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The Ultimate Sticky Orange Beef Stir Fry

Close-up of glossy sticky orange beef stir fry mixed with bright green broccoli florets and red bell pepper strips.
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Make restaurant-quality sticky orange beef at home. This recipe delivers tender beef coated in a thick, sweet, and savory orange glaze, perfect for a quick weeknight dinner.

Ingredients

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  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda (for tenderizing)
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1/2 cup thinly sliced carrots
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup fresh orange juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon orange zest
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Cooked white rice or noodles, for serving
  • Optional garnish: Sesame seeds, sliced green onions

Instructions

  1. Prepare the beef: In a bowl, combine the sliced steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and baking soda. Mix well and let it marinate for 15 minutes. This technique helps tenderize the beef.
  2. Make the sauce: In a separate small bowl, whisk together the orange juice, brown sugar, rice vinegar, 2 tablespoons soy sauce, orange zest, and sesame oil. Set aside.
  3. Cook the beef: Heat a wok or large skillet over high heat until it is smoking slightly. Add 1 tablespoon vegetable oil. Add the beef in a single layer (cook in batches if necessary to avoid crowding). Stir fry for 1 to 2 minutes until browned. Remove the beef from the wok and set aside.
  4. Sauté aromatics and vegetables: Add a little more oil to the wok if needed. Add the broccoli, bell pepper, and carrots. Stir fry for 3 to 4 minutes until the vegetables are crisp-tender. Add the minced garlic and ginger and cook for 30 seconds until fragrant.
  5. Thicken the sauce: Pour the prepared orange sauce mixture into the wok. Bring it to a simmer. Whisk the cornstarch slurry one more time and pour it slowly into the simmering sauce while stirring constantly. Cook until the sauce thickens significantly and becomes sticky, about 1 minute.
  6. Combine: Return the cooked beef to the wok. Toss everything together quickly until the beef and vegetables are evenly coated in the thick, sticky orange glaze.
  7. Serve immediately over hot white rice or noodles. Garnish with sesame seeds and green onions if desired.

Notes

  • For the best sticky texture, do not skip the cornstarch slurry step; it is essential for thickening the glaze.
  • Achieve high heat by preheating your wok thoroughly before adding oil or ingredients. This prevents the beef from steaming and ensures a proper sear.
  • If you prefer a gluten-free option, substitute the soy sauce with tamari in both the marinade and the sauce.

Nutrition

Find it online: https://cookerycommand.com/sticky-orange-beef-stir-fry/