Description
This Crispy Beef in Orange Sauce is a tangy, sticky, and savory masterpiece inspired by your favorite Asian takeout dishes. Thin strips of beef are fried until perfectly crisp, then tossed in a glossy orange glaze bursting with sweet citrus and a hint of spice. Perfect for dinner nights when you want bold flavor and irresistible crunch!
Ingredients
Scale
Beef & Velvet
- 450 g beef (sirloin or flank), thin matchsticks
- 1 tbsp light soy
- 1–2 tsp neutral oil
- 1½ tbsp cornstarch
- Pinch baking soda (optional; see notes)
Coating & Frying
- ¾–1 cup cornstarch (for dredging)
- Neutral oil for frying (enough for wok/Dutch oven)
Orange Sauce
- 120 ml fresh orange juice
- 1–2 tsp orange zest, plus more to finish
- 2 tbsp light soy
- 1–2 tsp dark soy (optional)
- 1–2 tbsp rice vinegar
- 3–4 tbsp sugar (or 1–2 tbsp orange marmalade + 1–2 tbsp sugar)
- 2–3 cloves garlic, minced
- 1 tbsp ginger, minced
- Chili flakes or paste to taste
- 60 ml water (as needed)
- 2–3 tsp cornstarch slurry (equal parts cornstarch/water)
Garnish
- Scallions, sesame seeds, chili threads, extra zest
Instructions
- Slice & Velvet
- Thin, across-the-grain matchsticks.
- Toss with soy, oil, and cornstarch; rest 10–20 minutes.
- Build the Sauce
- Combine juice, zest, light soy, a few drops of dark soy, vinegar, sugar/marmalade, garlic, ginger, and chili.
- Keep slurry in a separate cup. Taste and balance now: a bit more sugar, vinegar, or soy as needed.
- Dredge for Ultra Crisp
- Right before frying, dust the beef with extra cornstarch, separating strands so they don’t clump.
- Shake off excess—too much powder leads to stodgy crust.
- Fry in Small Batches
- Slip strands into 175–190 °C oil. Stir gently with chopsticks or a spider to keep them separate.
- Pull when pale-gold and set (about 60–90 seconds per batch).
- Transfer to a wire rack.
- Optional double-fry: Return the beef to the hot oil for 20–30 seconds until deeper golden and ultra-crisp.
- Reduce the Sauce & Finish
- In a clean wok/skillet, bring the sauce to a lively simmer; reduce until glossy.
- Stir in a little slurry; simmer 30–60 seconds.
- Kill the heat. Add the beef and toss fast—coating, not soaking—so the crust stays crisp.
- Garnish & Serve
- Shower with fresh zest, sliced scallions, and chili threads or sesame seeds.
- Plate immediately for peak snap.
Notes
- If using more than a tiny pinch of baking soda, rinse the beef and pat dry before the final dredge.
- Add slurry gradually—overthickening dulls the glaze.
- Zest at the end for a burst of citrus oils.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Main Dish
- Method: Deep-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 14g
- Sodium: 760mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg