Crispy, Sweet & Zesty: This is my Crispy Orange Beef and its ready in 25 minutes!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener, while potato starch is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness, while agave can be less costly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola is budget-friendly.

Heat 3 tablespoons of oil in a wok or large frying pan over high heat.

Add 2 tablespoons of corn flour to the sliced beef along with a pinch of salt and pepper.

Toss the beef with your hands until thoroughly coated.

Carefully add the coated beef into the wok.

Fry the beef until crispy for about 5-6 minutes, turning it 3-4 times during cooking.

Transfer the crispy beef to a bowl lined with kitchen roll to soak up excess fat.

In the remaining oil in the wok, add a sliced red pepper and a thickly sliced large onion.

Fry the vegetables for a couple of minutes until hot but still crunchy, stirring occasionally.

In a bowl, combine the zest of half an orange, juice of 2 large oranges, 5 tablespoons of soy sauce, 3 tablespoons of caster sugar, 2 minced cloves of garlic, 1 teaspoon of rice vinegar, and 1 teaspoon of ginger paste. Stir until combined.

Add the orange sauce to the wok with the onions and peppers and bring to a boil.

After about a minute of bubbling and slight reduction, add the sliced steak back into the wok.

Toss everything together to coat the steak in the orange sauce.

If the sauce is thin, add a corn flour slurry as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens