.
- Whisk 1 cup orange juice, zest from 1 orange, ¼ cup soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 minced garlic cloves, and 1 teaspoon minced ginger in a medium bowl until thoroughly combined.
- Mix 2 tablespoons cornstarch with 2 tablespoons cold water in a separate small bowl to create a smooth slurry that will help thicken the sauce.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat at 375°F, then carefully add beef strips and cook for 3-4 minutes until golden brown and crispy.
- Transfer cooked beef to a plate and drain excess oil from the skillet.
- Return beef to the skillet and pour prepared sauce mixture over the meat, stirring to coat completely.
- Add cornstarch slurry to the skillet and simmer for 2-3 minutes at 325°F until sauce thickens and becomes glossy.
- Remove from heat and let the sauce set for 1 minute to reach optimal stickiness.
- Sprinkle 2 tablespoons sliced green onions and 1 tablespoon sesame seeds over the dish for fresh garnish.
- Serve immediately over steamed rice or noodles while hot.
Notes
- Slicing beef against the grain ensures tender, easy-to-chew meat that won’t be tough or chewy.
- Creating the cornstarch slurry beforehand helps the sauce thicken quickly and evenly without lumps.
- For a gluten-free version, swap regular soy sauce with tamari and use certified gluten-free cornstarch.
- Letting the beef brown deeply develops rich flavor, so resist stirring too much during initial cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 345 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.2 g
- Protein: 30 g
- Cholesterol: 75 mg