Asian Style Orange Beef
Cook time
Total time
Serves: 4
Asian Orange Beef
  • 2 pounds flank steak (or any other type of beef, as long as it isn't ground or cube steak), sliced thinly
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 egg
  • 1 tablespoon vegetable oil
  • ¼ cup all-purpose flour
  • ⅓ cup cornstarch
  • ⅔ cup oil, for cooking
  • To be cooked separately from the beef:
  • 4 cloves garlic, minced
  • 1 to 2 teaspoons sriracha or other chili garlic paste (I used 2)
  • 4 green onions, sliced
  • 1 tablespoon balsamic vinegar
  • ¾ teaspoon sesame oil
  • ¼ cup water mixed with 1 tablespoon cornstarch
For the sauce
  • 5 tablespoons low-sodium soy sauce
  • 5 tablespoons granulated sugar
  • 1 teaspoon ground ginger
  • ¼ cup balsamic vinegar
  • juice of 2 oranges
  • zest of 1 orange
  1. Slice the beef thinly into strips. Combine with the egg, salt, pepper, flour, cornstarch, and 1 tablespoon of oil. Heat the ⅔ cup of oil in a large skillet or pot, then add in the beef, and cook, over medium heat, until no longer pick and just lightly crispy.
  2. In a separate pot, add in the minced garlic, sriracha, green onions, 1 tablespoon of balsamic vinegar, and ¾ teaspoon of sesame oil. Stir fry for about five minutes, until fragrant. Combine the sauce ingredients and add them to the onion mixture.
  3. Bring everything to a light boil, then add in the 1 tablespoon of cornstarch mixed with ¼ cup of water. Heat everything until is starts to thicken a bit, about 3-4 minutes, pour over the beef. Toss to coat, and cook for another 3 or 4 minutes until the sauce is as thick as you’d like it to be. Serve over rice and/or vegetables. Serves 4.
Recipe by The Crepes of Wrath at