Beef/Lamb · Recipes

Chinese Take-Out Crispy Orange Beef

In college, I lived right across the street from this great Chinese restaurant called Jade Dragon.  At the time I didn’t have a kitchen, so the Jade Dragon was a staple in my weekly diet.  They had one of those typical lunch specials – where you get a cup of soup and an egg roll with your order – but it was their crispy orange beef that really did it for me.

This is a tribute to that sweet, tangy, mildly spicy dish.

Now if only I had those little to-go containers and a fortune cookie!

Chinese Take-Out Crispy Orange Beef

Rating: 41

Prep Time: 12 hours

Cook Time: 25 minutes

Total Time: 12 hours, 25 minutes

Yields: 4 Servings

Calories per serving: 356

Fat per serving: 9.5g

Chinese Take-Out Crispy Orange Beef


  • 1 pound round beef or sirloin, sliced very thinly (1/4-inch or so)
  • 1 teaspoon baking soda
  • 2 tablespoons or more corn starch
  • 4 tablespoons white sugar
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon oyster sauce, optional
  • 1 teaspoon sesame oil, optional
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 1/4 teaspoons orange zest
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 cups vegetable oil for frying


  1. The day before: Place the sliced beef in a bowl and sprinkle the baking soda over the top. Mix it with your hands until combined. Cover and refrigerate for at least 8 hours or overnight. This will tenderize your meat.
  2. The day of: Rinse the beef thoroughly with cold water to remove the baking soda. Pat dry and set aside.
  3. In a small bowl, whisk together the sugar, rice vinegar, orange juice concentrate, oyster sauce, sesame oil (if using), salt and soy sauce. Set aside.
  4. Heat oil in a wok or medium skillet over medium-high heat. Toss dried beef in cornstarch to coat. Fry in hot oil in small batches until crispy and golden brown; set aside. Drain all the oil from your pan except 1 tablespoon.
  5. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the pan and bring to a boil. Cook until thick and syrupy, about 5 minutes (the bubbles will be large and 1-1/2-inches away from the edge of your pan when it is ready). Add the beef and heat through, stirring to coat. Serve immediately over steamed rice and vegetables.

Related Posts Plugin for WordPress, Blogger...

6 thoughts on “Chinese Take-Out Crispy Orange Beef

    1. I could live off of those cow ear snackers! Om nom nom. I wish they sold them online! They’d make a pretty penny, that’s for sure.

      And thanks! I’ve been trying to update the site a bit lately.

Leave a Reply

Your email address will not be published. Required fields are marked *