Orange Beef (Takeout Style)
Prep Time:20 mins
Total Time: 40 mins
Servings: 4
THC Content: 25mg serving
About this Recipe
There is something nostalgic about classic takeout orange beef. Crispy strips of beef coated in a sticky, sweet citrus glaze with just enough heat to keep you coming back for another bite. This version stays true to the Chinese-American restaurant style many of us grew up loving, while using a few chef techniques to make it even better at home. Freshly fried beef, a glossy orange sauce, and the perfect balance of sweet, savory, and tangy flavors make this one an instant favorite.
Ingredients
For the Beef
1½ lbs flank steak, thinly sliced against the grain
2 eggs, beaten
¾ cup cornstarch
¼ cup all-purpose flour
1 tsp kosher salt
½ tsp black pepper
Oil for frying
For the Orange Sauce
½ cup orange marmalade
½ cup orange juice
¼ cup soy sauce
¼ cup granulated sugar
1 tbsp rice vinegar
1 tbsp Shaoxing wine
3 cloves garlic, minced
1 tbsp fresh ginger, minced
4–6 dried Chinese chilies, broken into pieces
1 tbsp cornstarch
2 tbsp cold water
Garnish
Green onions, thinly sliced
Sesame seeds
Fresh orange zest (optional)
Optional Infusion
Instructions
1. Prepare the Beef
Pat the sliced beef dry with paper towels and season with the salt and pepper.
Dip the beef into the beaten eggs, then toss with the cornstarch and flour mixture until evenly coated. Allow the coated beef to rest for 10 minutes to help the breading adhere.
2. Make the Orange Sauce
In a saucepan, combine the orange marmalade, orange juice, soy sauce, sugar, rice vinegar, Shaoxing wine, garlic, ginger, and dried chilies.
Bring the mixture to a gentle simmer over medium heat and cook for 3–4 minutes.
Whisk together the cornstarch and cold water to create a slurry. Slowly stir it into the sauce and continue cooking for 1–2 minutes, or until the sauce becomes glossy and thick enough to coat the back of a spoon.
Remove from heat and set aside.
3. Fry the Beef
Heat 2–3 inches of oil to 350°F.
Working in batches, fry the beef for 2–3 minutes until golden brown and crispy. Transfer to a wire rack or paper towel-lined tray.
For an extra crispy takeout-style texture, allow the beef to rest for 2 minutes and fry it a second time for 30–45 seconds.
4. Finish the Dish
Return the sauce to low heat. Add the crispy beef and toss quickly until evenly coated.
Transfer to a serving platter and garnish with green onions, sesame seeds, and fresh orange zest if desired.
Serve immediately over steamed jasmine rice.
Infusion Option
Once the orange sauce has finished cooking and has been removed from the heat, allow it to cool for 2–3 minutes. Stir in 1 tablespoon of Infused Olive Oil until fully incorporated.
Toss the crispy beef with the infused sauce just before serving.
This method helps preserve potency by avoiding prolonged exposure to high heat while ensuring the infusion is distributed evenly throughout the dish.
Chef's Dose: 1 tablespoon
Approximate Potency: Divide the total potency of your infused olive oil by the number of servings. For example, if your Infused olive oil contains 100 mg THC total and the recipe yields 5 servings, each serving will contain approximately 20 mg THC.
Chef’s Notes
Flank steak delivers the best texture, but sirloin is an excellent substitute.
Double frying is the secret to achieving restaurant-quality crispiness.
I like to make this recipe without the egg as well for a lighter version. I just coat the beef with the cornstarch/flour before frying.
Shaoxing wine adds authentic depth of flavor. Dry sherry can be used if necessary.
Toss the beef in the sauce immediately before serving to preserve its crunch.
If you enjoy additional heat, increase the dried chilies or finish with chili crisp.
Fresh orange zest brightens the dish and balances the sweetness of the glaze.
Leftover orange sauce makes an incredible glaze for chicken, shrimp, tofu, or roasted vegetables.
For infused versions, always mix infused olive oilinto the sauce after removing it from the heat or use a double boiler method. High temperatures can degrade cannabinoids and reduce overall potency.
Chef Roilty Tip: The combination of orange marmalade and fresh orange juice is the secret behind that unmistakable takeout flavor. It's sweet, sticky, slightly tangy, and exactly the kind of orange beef that disappears from the dinner table faster than you'd expect. For infused dinners, always add Chef's Dose after the sauce comes off the heat for the best flavor and potency retention.
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