This Weeknight Crispy Orange Beef recipe is quickly becoming one of my favorites, in part because it comes together so quickly; it’s on my table faster than my local delivery guy can make it to my apartment with the same version.
To make this simple dinner recipe even easier on a weeknight, stop off at a Chinese/Thai/Japanese restaurant on your way home and pick up a container or two of cooked white or brown rice to serve with the beef. You can certainly make your own rice at home of course, but doing it this way adds to the sneaky “I just made takeout in my own kitchen” feel!
Crispy Orange Beef
Proteinflank steak1 pound
Dry Goodssoy sauce2 tablespoon
unseasoned rice vinegar2 tablespoon
sesame oil4 teaspoon
light brown sugar2 tablespoon
peanut oil1/4 cup plus 1 tablespoon
white or brown rice4 cups, cooked
Produceorange juice2 tablespoon
orange1 rind, sliced in thin strips
grated ginger1 tablespoon
scallions or green onions4, diced, green parts only
Spicesred pepper flakes1/4 teaspoon
Inspired by the well-loved Chinese dish! Resist the urge to slice the skirt steak thinly; each piece should be at least half an inch thick. If you slice too thin, the slices have a tendency to fall apart while frying. Peel the orange with a knife, leaving as much of the (bitter) white pitch on the orange and keeping only the orange part to slice. After you’ve peeled the orange, you can use it to squeeze for the juice in the recipe. This recipe calls for peanut oil, but you can substitute grapeseed, vegetable, or another neutral oil. I like to serve this meal with a side of sheet pan roasted broccoli.
- Toss the beef slices in the soy sauce, then the cornstarch to coat. Place in the freezer to chill while you ready the sauce.
- In a medium bowl, combine the rice vinegar, orange juice, sesame oil and brown sugar. Stir to combine and set aside.
- In a dry pan over low-medium heat, toast the chile flakes, orange rind, and ginger until the orange is fragrant. Add 1 TB peanut oil and the garlic and stir, cooking until the garlic starts to lighten in color. Pour in the rice vinegar mixture, and stir to combine.
- Let the sauce reduce and thicken, stirring often, until it is syrupy and coats the back of a serving spoon (about 3-5 minutes.)
- Remove the sauce from heat and pour into a medium bowl and set aside. Wipe the pan clean and return it to the stovetop.
- Heat the remaining peanut oil over medium heat until shimmering.
- Take the beef out of the freezer and add to the oil slice by slice, leaving a little room between each. Work in batches if you need to. Cook the beef until the first side is browned and crispy, then turn and do the other side. Place the cooked slices on a plate lined with paper towel to soak up any excess oil.
- Toss the cooked beef slices in the sauce until coated, then serve immediately over rice. Garnish with diced scallions.
Prep it for later:
1. Slice the beef and transfer to a resealable bag or container.
2. Follow instructions 2-5 to make the sauce, and transfer to a resealable bag or container.
3. Make the rice and, once cool enough to handle, transfer to a resealable bag or container.
4. Dice the scallions, if using, and transfer to a resealable bag or container.
You will need:
1 bag or container of sliced beef
1 bag or container of sauce
1 bag or container of cooked rice
1 bag or container of diced scallions Store all prepared ingredients in the freezer for up to 2 months, or the fridge for 4 days.
Prepare from prepped:
1. Toss the beef in soy sauce, then cornstarch until coated evenly in both.
2. Heat the remaining peanut oil over medium heat until shimmering.
3. Take the beef out of the freezer and add to the oil slice by slice, leaving a little room between each. Work in batches if you need to.
4. Cook the beef until the first side is browned and crispy, then turn and do the other side.
5. Place the cooked slices on a plate lined with paper towel to soak up any excess oil.
6. Toss the cooked beef slices in the sauce until coated, then serve immediately over rice.
7. Garnish with diced scallions.