You are here:Home > Main Dishes > Meat Dishes > Korean Orange Beef
posted by Holly Ford onMar 21, 2014 (updated Apr 18, 2022) 25 comments »
Jump to Recipe
No ratings yet
Crispy thin beef slices are glazed with fresh orange sauce. This Korean style orange beef is easy to make and so delicious to serve over rice. Plus, it’s a perfect gluten-free recipe!
I used to think beef doesn’t go well with fruits. And I think I might be wrong. Beef is excellent meat choice to pair with fruit and here is one recipe that I can prove: The Orange Beef!
Many of us provably had this sweet and savory dish in the favorite Chinese restaurant somewhere. The thin slices of beef are crispy and the sticky orange glaze is lip smacking good. It’s a dish that pleases both adult and children.
Here I throw my recipe of Orange Beef to ease your burden of tonight’s dinner preparation. If you have a good quality thin slice beef and a couple of oranges, you are good to go. I assume that you have some soy sauce, vinegar, garlic, ginger, and corn starch in your pantry. Right?
To make this a Gluten-Free Orange Beef ?
— Use a gluten-free soy sauce.
With only a few ingredients you can whip up this insanely good orange beef in a very short time. So let’s add some orange pizazz on our dinner menu tonight. Shall we?
Orange Sauce for Orange Beef
You will need:
- orange zest and juice
- sugar
- soy sauce
- vinegar
- ginger puree
- cornstarch
First, zest one orange and collect about 1 tablespoonful. After that, juice the orange to collect about 1/4 cup, too.
In a small mixing bowl, combine the orange juice and the zest, soy sauce, vinegar, ginger puree and the corn starch. Mix well. Set aside.
Coat beef with cornstarch for a crisp texture
Season your beef slices with salt and pepper very lightly. I used Korean Bulgogi slices.
Mix 1/2 cup of cornstarch with 1 teaspoon of baking soda in a shallow bowl. Coat the beef slices lightly with the mixture.
Fry them in a little oil until brown. They only take about 30-60 seconds on each side.
Transfer them onto a plate lined with paper towel.
How to cook Orange Beef
Now, get your sauce and some mince garlic, and a few slices of oranges ready to go.
In a clean skillet, saute garlic for 10 seconds in a 1 tablespoon of oil over medium heat.
Pour in sauce and let it bubble. It will thicken. When the sauce get reduced almost in half…
Add the beef and the orange slices. Stir to coat them with the sauce. Remove from the heat and they are ready to embrace a bowl of rice.
The beef in this sticky orange goodness stayed crispy quite long. Even after I finished taking a few beauty shots, they still remained crisp. And I loved biting into the orange slices. They added the extra flavor in my mouth.
Try other Asian Dishes. Some of my favorites are:
- Hambak Steak
- Crispy Bulgogi (Korean Beef)
- 20 minutes Chicken Mango Stir-fry
- Pork Belly Rice Bowl Recipe (Butadon)
Korean Orange Beef
Servings: 4
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Crispy thin beef slices are glazed with fresh orange sauce. This Korean style orange beef is easy to make and so delicious to serve over rice. Plus, it’s a perfect gluten-free recipe!
No ratings yet
Print RecipePin RecipeLeave a Review
Ingredients
- 3/4 lb beef sirloin, very thinly sliced
- salt and pepper , to taste
- 1/2 cup cornstarch
- 1 tsp baking soda
- oil , for frying
- 2 garlic cloves, finely minced
- 1/2 orange, thinly sliced into bite sized pieces
For the orange sauce
- 1 tbsp orange zest
- 1/4 cup orange juice
- 3 tbsp sugar
- 3 tbsp soy sauce, use gluten-free sauce if avoiding gluten
- 3 tbsp white vinegar
- 1 tsp ginger paste
- 2 tsp cornstarch
Instructions
For the sauce, combine all the ingredients in a bowl and set aside.
Season the beef slices with salt and pepper lightly.
Pour oil just to coat the bottom of the skillet and heat over medium heat. In a shallow bowl mix corn starch and baking soda, and coat beef with the starch mixture. Drop beef slices in the skillet. Fry the beef for 30-60 seconds or until they are browned. Turn to the other side and fry another 30-60 seconds. Transfer the beef onto a plate lined with paper towel. Set aside.
In a clean skillet, heat 1 tablespoon of oil over medium heat and cook garlic for 10 seconds. Pour the reserved orange sauce, let it bubble and reduce in half. Add in the beef slices and the orange slices, toss well to coat with the sauce. Remove the skillet from the heat and serve immediately with rice.
Cuisine: Asian, Chinese
Course: Dinner, Main Course
Author: Holly Ford
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.
Meat Dishes
originally published on Mar 21, 2014 (last updated Apr 18, 2022)
25 commentsLeave a comment »
« Previous PostEasy Blueberry Tart
Next Post »Rice Cakes with Roasted Peppers and Tomatoes
25 comments on “Korean Orange Beef”
Leave a comment »
Dallas Clement —Reply
Hi Holly. Thank you so much for sharing all your delicious recipes. I have a quick question about slicing beef for a dish like this. How do you get it so thin? Do you just need a really sharp knife or does it require a special meat slicer?
Holly —Reply
I used pre-sliced beef from the store. if you need to slice your own, the best way to do it is too freeze the beef slightly so that the meat has a somewhat firm surface to slice with. A sharp boning knife is very helpful for this job.
Dallas Clement —Reply
Sounds great. Thanks you!
Julia —Reply
I live seventy miles from Korean grocery store. I substituted country style ribs sold in most grocery stores. Froze them two apiece in separate bags (enough for two people) then cut the heavy fat side off and thin sliced them still frozen which makes them easy to slice. I have also used the country style pork ribs in your recipes to great success.
Holly —Reply
Great to hear that, Julia. I am glad that it turned out great. Thanks.
Diane —Reply
Wondered if you had the nutritional info on this? On a diet and I need the counts! Thanks!!
Holly —Reply
Hi Diane, unfortunately I don’t have the nutrition info. I will look into set up one sooner or later.
lisa —Reply
hi, this looks amazing and defiantly going to try it asap. I want to cook for friends and was hoping to make a nice Korean meal and just wondered what veg if any you would serve alongside this?
Holly —Reply
I would try with spinach side dish that are not too bold in flavor. Try this recipe. https://www.beyondkimchee.com/korean-spinach/
Lisa —Reply
Thanks I will give that a try! Your blog is great btw! I want to try it all!
Catherine —Reply
thanks a lot for this recipe! I tried it out the same day i received the post and it was delicious! It worked out just perfect and even my picky daughters asked for more.
Holly —Reply
That is so great. I am glad that your daughter liked it. My kids love this orange beef, too.
Simone —Reply
That looks like a killer dish. I have beef in my freezer that is not so thin but I’m prettier I can make it work with this recipe. Looks fantastic,
Julia | JuliasAlbum.com —Reply
Love how thinly sliced the beef slices are! It just allows more sauce to coat each slice – how yummy! I think orange flavors go really well with beef!
Ann —Reply
Thank you. Orange Beef as well as Orange Chicken are my personal favorites. You may have just changed my mind on what I was going to cook for dinner.
Holly —Reply
Hope you like it, Ann. Thanks!
Elaine —Reply
Holly,
I 100% love the sour taste matching with the beef. I love that you add the orange sliced to the beef too.Holly —Reply
Thanks Elaine. I love the flavor combination in this recipe.
Lynna —Reply
This looks INSANELY good!! I always love simple dishes like this. It makes me want to cook.
Allison T —Reply
I never thought of mixing beef and oranges together but you recipe sounds wonderful!
Holly —Reply
It is indeed good together to combine beef and orange. Very nice combination!
shakiba —Reply
ohhhh it makes me hungry!
thanks ^_^John@Kitchen Riffs —Reply
What a great dish! And much better than the heavy Orange Beef one often sees at Chinese-American restaurants. Good stuff — thanks.
Holly —Reply
Thanks John. This is lighter and very tasty recipe.
