Asian-Style Orange Beef

Asian-Style Orange Beef

Who needs takeout when you can get the flavor and goodness at home? Our version of the classic Chinese restaurant dish has a crispy finish, and loads on the luscious taste of the Limoneira® orange sauce. Add steamed rice for the traditional serving.
Course Main Course, Main Dish
Cuisine Asian, Chinese


  • 1 pound top sirloin
  • 1 1/2 teaspoon baking soda
  • 1 Limoneira® large orange zest & juice
  • 2 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 3 tablespoons white vinegar
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon white pepper
  • 1 tablespoon honey
  • 1/2 cup cornstarch
  • 2 large egg whites
  • 2 cups oil
  • Kosher salt to taste
  • 3 scallions thinly sliced
  • 3 tablespoons fresh ginger grated
  • 2 teaspoons Asian chili-garlic paste
  • 1 teaspoon toasted sesame oil
  • 2 green onions chopped


  • In a small bowl, combine the orange juice , soy sauce, white vinegar, Shaoxing wine, white pepper, honey, and 2 tablespoons of cornstarch. Stir gently to blend.
  • Slice the beef thinly, cutting across the grain. Cut the lengths into strips about 2 to 3-inches long.
  • Sprinkle the beef strips with baking soda, and toss. Sprinkle with 1 tablespoon of the orange juice mixture, and toss again to cover evenly. Cover and refrigerate for about 20 minutes.
  • In a bowl, combine the meat and egg whites, tossing to coat evenly.
  • Measure the remaining cornstarch onto a lipped plate, and piece by piece, coat each strip of the beef on all sides.
  • Bring the oil to 375°F in a wok at a medium high setting.
  • Fry the meat strips in batches for 3 minutes each. Drain, and then refry for another 2 minutes or so. They should be lightly browned and crisp. Drain, and sprinkle with salt.
  • Drain all but 1 or 2 tablespoons of oil in the wok, and add the scallion, sauteing for 2 to 3 minutes, until they begin to soften.
  • Add the ginger and orange zest to the pan, and continue to cook for another minute or two.
  • Next, add the chili-garlic paste, and cook for another minute or so.
  • Pour in the remaining orange sauce, and stir until it bubbles. Add the sesame oil, and continue to stir until thickened, about 2 to 3 minutes.
  • Add the beef strips back into the pan, tossing lightly until coated, and reheated.
  • Add the green onions last.
  • Serve immediately.


Note: For the oil, you’ll want to use a flavorless oil that works well at high temperatures, such as peanut oil.
Keyword Oranges
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