The beef is fried in coconut oil. In case of allergies, use arrowroot starch in place of cornstarch and coconut aminos in place of the recommended soy sauce.
I was very happy to have this for lunch with a bowl of rice and a few stir-fried vegetables along the side. The combination of ingredients created a nice blend of flavors. Nothing too over-powering. Subtle flavors that allow the meat to shine and the orange to be present with each bite.
My inspiration for this dish came from two blogs: Fifteen Spatulas and Table for Two. 
Crispy Beef with Sticky Orange Sauce
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Tender beef, coated in a crispy, flavorful crust, is tossed in a vibrant orange sauce. Serve over rice with stir-fried veggies for a delicious meal.
Ingredients
- 2 lbs (907 g) steak
- 2 tbsp coconut aminos or soy sauce or gluten free soy sauce
- 1/3 cup (80 ml) arrowroot starch or corn starch
- 1 cup (237 ml) oil
- 2 tbsp arrowroot or cornstarch
- 1/3 cup (80 ml) fresh orange juice
- 3 tbsp molasses
- 1 tbsp rice vinegar
- 3 cloves minced garlic
- 1 tsp fresh ginger
- 1/4 cup (60 ml) orange rind
- 1/4 cup (60 ml) green onion
- Red pepper flakes
Instructions
- Cut meat into bite-sized pieces (approximately 1 inch by 1.5 inches).
- Add coconut aminos or soy sauce to the meat and toss to coat.
- Add starch to the meat and coat each piece.
- Spread the meat pieces in a single layer on a wire rack inside a cookie tray.
- Freeze for 45 minutes to dry the meat and make it crispy.
- 45 minutes before the meat is done freezing, add oil to a large cast iron pan or Dutch oven and heat to 375°F (191°C).
- Line a bowl with a paper towel.
- Fry the meat until golden brown on each side (about 3 minutes). Add more oil if needed.
- Remove fried meat pieces to the paper towel-lined bowl and continue frying until all the meat is cooked.
- Orange Sauce
- To serve sauce on the side: Combine sauce ingredients in a small saucepan, whisk, and bring to a boil. Reduce heat and simmer until thickened (about 3 minutes).
- To serve sauce over beef: Whisk sauce ingredients together in a small bowl. Once the meat is fried, remove the oil from the pan and add the sauce. Bring to a boil, reduce heat, and simmer for 3 minutes. Add the beef pieces and stir to coat.
Notes
- For extra crispy beef, ensure the pieces are completely dry before coating them in starch and freezing.
- To adjust the sauce’s sweetness, add more or less molasses to taste.
- Leftovers can be stored in the refrigerator for up to 4 days; reheat gently in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
What is the best way to get the beef crispy before adding the orange sauce?
Coat thin strips of beef lightly in cornstarch and fry them in batches in hot oil. Crowding the pan causes steaming rather than crisping, so work in small batches and drain on a wire rack.
What makes the orange sauce sticky?
the mix of orange juice, soy sauce, and sugar reduces down to a glaze consistency. Letting it simmer until it coats the back of a spoon ensures it clings to the crispy beef.
Can fresh orange juice be used instead of store-bought?
Fresh orange juice works well and gives a brighter flavor. You may need to adjust the sugar slightly since fresh juice can vary in sweetness compared to packaged juice.
