Description
A delicious and flavorful recipe for Sweet and Tangy Orange Beef that combines tender beef with a zesty orange sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a large bowl, toss the sliced flank steak with cornstarch until well coated. Let it sit for about 10 minutes to absorb the cornstarch.
- In a separate bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes (if using). Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated beef in a single layer. Cook for about 2-3 minutes on each side until browned and crispy. You may need to do this in batches to avoid overcrowding the pan.
- Once all the beef is cooked, return it to the skillet and pour the orange sauce over the beef. Stir to coat the beef evenly and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
- For a healthier option, substitute the flank steak with chicken breast or tofu.
- Serve over steamed rice or quinoa for a complete meal, and add steamed broccoli or bell peppers for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg