Asian Orange Beef

This Asian Orange Beef is one of the fastest stir-fries you will ever make. Packed full of flavor and ready in under 30 minutes.

Oh how I love this Asian Orange Beef recipe. I love Orange Chicken so it's only natural that I would also love Orange Beef. And I was right.

When making this recipe it's very important to select the correct type of meat. Beef Sirloin Steaks have no bones and very little fat. It is also a little more affordable than some of the other cuts like Filet Mignon.

I prefer to use Navel Oranges when I can get my hands on them but you can substitute for whatever type of oranges you have on hand. Just make sure the oranges you use will generate the same amount of zest and juice that a Navel Orange will generate.

Also don't skimp on the Fresh Ginger. It plays a very important role in this Asian dish. Most of the flavor for the sauce comes from the orange juice and zest, the fresh ginger and the garlic.

🐄 How to Handle Raw Beef

Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.

For more great recipes with Navel Oranges, I suggest you check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients to make this Asian Orange Beef recipe (see recipe card for quantities): Navel Oranges, Green Onions, White Sugar, Cornstarch, Low Sodium Soy Sauce, Garlic Cloves, Fresh Ginger Root, Beef Sirloin Steak, Canola Oil and Cooked Rice.

🥣 How to make Asian Orange Beef

Finely zest the peel from 2 oranges. Set aside. Cut thin strips of orange peel from the remaining orange for garnish. Set aside. Squeeze juice from all oranges.
Cut the onions to separate the white and green parts. Thinly slice white parts. Cut the green parts into 1-inch lengths for garnish.
In a small bowl, combine the sugar and cornstarch. Pour in the orange juice and mix until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and the white parts of the onions. Set aside.
In a large nonstick skillet or wok coated with cooking spray, stir-fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with orange peel strips and remaining green onions.