Recipe By Dianemwj
Published Mar 5th
Orange Peel Beef
Prep 25m Cook 6m Additional 1h Ready In 1h 31m
Servings 6 servings Calories 188.9

I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original.

Recipe Ingredients

  • 1 ½ pounds beef top sirloin, thinly sliced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon dark sesame oil
  • ½ teaspoon baking soda
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon rice vinegar
  • 1 teaspoon dark sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon peanut oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon finely shredded orange zest
  • ¼ teaspoon red pepper flakes

Cooking Directions

  1. 1 Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
  2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.

Nutrition Facts

  • Calories 188.9
  • Carbohydrate 7.5 g
  • Cholesterol 39 mg
  • Fat 7.8 g
  • Fiber 0.3 g
  • Protein 21.1 g
  • Saturated Fat 2.1 g
  • Sodium 326.3 mg
  • Sugar 4.5 g


  1. I really enjoyed this recipe. I doubled the sauce b/c I had a bit more meat than the recipe called for. Plus I decided to add some veggies (a head of broccoli a red bell pepper and a small red onion). I didn't have any frozen juice concentrate so I juiced two lemons and three - Read more ...
  2. This is really good and so easy! I too cooked the beef first and then added the garlic ginger and orange zest. Used 2/3 C prepared orange juice. Will add green onions next time and maybe water chestnuts. Topped with a bit of minced parsley and served with rice. Thanks for a great recipe!
  3. I made this for dinner tonight. It's pretty darn good. I did change up the way it all goes together based on what some others had said. I deep fried the beef separately from the sauce. Mix all the ingredients for the sauce with the exception of the garlic, ginger, orange peel and oil. After - Read more ...
  4. This recipe is AWESOME. I used it for chicken over rice noodles and the taste was better than a restaurant. I used fresh oranges 3/4 teaspoon ginger powder and seasoned the chicken with salt pepper garlic and onion powder before cooking and followed the rest of the recipe. AND I didn't even marinate. The flavors - Read more ...
  5. Very nice dish made exactly as the recipe stated. Meat was marinated all day and cooked up very quickly and was tender. Will surely make again.
  6. Good flavors. I fried my beef in the deep fryer to get it crisp (I tripled the recipe and wasn't into doing lots of batches of it) and made the sauce in the wok. The sauce is pretty sweet and strong so you may want to dilute it with some regular orange juice like I - Read more ...
  7. I think it may have been better for me to stir-fry the beef by itself in the peanut oil for a few minutes, and then follow with the fresh ginger, garlic, & orange peel, as the wonderful flavors of these were lost in the high heat, even for the short time they were sauteed. They - Read more ...
  8. Delicious! I doubled the sauce since hubby likes lots of sauce. I like my beef super crispy so instead of cooking the beef in a pan after marinating it I rolled it in cornstarch and deep fried it. I used powdered ginger and garlic instead of fresh and I just put it along with my - Read more ...
  9. This recipe is delicious... in my opinion, about as close as it gets to "authentic" Chinese take-out. Beef didn't come out as crispy as I might have liked, but I wasn't able to slice it "paper thin" either. Nonetheless, it was extremely tender and flavorful. I did make one little addition in adding a "glug" - Read more ...