Orange Beef

Orange Beef

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With its rich citrusy sauce cooking both crisp green beans and tender sirloin steak strips, this Orange Beef stir fry is a great, quick, and easy supper. ready in a mere twenty-five minutes.

Simple Recipe for Orange Beef

We adore stir fries that have the ideal ratio of sweet, acidic, salty, and savoury flavours. Made with fresh, basic ingredients like tender beef, crispy charred green beans, aromatics, and a deep, umami orange sauce, this Orange Beef is just that.

The dish itself is really simple and quick to prepare—it takes less than 30 minutes—but the flavours are rich and nuanced. We have this recipe for a simple dinner at least once a month.

 

Ingredients Needed

This orange beef stir fry incorporates savory soy sauce, sweet brown sugar, and other traditional Asian flavors.
(Scroll below to the printable recipe card for details and measurements.)

  • Orange juice and zest – Fresh orange juice and zest add the bright, citrusy flavor.
  • Rice vinegar – This adds that characteristic stir fry tang.
  • Brown sugar – Some sweetness to balance out the acidic orange juice and vinegar.
  • Soy sauce – Low-sodium to cut down on salt levels.
  • Chili garlic sauce – It’s hot and tangy, with a punch of garlic. Adds flavor and a tiny bit of heat.
  • Ginger – Freshly grated for wonderful aromatics and flavor.
  • Cornstarch – To thicken the sauce.
  • Sesame oil – Toasted sesame oil is used to sauté the beef and green beans. It adds an extra layer of flavor, instead of using vegetable oil and gives the sauce authentic Chinese stir fry flavor.
  • Green beans – Ends cut, trimmed into 1 & 1/2-inch pieces. (Feel free to swap with some snap peas, asparagus, or broccoli. Note that the cooking time might need to be increased.)
  • Beef sirloin – Beef sirloin is my first choice and go-to when choosing beef for stir fries. It’s lean, cooks quickly, and remains tender. Sliced very thin across the grain and then into 2-inch wide pieces.
  • Seasoning – Salt and pepper.
  • Scallions – These mild onions have a subtle peppery taste and are great in stir fry.

How to Make Chinese Orange Beef

One of my favorite things about this orange beef recipe is how quick and easy it is to make in just 25 minutes! Here’s a summary.

  1. Make the sauce. Whisk together the orange zest, orange juice, vinegar, brown sugar, soy sauce, chili garlic sauce, ginger, and cornstarch.
  2. Sauté the green beans. Cook the green beans in a bit of sesame oil in a hot nonstick skillet until charred and crisp-tender. Transfer to a bowl and keep warm.
  3. Brown the sirloin. Pat the beef dry, season with a bit of salt and pepper and add to the hot skillet, spreading the pieces out in an even layer as best you can. Let cook, without stirring, for 1 minute. Then give it a toss and transfer to the bowl with the green beans.
  4. Add the sauce mixture. Give the orange juice mixture a swirl and add it to the skillet; cook scraping up any brown bits, until thickened.
  5. Combine and serve. Add sirloin and green beans back into the skillet, along with any accumulated juices, and the scallions; toss to coat. Serve over cooked hot rice and enjoy!

Recipe Tips;

  • Cut steak against its grain. Cut your beef thinly, going against the grain rather than with it. This aids in softening and breaking down the fibres.
    Put the steak in a very hot skillet. This keeps the liquids inside and gives it a nice sear.
  • Keep the pan from being too full. If the meat is crowded, the pan will cool down more quickly and the steak will steam rather than sear.
  • Avoid overcooking the steak. The beef will become tough and difficult to chew if it is overcooked. In order to continue cooking the beef, it is chopped into thin strips in this dish, seared for just one minute, then moved to a platter and returned with the sauce.

Proper Storage

 

  • Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezer. Allow to cool completely, then store in an airtight freezer-safe container. It will keep up to 2 months. Let thaw overnight in the refrigerator before reheating, keeping in mind that cooked frozen and thawed vegetables tend to have a mushy texture.
  • Reheat. Reheat portions in the microwave until warmed through.

Recipe Card

Ingredients

  1. zest from a small orange
  2. 1/2 cup orange juice
  3. 1/4 cup brown sugar
  4. 2 tablespoons rice vinegar
  5. 2 tablespoons low sodium soy sauce
  6. 2 teaspoons chili garlic sauce
  7. 2 teaspoons grated fresh ginger
  8. 2 teaspoons cornstarch
  9. 2 teaspoons sesame oil
  10. 3/4 pound fresh green beans , ends cut, trimmed into 2-inch pieces
  11. salt and pepper , to taste
  12. 1 & 1/2 pounds sirloin sliced very thin across the grain and then into 2-inch wide pieces
  13. 2 scallions , diced
  14. cooked white rice , for serving

Instructions

  • In a medium bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, soy sauce, chili garlic sauce, ginger, and cornstarch.
  • In a large nonstick skillet, heat the sesame oil over medium-high. Add the green beans and sauté for about 4 minutes until charred and crisp-tender. With a slotted spoon, transfer them to a large bowl.
  • Make sure the skillet is still hot. Pat the sirloin dry with paper towels and season with a bit of salt and pepper; add to the skillet, spreading the pieces out in a single layer as best you can; let cook, without stirring, for 1 minute. Give it a toss and transfer to the bowl with the green beans.
  • Give the orange juice mixture a quick stir to reincorporate the ingredients, then add it to the skillet; cook scraping up any brown bits, until thickened, about 2 minutes.
  • Add the sirloin and green beans back into the skillet, along with any accumulated juices, and the scallions; toss to coat. Serve over cooked rice and enjoy.

Nutrition

Calories: 355 k cal | Carbohydrates: 25 g | Protein: 40 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 104 mg | Sodium: 518 mg | Potassium: 891 mg | Fiber: 3 g | Sugar: 19 g | Vitamin A: 709 I U | Vitamin C: 27 mg | Calcium: 101 mg | Iron: 4 mg

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