If you’re craving a dish that combines irresistible crispiness with a bright, tangy burst of citrus, then this Crispy Orange-Glazed Beef Recipe is your new best friend in the kitchen. Imagine tender strips of beef, perfectly fried to golden crispness before being tossed in a luscious, sticky orange sauce that dances with notes of ginger, garlic, and a subtle kick from jalapeño. It’s a vibrant, comforting meal that feels both special and utterly satisfying—trust me, once you try this recipe, you’ll be reaching for it again and again.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients keep things straightforward but are all power players, working together to bring contrast, flavor, and texture. Each one has a role, whether it’s to add crispiness, a hint of sweetness, a bit of heat, or that irresistible citrus zing.
- 1 ½ pounds stir fry steak slices or sirloin steak, thinly sliced: Choosing thin slices ensures quick frying and a perfect crispy texture without drying out the beef.
- 1 tablespoon low-sodium soy sauce: A subtle splash to season the beef before coating.
- 6 tablespoons cornstarch: The secret to that satisfyingly crispy crust.
- 4 cups canola oil: For deep frying, as it has a high smoke point and neutral flavor.
- 1 medium-sized navel orange (zested and juiced): Fresh zest and juice bring bright, natural sweetness and aromatic freshness to the glaze.
- 2 tablespoons low-sodium soy sauce: Adds savory depth to the orange glaze.
- 3 tablespoons molasses: Provides rich sweetness and a beautiful dark hue to the sauce.
- 1 tablespoon rice vinegar: Balances the sweetness with just the right tang.
- 1 ½ teaspoons sesame oil: Offers a toasty, nutty finish that complements the beef.
- 1 jalapeño, de-seeded and thinly sliced: Introduces a gentle heat that wakes up the palate.
- 3 cloves garlic, minced: Gives the sauce that warm, aromatic punch.
- 1 teaspoon freshly grated ginger: Brings zesty brightness and depth.
- ½ teaspoon red pepper flakes: Adds subtle heat without overpowering the dish.
- 2 scallions, chopped: For a fresh, crisp garnish that livens up every bite.
How to Make Crispy Orange-Glazed Beef Recipe
Step 1: Coat and Freeze the Beef
Begin by tossing those thin slices of beef in one tablespoon of soy sauce to gently season. Next, sprinkle on the cornstarch and toss again until every piece is evenly coated in that crisp-inducing dust. Lay the coated strips on a wire rack over a baking sheet and pop the whole thing in the freezer for 45 minutes. This chilling step dries out the surface, which is crucial because it primes the beef to fry up into perfect crispy bites that are delightfully crunchy on the outside yet tender within.
Step 2: Prepare the Orange and Sauce Mix
While the beef chills, zest strips from your fresh orange using a vegetable peeler, then slice those zest strips thinly—their fragrance alone is intoxicating. Juice the orange to get a fresh 1/4 cup of juice. Now, whisk together the orange zest and juice with two tablespoons soy sauce, molasses, rice vinegar, sesame oil, jalapeño, minced garlic, freshly grated ginger, and red pepper flakes in a medium bowl. This sauce mix teases the palate with sweet, spicy, tangy, and nutty flavors all in one harmonious blend.
Step 3: Heat the Oil
Heat your canola oil in a heavy-bottomed pot like a Dutch oven to 375 degrees Fahrenheit (191 degrees Celsius). This temperature is spot-on for creating crispiness without absorbing too much oil. Have a plate ready lined with a couple layers of paper towels—these will be your beef’s resting spot after frying to drain any excess oil and maintain that wonderful crunch.
Step 4: Fry the Beef
Carefully add one-third of the beef slices to the hot oil—make sure not to overcrowd the pot, so each strip fries evenly. Cook for about 3 minutes until they turn a glorious golden brown and develop a satisfyingly crisp crust. Remove with a slotted spoon or spider strainer and lay them on your prepared plate. Repeat this process with the remaining beef slices in batches, keeping that gorgeous crisp texture consistent.
Step 5: Make the Sauce
Place a large skillet over medium-high heat and pour in your combined orange-soy mixture. Bring it to a boil, then lower the heat and let it simmer gently for about 3 minutes. This reduces and thickens the sauce slightly, concentrating the flavors and making it gloriously sticky—perfect for coating your crispy beef.
Step 6: Toss Beef in Sauce and Serve
Once your sauce is ready, add the golden fried beef strips back into the skillet. Toss them around so every piece gets coated with that tantalizing orange glaze. Transfer the beef to plates, sprinkle generously with chopped scallions for a fresh finish, and dish it up warm. Serve alongside a fluffy bed of white rice if you want to soak up every bit of that vibrant sauce.
How to Serve Crispy Orange-Glazed Beef Recipe
Garnishes
Fresh scallions are your go-to garnish here because they add a crisp, mild onion flavor and a lovely pop of green color. If you’re feeling adventurous, a sprinkle of toasted sesame seeds or finely sliced fresh cilantro leaves can elevate the presentation and flavor profile even further.
Side Dishes
This Crispy Orange-Glazed Beef Recipe pairs beautifully with steamed jasmine or basmati rice, which soak up the sauce and balance the richness. For a lighter contrast, try serving alongside stir-fried or steamed bok choy, snap peas, or a crunchy Asian slaw for extra freshness and texture variety.
Creative Ways to Present
Want to impress at your next dinner? Serve the crispy orange-glazed beef over cauliflower rice for a low-carb option, or pile it on top of a bed of crisp lettuce leaves to make delicious lettuce wraps. For party vibes, skewer the beef pieces and drizzle with extra glaze as a fun and shareable appetizer. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), store them in an airtight container in the refrigerator for up to 3 days. The beef will remain flavorful, although the crispiness will mellow slightly—don’t worry, the orange glaze makes it just as delicious the next day.
Freezing
You can freeze leftover beef in a freezer-safe container or heavy-duty ziplock bag for up to 1 month. To preserve the best texture, freeze the beef and sauce separately if possible. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating
To bring crispiness back when reheating, toss the beef in a hot skillet or oven at 350°F (175°C) for a few minutes rather than microwaving, which can make it soggy. Reheat the sauce gently on the stove and then combine just before serving to revive that fresh, vibrant flavor.
FAQs
Can I use a different cut of beef for this Crispy Orange-Glazed Beef Recipe?
Absolutely! While sirloin or stir-fry steak slices are preferred for their tenderness, you can also use flank steak or skirt steak as long as you slice it thinly against the grain for tender results.
Is there a way to make this Crispy Orange-Glazed Beef Recipe less spicy?
Definitely. Simply omit the jalapeño and red pepper flakes if you prefer a milder dish. The orange glaze will still pack plenty of flavor without the heat.
Can I bake instead of deep-frying the beef?
While deep-frying provides the best crispy texture, you can try baking the coated beef at a high temperature (around 425°F/220°C) on a wire rack for 15–20 minutes, flipping halfway through. It won’t be quite the same, but still delicious!
What can I substitute for molasses in the sauce?
If you don’t have molasses on hand, dark brown sugar is a great substitute. It offers similar richness and sweetness that balances the tangy orange juice beautifully.
Is this Crispy Orange-Glazed Beef Recipe gluten-free?
You can make it gluten-free by using tamari or a gluten-free soy sauce instead of regular soy sauce. Cornstarch is naturally gluten-free, so just be sure to check your soy sauce label to keep it safe for gluten sensitivities.
Final Thoughts
This Crispy Orange-Glazed Beef Recipe is one of those magical dishes that feels like a celebration every time you eat it. The harmony of crispy beef with that luscious, zesty-sweet glaze will have you hooked from the very first bite. I can’t recommend it enough—give it a try, and prepare for some seriously happy taste buds!
Print
Crispy Orange-Glazed Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
This Crispy Beef recipe features tender stir-fry steak slices coated in cornstarch and deep-fried to golden perfection, then tossed in a flavorful, tangy orange and soy sauce with hints of garlic, ginger, and jalapeño for a delightful balance of sweet, spicy, and savory notes. Perfect for an impressive yet straightforward weeknight dinner.
Ingredients
Beef and Coating
- 1 ½ pounds (680 g) stir fry steak slices or sirloin steak, thinly sliced (about 1/4-inch thick), pre-sliced
- 1 tablespoon low-sodium soy sauce
- 6 tablespoons cornstarch
- 4 cups (946 ml) canola oil, for frying
Orange Sauce
- 1 medium-sized navel orange (zest peeled and sliced, then juiced for 1/4 cup juice)
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons molasses
- 1 tablespoon rice vinegar
- 1 ½ teaspoon sesame oil
- 1 jalapeño, de-seeded and thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger)
- ½ teaspoon red pepper flakes
- 2 scallions, chopped (for garnish)
Instructions
- Coat and Freeze Beef: In a large bowl, toss the beef strips with 1 tablespoon of low-sodium soy sauce to season. Sprinkle the cornstarch over the beef evenly and toss until each piece is thoroughly coated. Lay the coated beef strips on a wire rack set over a baking sheet and place it in the freezer for 45 minutes. This step helps dry out the surface for extra crispiness when frying.
- Prepare Orange and Sauce Mix: Using a vegetable peeler, peel strips of zest from the navel orange and then slice them thinly. Juice the orange to obtain 1/4 cup of fresh juice. In a medium bowl, combine the orange zest and juice with 2 tablespoons soy sauce, molasses, rice vinegar, sesame oil, sliced jalapeño, minced garlic, grated ginger, and red pepper flakes. Whisk together well to blend all the flavors.
- Heat Oil: Pour canola oil into a large, heavy-bottomed pot or Dutch oven and heat to 375°F (191°C). Prepare a large plate lined with two layers of paper towels to drain the fried beef.
- Fry the Beef: When the oil reaches the target temperature, carefully add about one-third of the beef slices into the hot oil, ensuring not to overcrowd the pot. Fry for approximately 3 minutes, or until the beef pieces turn golden brown and crisp. Use a slotted spoon or spider strainer to remove the beef and place on the paper towels to drain excess oil. Repeat frying with remaining beef in batches.
- Make the Sauce: While the beef is frying or after, heat a large skillet over medium-high heat. Pour in the prepared orange-soy mixture and bring it to a boil. Reduce the heat and let it simmer gently for about 3 minutes until the sauce thickens slightly. Remove the skillet from heat.
- Toss Beef in Sauce: Add the fried beef strips directly into the skillet with the sauce. Toss well to ensure each crispy piece is evenly coated with the flavorful sauce.
- Serve: Transfer the coated crispy beef to serving plates. Garnish with chopped scallions and serve warm. This dish pairs beautifully with steamed white rice or your preferred side.
Notes
- Freezing the coated beef before frying helps achieve maximum crispiness.
- Maintain proper oil temperature (375°F) during frying to avoid greasy beef.
- You can substitute molasses with honey or brown sugar for a different sweetness profile.
- Adjust the amount of red pepper flakes and jalapeño according to your preferred spice level.
- Use a heavy-bottomed pot for safer and more even frying.
