Crispy Beef Strips with Spicy Orange Sauce
Tender beef fillet strips coated in cornstarch and fried until golden crispy, then tossed in a vibrant sweet and spicy orange sauce. The sauce balances tangy orange juice with brown sugar sweetness and red pepper heat, while garlic and ginger add aromatic depth. Brief freezing prevents the cornstarch-coated strips from clumping during frying, ensuring each piece stays separate and achieves maximum crispiness. Perfect for weeknight dinners when you want restaurant-quality flavors at home, this dish pairs beautifully with steamed vegetables and rice to balance the rich, saucy coating.
Ingredients
- 1 ½ pounds fillet steak, cut into thin stripssirloin or flank steak1:1budget-friendly
Use less expensive cuts but slice very thin against grain
- 2 tablespoons soy sauce
- 6 tablespoons cornstarch
- oil, for frying
- ½ small orange, peeled and thinly sliced
- ¼ teaspoon crushed red pepper flakes
- ¼ cup soy sauce
- ¼ cup orange juice
- 3 cubes frozen garlic
- 1 teaspoon ginger powder, or 4 cubes frozen gingerfresh ginger1 tsp powder = 1 tbsp fresh mincedfresh
Provides brighter flavor than dried
- ¼ cup brown sugar
- ¼ cup scallions, cleaned and sliced
Instructions
- 1
Add soy sauce to meat and mix well
- 2
Toss beef with cornstarch until evenly coated
- 3
Lay steak strips in flat container and freeze for 45 minutes
- 4
Heat oil in large saucepan for frying
- 5
Fry meat in batches of one third at a time for 2 minutes
- 6
Drain fried beef on paper towels
- 7
Combine all sauce ingredients in pot
- 8
Bring sauce to simmer
- 9
Add fried meat to sauce just until heated through
- 10
Serve with steamed string beans and white rice
Tips
Freeze the coated beef strips for 45 minutes to prevent sticking and ensure even frying with maximum crispiness.
Use a deep saucepan instead of a skillet for frying to minimize oil splatter and contain the mess effectively.
Fry in small batches of one third at a time to maintain oil temperature and achieve consistent golden results.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently to maintain crispiness.
Coat beef and freeze up to 2 hours ahead. Make sauce components ready but combine just before serving.
Serve immediately while beef is crispy. Provide steamed rice and vegetables on the side.
Common Mistakes
Use deep saucepan not skillet to avoid oil splatter everywhere
Freeze coated beef to prevent pieces from sticking together during frying
Fry in small batches to maintain oil temperature and prevent overcrowding
Substitutions
Use less expensive cuts but slice very thin against grain
FAQ
Can I use a different cut of beef instead of fillet steak?
Yes, sirloin or flank steak work well but slice very thin against the grain for tenderness. These cuts are more budget-friendly than fillet.
What if I don't have frozen garlic cubes?
Use 3 cloves fresh garlic minced or 1 teaspoon garlic powder. Fresh provides the best flavor but powder works in a pinch.
How long will leftovers keep in the refrigerator?
Store covered up to 3 days. Reheat gently in a skillet over medium heat to restore some crispiness to the coating.