Orange Beef

Kimberly Killebrew

Tender beef in a luscious spicy-sweet orange sauce, this Orange Beef is quick and easy to make and is sure to be a hit!

5 from 68 votes

Prep Time 10

Cook Time 10

Total Time 20

Course Entree, Main Course

Cuisine American, Chinese

Servings

Calories 483 kcal

1 pound (450mg) lean beef steak , cut into very thin bite-sized pieces
2 tablespoons neutral-flavored cooking oil (I use avocado oil, high smoke point)
2 large carrots , sliced thinly at a diagonal
6 green onions , sliced diagonally in 1 inch pieces, **the whites separated from the greens
For the Marinade/Sauce:
1/3 cup tamari or soy sauce
zest of one large naval orange
juice of one large naval orange
3 tablespoons brown sugar
OR brown sugar alternative (for low sugar option)
1 tablespoon sherry or dry red wine
1 tablespoon toasted sesame oil
1 1/2 tablespoons fresh finely minced ginger
2 teaspoons minced garlic
1 teaspoon finely crushed szechuan peppercorns (they come whole, just crush them in a ziplock bag or bowl)
1/2 teaspoon red pepper flakes (optional for heat)
1 tablespoon cornstarch
16 ounces (450mg) hot noodles (or serve over steamed rice if preferred)

Combine all the marinade/sauce ingredients in a medium bowl. Add the beef and stir to combine. Set aside while preparing carrot and green onions.
Heat the oil in a wok or skillet over high heat. Add beef, reserving the marinade, and fry quickly until lightly browned. Add the carrot and the whites of the green onions and stir fry for a couple of minutes until the carrots are slightly tender but still have some crunch.
Add the remaining marinade/sauce and stir to coat. Simmer for 2 minutes. Add the green parts of the green onions and stir to combine.
Serve the orange beef over the hot noodles or steamed rice.

Keyword Orange Beef

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