Crispy Orange Beef, less sugar, vinegar & stir fried

Country Cook 7

A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe served with steamed rice and broccoli.

Modified from: Crispy Orange Beef

Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Place cut beef strips in a large Ziploc bag and shake on enough cornstarch to cover.
  2. Place covered beed strips in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.
  3. In a small bowl, mix together the sugar, rice vinegar, orange juice or concentrate, salt hot sauce and soy sauce. Set aside.
  4. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
  5. Heat oil in a wok over medium-high heat. Stir-fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
  6. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant.
  7. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.
  8. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.
You might also like