Recipe By Chef John
Published Apr 11th
Prep 20m Cook 5m Additional 1h 35m Ready In 2h
Servings 4 servings Calories 266.9

This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.

Recipe Ingredients

  • 1 pound beef tenderloin, cut into 1/2 inch strips
  • ¼ cup orange juice
  • ¼ cup seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon hot chile paste (such as sambal oelek)
  • 1 tablespoon brown sugar, or to taste
  • 2 cloves garlic, minced
  • ¼ cup water
  • 1 teaspoon cornstarch
  • cooking spray
  • 2 tablespoons grated orange zest
  • 1 bunch green onions, sliced - white parts and tops separated
  • salt and freshly ground black pepper to taste

Cooking Directions

  1. 1 Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
  2. 2 Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
  3. 3 Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
  4. 4 Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
  5. 5 Stir in light parts of green onion and orange zest; cook for 30 seconds.
  6. 6 Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
  7. 7 Season with salt and black pepper to taste.

Nutrition Facts

  • Calories 266.9
  • Carbohydrate 16.8 g
  • Cholesterol 57.6 mg
  • Fat 14.3 g
  • Fiber 1.9 g
  • Protein 18.7 g
  • Saturated Fat 5.6 g
  • Sodium 888.3 mg
  • Sugar 10 g


  1. Good base but needs tweaking as I found the flavours abit bland. I also added some ginger to my marinarde and red and green peppers to add some colour and crunch.
  2. Excellent recipe! How can you beat 5 minutes and it's ready?! My household is on the SB Diet so I did a few variations and it came out great. Swapped splenda and honey for the brown sugar siracha sauce for the hot chili paste and used brown rice. Placed it all on top of fresh - Read more ...
  3. Pretty good! Actually very similar to Orange Beef in Chinese restaurant. Added a bit of diced fresh ginger root and even though the chili paste (with garlic) is a pantry stable in my house my wife isn't a fan of the heat as I am so I just added a bit to give some zest - Read more ...
  4. You might not wish it to be "Chinese" or "Americanized Chinese"...but sorry it is very much in line with the flavors of Americanized Chinese. rice wine vingegar soy sauce hot chili paste...yeah Chinese. That said this is freaking awesome and my entire family and I mean grown children husband grandkids and my father and a - Read more ...
  5. I got this in my inbox this morning and made it for dinner tonight. It was awesome. The whole family loved it. It is definitely a do-over in our house! We actually splurged for the tenderloin and it was so tender. I only used 1/2 of the chili sauce though because of my kids.
  6. Very good! I only had fajita-type meat in the fridge but I followed the rest of the recipe and it came out really well! Even my picky-eater boyfriend said I should make it again.
  7. Chef John you have done it again! We made this tonight and it turned out perfectly. Really easy to make and has a wonderful flavour. We used only about 1 to 1.5 tablespoons of orange zest which I think was the perfect amount - anything more than that and I think it would be a - Read more ...
  8. EXCELLENT! I also used sirloin (it's more economical for us), and it came out perfectly tender! I doubled the sauce ingredients (except the hot chili paste...yes, I'm a wimp!) b/c I wanted enough sauce to put this over jasmine rice...perfect! I allowed this to marinate about 3-1/2 to 4 hours. The flavors of this are - Read more ...
  9. Tasty & yes, spicy too. I didn't use tenderloin - but sirloin and I sliced the meat into thin strips. I used a smoking hot wok - cooked the meat and removed it from the wok - added the reserved marinade and brought to a boil - let it reduce a bit and then added - Read more ...
  10. Loved this a lot. Cut meat in longer thinner pieces. Served w Romaine lettuce leaves. Like an asian taco.

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