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How to Make Orange Beef

Today's orange beef recipe features tender beef stir-fried in a zesty spicy orange sauce. Serve over hot white rice for a well-rounded meal.
  • cook TIME 15 mins
  • prep TIME 10 mins
  • total TIME 25 mins
Course: Main CourseCuisine: Asian
Servings: 4 servings
Calories: 461 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (17)

  • 12 oz flank steak thinly sliced against the grain
  • 2 fl oz orange juice
  • 2 oz orange cut into quarter slices
  • 2 oz onion cut into wedges then in halves
  • 4 oz red bell pepper chopped
  • 1 tbsp garlic minced
  • 1 tbsp honey
  • 1 tsp orange zest
  • 1 tbsp cornstarch
  • 2 1/2 tbsp reduced-sodium soy sauce
  • 2 tbsp olive oil
  • 1/2 tbsp roasted sesame seeds
  • 1/4 tsp salt
  • 1/4 cup scallions chopped
  • 1/2 tsp ground black pepper
  • 2 tsp Sriracha
  • 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked rice

INSTRUCTIONS

Prep:

1

Slice the beef: Trim off the silver skin (the white thin membrane covering one side of the flank steak), remove the excess fats from the flank steak, then thinly slice against the grain to make strips about 2 to 2.5 inches.

2

Cook the rice: Rinse the rice with clean water. Gently massage to remove any debris or excess starch. Change the water a few times until it becomes clear, then drain it out. After that, cook the rice using a rice cooker or an instant pot.

3

Cut the orange into quarter slices: Wash the orange clean and cut it into quarters, then cut each quarter into thin slices.

4

Chop the bell pepper: Slice off one side of the bell pepper lengthwise, about 3/4 inch away from the core. Repeat with the other sides, then leave out the core. Finally, cut across the slices to make smaller pieces.

5

Cut the onion into wedges then in halves: Cut the onion in half, then cut each half into wedges. Slice each wedge in half and separate the layers.

6

Mince the garlic: Separate the cloves from the bulb and peel the skin off. Use a knife to slice each entire clove lengthwise, then hold the clove and turn 90 degrees to slice it crosswise. Keep mincing each clove to make tiny pieces.

7

Chop the scallions: Rinse the scallions, pat dry, then lay them in an even layer on a cutting board. Remove 2 inches of the tops and the root ends, then slide the blade of a sharp knife in a back-and-forth motion to make scallion rings.

8

Zest the orange using a grater.

Cook:

1

Marinate the beef: In a medium bowl, add 12 oz flank steak, 1 tbsp cornstarch, and 1 tbsp olive oil. Toss well to coat evenly.

2

Make the sauce: 1 tbsp honey, 1/4 tsp salt, 1 tsp orange zest, 1/2 tsp ground black pepper, 2 fl oz orange juice, 2 1/2 tbsp reduced-sodium soy sauce, and 2 tsp Sriracha. Stir to combine.

3

Saute the garlic in olive oil: In a skillet over medium heat, add 1 tbsp olive oil and 1 tbsp garlic. Saute for 30 seconds.

4

Stir-fry the beef: Add the marinated beef to the skillet. Stir-fry for 3 minutes.

5

Add the sauce: Stir in the sauce for 1 minute.

6

Add the red bell pepper and onion: Add 4 oz red bell pepper and 2 oz onion. Stir-fry for 2 minutes, then remove from the heat.

7

Garnish and serve: Serve the beef with cooked rice for 4 servings. Garnish with orange slices and sprinkle with 1/4 cup scallions and 1/2 tbsp roasted sesame seeds.

Nutrition

Serving: 1 serving | Calories: 461kcal | Fat 12.3g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 7g | Cholesterol 51mg | Sodium 593mg | Potassium 511mg | Carbohydrate 62g | Fiber 2g | Sugar 9g | Protein 24g | Vitamin A 1017IU | Vitamin C 55mg | Calcium 47mg | Iron 4mg