Crispy Orange Beef

I thought this was very good. but to the others out there criticizing recipes on this site, cant criticize accurately if you change the original recipe. makes no sense to say its bad or wasnt very good, if you dont first try it the way its supposed to be, because it might have been your changes that made it worse.

The sauce gets 10 stars! Double it! It is amazing, just like the local take out place, even better because I know the quality of the ingredients. I have made this recipe as is, BUT I always reduce the ginger, that has to be a typo. I've also added 2 T orange marmalade and cut the vinegar a bit, 1 t sesame oil, 1/2 a teaspoon of Siracha Hot Chili Sauce. Doing so makes the sauce over the top!! I've also just made the sauce alone to add to other stir fry's as substituting the beef for chicken breasts, even tofu nuggets. I have learned that to prevent to much cornstarch from falling into the oil, let the cornstarch covered meat slices rest 10 minutes, then place meat in a pasta colander and shake over the sink, then fry the meat, QUICKLY.. comes out perfect every time. Then serve topped with a sprinkle of green onion and sesame seeds. In fact, I often just serve this with garlic green beans an Jasmine rice, rather than the broccoli. When making your Jasmine rice, saute 1/4 cup of rice in 1 Tablespoon hot oil until golden brown, then add the remaining rice and water to boil, gives a great nutty flavor to boring white rice. Also, "Fried Rice with Cilantro" from this site is also great with this.

Sauce is what makes it great. Like others, we altered it by: using 1/3 cup orange juice instead of concentrate *and* stirfrying batches with only 1 Tbs of peanut oil each time. Cuts down on calories and left the meat tender and glossy. Pretty authentic tasting.

I'd have to say that this was the closest you could get to 'authentic' Chinese restaurant food. I followed the suggestion of others and reduced the sugar by half, doubled the sauce and left the beef strips sit with the corn starch on them for 10 min. The only thing missing was 'crispy' beef - I let the oil get hot, I tried to not overcook the strips and sliced them as thin as possible.They just were not really crispy. Could it be the oil I used - canola? Nevertheless, the flavour and tenderness were perfect. On sticky white rice - I was in heaven. Prep time took aprox 90 min. Highly recommended. March 10' tried it again - same result, almost all of the starch came off the meat into the hot oil - doesn't stick.

I made this dish for my mom's birthday and it was a hit. I made a few changes that were simple and easy. In my wok I cooked a medley of frozen veggies, fresh onion, garlic, ginger, and bean spouts. When that was done I added olive oil to the hot wok and cooked the meat. I bought the already sliced "stir fry" beef which proved to be a time saver. After the beef was done I put all the soy sauce mixture in the pan and cooked it until it started to thicken, then I added the beef back in. My family loved it and there were arguments over who got to keep the leftovers. Thanks so much for this!

Turned out fantastic. I did as others suggested and doubled the sauce while cutting the sugar in half. I also omitted the orange peel as it really didn't need it. Next time I will reduce the vinegar by 25% and use mixed OJ to replace the 25% vinegar omission. Really very good. I will make again.

This is a very good recipe. The first time I felt the beef was very bland, but once it was added to the orange sauce it was perfect. The second time I fried the beef with flour instead of corn starch and I thought the beef was even better. I will definitely make this again.

This recipe got mixed reviews in my household as well. My fiance loved it, but I only thought it was pretty good. I didn't like the cornstarch-coated fried beef at ALL, so instead I mixed 1 tablespoon of corn starch with 1 tablespoon of soy sauce (for 1lb of meat), tossed the beef in that, and then seared the meat in some olive oil on medium-high to high heat. I seasoned it with just a little pepper and a dash of salt. (not too much, since I used soy sauce on it). This really locked in the juices. I also added an onion, chopped, a green pepper, chopped, some chives, coarsely chopped, and a dash of red pepper flakes. Remember to double the sauce if you're making 1.5lbs of meat. If you're only making 1lb, it's fine as is. Not a bad recipe at all, and definitely one I'll make again (have made it three times so far), but it isn't the best I've found.

I added only 1 TBS of ginger, and this was delicous! My husband enjoyed it too. As other's have noted, cutting back on the ginger keeps it from overpowering the meat. I can't wait to make this again!

This was quite good. Very quick and easy to prepare. It helps to partially freeze the beef before cutting it into strips. The only change I made to the recipe was that I went ahead and added an entire bag of the pre-cut broccoli instead of just 8 florets as garnish. We'll make it again.

Absolutely fabulous. Better than take-out or upscale restaurants. After cutting meat I put it on papertowels and placed in frig as suggested by another, then used 1/2 flour and 1/2 cornstarch. They fried up nicely. I DEFINITELY recommend using the orange zest - it adds to the recipe. I will make this when ever and where ever possible. I've already shared the recipe with friends.

As written this is a solid four stars. Adding a tablespoon of chili garlic sauce & 2 T marmalade took this over the top. Double the sauce...you will want more. Thanks so much...this makes a great meal.

I just made this recipe and my fiance and I were thoroughly impressed. Definitely a dish I will make again. I did make a couple changes after reading through each review. I think these changes made this dish that much more delicious. After slicing the beef (and I did use top sirloing, so glad I did as it was very flavorful and tender), I coated in the cornstarch and refrigerated for 30 minutes. I used peanut oil in my wok as it can be heated to a higher temperature without burning and also gives the beef a nice flavor without tasting too oily. For the sauce, I also doubled up on it as I wanted enough to coat the beef and add some to the steamed white rice. The only thing I did not double was the sugar. I used 1/3 cup and doubled up on each of the other ingredients. One last addition was about a tablespoon of ginger chile sauce for a touch of heat. With these adjustments, this turned out to be one of the best recipes I've made on this site. I served over steamed white rice and steamed broccoli. Will most definitely make this dish again.

Got the greatest compliment from my husband tonight. He said that this recipe is better than our favorite Chinese restaurant's Orange Beef! Wow! I used 1 lb. of sirloin steak and made the full amount of sauce, adding 1/4 tsp. red pepper flakes. Nicely done, BEC! Thank you!

this was SOOOOO yummy but the sauce as is is way too sweet, so I ended up doubling everything in the sauce except the sugar. I only had about a pound of beef and I only had white vinegar, I did add some sriachi to the sauce for a little kick

This was good. I used pre-cubed beef from the grocery to save time. Doubled the sauce to compensate for lots of veggies we were adding. Used 1/3 cup fresh OJ and a few TB of marmalade instead of the concentrate and zest. I needed to add cornstarch to the sauce at the end because it would not thicken, and that worked, but in the meantime caused the beef to overcook. Other than that a very tasty dish. Oh, had a very hard time making the beef "crispy."

awesome! I just sauteed the beef in a little olive oil instead of deep frying and it still was very good.

Great recipe! I make this at least once a month. Kids LOVE it and so do I. I use a pack of stir fry strip beef and slice the strips into 2 to 4 thinner strips. I've never had trouble with it not being crispy. I poured my OJ concentrate into an ice cube tray so I don't waste a can each time I make it! Now I just need to defrost a cube or two. Only thing I add are some red chili flake to heat it up a bit. I usually sub ground ginger and dried orange peel because it's what I have on hand.

I made this recipe as written, other than doubling the sauce, adding red pepper flakes to taste and chopped onion and using marmalade rather than so much sugar. It was very authentic-tasting -- perfect balance or sweetness, orange and garlic/ginger. For those who found the cornstarch gummy, I would suggest that you really shake off all the excess and brown extremely well. I used a wok, but with only about an inch of peanut oil in the bottom and browned the meat in small batches and drained well. I made this for a Chinese New Year's banquet with seven courses and cooked the meat several hours in advance, along with prepping the seasonings and chopping the onion. I left the meat out on the counter, not refrigerated, to keep the crispiness. I had some cornstarch in the bottom of the wok when I finished browning the meat, so I completely wiped out that oil and cornstarch. When I was ready to finish preparing the dish, I added peanut oil back into the wok, stir-fried the onion and aromatics, then tossed the beef back in -- even prior to adding the sauce. The meat stayed nice and crispy, just as it should be!

WOW - excellent crispy beef - my family thinks it's even better than the restaurant's. First time I made with fresh beef & it was delicious. Tonight I made it with l/o prime rib & it was equally delicious. Instead of orange concentrate I used the juice from 1 orange and the zest from the orange - it was a festival of flavour in our mouths. My husband asked when I'm making it again!

I made some changes, I didn't place the beef in the fridge, I just put it in the cornstarch, fried it up, put it on paper towel, then I drained most of the oil, returned the cooked meat to the pan and poured the sauce in without messing with the frying of the orange peel etc. I added sliced onion, more garlic and chopped fresh broccoli. IT was AMAZING!

AWESOME! I impressed myself! lol This was so good that I didn't take it's picture until after first servings. The fragrance of the orange zest and ginger was incredible. The beef was crispy and tender. This recipe is a definite keeper.

This was terrific! I used flank steak that I bought to make something else, so it took a while to cut it all up, but well worth the time. It looked authentic, and my half chinese roommate liked it too!

I thought this was great. I did take the advice of other cooks, and doubled the sauce. I also added more veggies - carrots, bell peppers, and water chestnuts. Oh, and for a little kick, trying throwing in some red chili peppers. Delish!

Served this for sunday night dinner for whole family. Mixed reviews. i liked it and will probably make again. I did as others said and doubled sauce recipe.

The beef had the exact texture that I had been wanting, but the orange overpowered everything else. It was just too sweet to enjoy! I will make this again and do as some other reviewers suggested, making it with less orange juice.

I loved the orange flavor of this dish - the only critique is that it turned out a bit too sweet for me. Next time I plan on cutting the sweetness of the sauce with a bit of beef or chicken broth (depending on the meat I use) and re-thickening the sauce with a small amount of cornstarch. Also, I would add bit of dried red pepper for some heat. To get the crispy texture, the beef has to be cooked longer than I'm used to - the coating should look golden to dark brown on both sides. I'll plan on making this again, it's a keeper!

I liked this a lot. I used fresh squeezes orange juice in place of the concentrate. My hubs wasn't crazy about it, saying he didn't like the texture of the beef. But really, what does he know? :)

This is a very good recipe, but to be better and more authentic, it's missing a few ingredients. To add flavor simmer fresh orange peel or dried orange/tangerine peel available at Asian markets. Also, to spice it up like the restaurant, throw a few toasted Chinese peppercorns and a few dried whole red peppers....YUM! Then you will have the real thing.

Great flavor, excellent taste combo with orange zest. Did add some red chili flakes to add some heat; also as others suggested I will double the sauce next time. Thanks for a great post BEC!!

The recipe called for Rice Wine Vinegar...well, I have rice wine and I have rice vinegar, but I didn't have rice wine vinegar. I used the Rice Vinegar on a whim. This was a good dish, I'm torn though because of all the effort that was placed to make this for something you can get at a take-out restaurant and the clean up thereafter - BUT I like knowing what's in my food (i.e. no MSG or bad beef...) so because of all that - this is a keeper. Very complex flavor - I didn't think it was too sweet (maybe because I used the rice vinegar instead of the rice wine??) Also, I didn't have enough ginger and it was very gingery - I think the recipe calls for too much I can see where that can be overpowering but overall it was great.

Good recipe, just cut back the ginger to 1 Tbsp if you're using jarred dried ginger; the 3 Tbsp called for in the recipe is for FRESH grated ginger.

My only change was to decrease the amount of rice vinegar. But overall this was wonderful! Such great flavor and wonderful sauce!

I started making this one night for dinner thinking it wasn't going to take me very long to make. The prep time was longer then I thought. I cut the beef up into small strips, that took awhile, then to dry and refrigerate and dip each peice into cornstarch, seemed to take forever. Maybe if you put the beef peices into a bowl and tosted them around to cover them with cornstarch, would have been a great way to save time. I tweeked the recipe a little, I doubled the sauce like others suggested, I added red pepper flakes for a little heat, and I also added chopped onion to the ginger and orange zest, then cooked them in the sauce till tender. It turned out amazing! The only thing I would probably change. I would add a little more red pepper flakes maybe 2 tsp instead of one,...if you like some heat, and I wouldn't add as much grated ginger to it. All I could teast was the ginger,...but was still out of this world. Definetly making this again!

Pretty good but not amazing. I followed the recipe exactly for the sauce. I didn't let the beef dry in the fridge, just coated it in cornstarch and fried it in two batches in one tbsp of oil per batch.

This recipe is awesome! It is quite a bit of work and I had problems keeping the oil the right temperature but it sure does taste good. I added a bit of red pepper flakes along with the ginger, garlic and zest as per another user, but that is just because I enjoy the hot flavor. Also, I drained some thinly sliced tofu on paper towels with the beef and fried it and it was great. The sauce is too good for words. I was thinking I may add some waterchestnuts next time I cook this...

I am a huge fan of following new recipes to the letter the first time I make them. However, this time I couldn't resist adding a tablespoon of crushed red pepper flakes to the soy mixture. I also added strips of orange bell pepper for color and seared them in sesame oil before adding the zest, ginger and garlic. It came out BEAUTIFUL and it tasted great. I love heat in my food but my fiancée does not. She was a bit hesitant in letting me put in the pepper flakes, but she loved it. The sugar balances out the heat for just the right amount of zing. Thanks again for this excellent recipe!

This definitely isn't good for you, but it tastes awesome! The broccoli and brown rice I served this with, made me feel a little less guilty for making my family beef covered in sugar for dinner. I doubled the sauce by the way.

I tried this recipe with beef and then again w/ chicken. We all agree that the chicken version was tastier but the beef was pretty good too. I found that there is just barley enough sauce for 1.5 lbs of meat but it works and it is on the borderline of being too sweet but overall - this is a very good recipe. Other than trying chicken, I didn't change a thing either time. Thanks BEC.

The sauce is the secret ingredient - a bit on the sweet side, but tempered by the broccoli. The family agreed: "Yes, make it again sometime." I really didn't follow the recipe very closely, but was pleased that it came out well so that I didn't waste 1-1/2 lbs. of beef. I didn't coat the beef in corn starch and fry it, I simply sliced it thin and browned it using olive oil spray. I also added sauteed, coarsely chopped onion (which I browned prior to browning the beef). I also used 4 cups of broccoli florets instead of the small amount listed. I decreased the ginger to only 2 TBSP because 3 seemed like an awful lot. A word of caution: If you use dried orange zest, only add about 1 tsp. instead of 2. The next time I make this, I will probably add a few thin, diagonally sliced carrots for additional color. So, maybe I didn't make this exact recipe, but the secret is in the sauce, anyway! :-)

This is a pretty tasty recipe. It seemed a little complicated but I think I tried to do too much at one time. Next time I should have all my prep work done before hand. The sauce is really good, I used the juice of one fresh orange instead of the concentrate, it gave it a very fresh flavor. We could have used more sauce though. Also, I'm not sure I liked the taste of the cornstarch on the beef but maybe there was too much on it or something. Will try this one again, maybe we'll add some chile paste next time for a little heat and will try with less sugar.

Easier to go to my local Chinese food restaurant.

Cook the beef right after tossing in cornstarch. I doubled the recpie for sauce too which helped out a lot.

delicious! better than one of the chinese rest. in my town. the sauce makes this divine!

A little too much orange for our family; however, I grated rather than zested the orange. Also, I added about 1/2 tsp. red pepper flake to the sauce (gave it just the right kick). Served with brown basmati rice (1 hour cook time but worth it). I also added some grated ginger to the rice (tastes great and a wonderful aromatic compliment to the dish).

this was great. wonderful flavors. i added a little carrot to add some extra veggies. next time i will probably pan fry the beef instead of deepfrying.

I thought the flavor was excellent but the beef was not crispy. I used the original amount of sugar, 1/3 c freshly squeezed OJ and 1 tbsp of orange extract. I also only used 1/4 c peanut oil. My VERY PICKY family loved it. Next time I will cut my beef very small to crisp it up a little. I was hoping for the crispness of PF Changs mongolian beef. Overall it was very easy and VERY yummy.

This was delicious! Thanks for the recipe. Better than the restaurant's! My boyfriend really liked it too. I made the sauce ahead of time to see if I liked it before I made the dish, and I thought it tasted great. I was burned once before when I tried to make an orange dish. I was also afraid to use orange zest, maybe I'll try a little bit next time. I also used very little ground ginger (I don't care for ginger much) and only a little bit of garlic. After I steamed the broccoli, I also mixed it in the pan so that it would have the orange sauce flavor.

My kids liked this a lot. I liked it not only for the taste, but the ease of preparation. I substituted orange juice (just doubled what was indicated) because I did not have concentrate. Next time I will not deep fry the beef but will stir fry to decrease the oil.

I found this only OK, but my husband enjoyed it very much.

This was good, but the orange sauce from the Asian Orange Chicken on this site is much better! I think we'll stick to that sauce. Thanks!

Excellent flavorful meal but time consuming slicing the beef thinly and drying it. I recommend partially freezing or partially thawing your beef because it makes it easier to slice very thin. I also did not have time to fully dry the beef but I did lay them out on paper towels in a single layer to get some moisture out while I was preparing everything else. I did not have any orange juice concentrate so I used regular orange juice and some extra orange zest. It still turned out very good. All in all I really loved this but will make it on those days when I really really want something different because it does take some time to make plus frying beef probably is not that good for you! LOL

The detective and I prepared this dish as per specs. FANTASTIC! Personally, I would also use the fried beef strips for an appetizer using the cooked soy sauce mixture for dipping.

I give this five stars! My husband and I really liked it. I did everything according to the recipe, except adding some chopped green onions and a few dashes of Chinese hot sauce at the very end. I did not have enough fresh ginger, so I put in about 1 tbsp and added about 1/2 tsp or so of powdered. I think 3 tbsp of ginger might make it too strong. I also found I did not need quite as much oil as called for. 1/3 cup or so was plenty for me. It had great flavor and we both loved the crispy texture of the beef. I will definitely make this again!

Excellent. I sprinkled the beef with meat tenderizer before drying and omitted the salt. I also used just enough oil to brown one side at a time. My husband and I both loved it - we will be adding it to our regular meal list!

I made orange chicken with this recipe and it turned out great! Kids said it was better than takeout. Serve over white or fried rice.

Make sure to dry out the meat good!

This was a pretty fair start at making the Crispy Orange Beef. I used the cornstarch for the beef, I tried a couple of strips with flour as others stated, but you don't end up with the same crispness. Let the beef sit in the cornstarch for 5-10 before you place it in the skillet. Like other I couldn't find 'rice wine vinegar' there is rice vinegar, I used about half the about called for, replaced the other half with beef broth. Next time will cut the rice vinegar down further. I also double the sauce since we like these types of items a little more saucy. I used Minute Rice instead of the long cooking rice, for speed, works fine. I also used frozen broccoli spears, steamed them in the mircrowave until hot & still somewhat firm. Will try this recipe again with some moderate changes.

Really good- my husband made several approving comments while eating it. I substituted orange marmalade for the OJ because that's what I had and it was still fantastic. I left out the zest since the marmalade has zest in it.

I thought the recipe was pretty good. I don't know if I have an aversion to strong citrus flavors, but I thought the orange flavor was a tad overpowering. I think perhaps to use orange juice instead of the concentrate may help tremendously. The only change I made was to add approx 1/2 tsp red pepper flakes for a hint of heat. Otherwise recipe as written is pretty good but could be great with a few changes.

Delicious! Not too difficult to make, and smells good, too. Husband said it was better than take-out, and I had to agree. I used powdered ginger instead of fresh, other than that followed recipe exactly. I had only a pound of meat, and I'm glad I didn't use 1.5 pounds, because there would not have been enough sauce for all that meat. Will definitely make again.

Easy to make and it was good. Everyone loved it! The next time I might try a dash of red pepper.

This was really good. My soy sauce was really salty, so next time I will omit the added salt. I froze the beef partially and it was very easy to slice. GIGI's idea about the collander to shake off excess corn starch was perfect. For those who's beef was not crispy, the secret is small batches and hot oil. I also doubled the sauce since I stir fried lots of vegetables to go with this, and tossed them with the beef and the sauce. Next time I will remember to also double the garlic and ginger if I'm doubling sauce.To cut down on prep, I used Trader Joe's frozen microwavable jasmine rice that is always great. I think that made it so much easier in the long run.

I used regular OJ and plain vinegar. It came out a little less orangey than what Im used to so I just added 2 tablespoons of orange marmalade at the end. It was ok. I also cut up an onion and put it in with the garlic/orange zest since I didnt have any broccoli.

First of all, always always double the sauce! That having been said, if you read my reviews you'll see that I'm stingy with the stars. If I ever give something five stars, it has rocked my taste buds. This one get five and a half stars. The ginger, garlic and orange come together beautifully. You've just got to try this one. Thanks so much for sharing!

I am giving this 3 stars because my husband and BIL did not have anything good to say about it except that it was very crispy....I personally thought it was great and I did not have any rice wine vinegar so I diluted some white wine vinegar which is a good substitute. Thank u for a good recipe!

I followed the recipe exactly as written. The sauce was delicious, but the meat came out tough. We couldn't even eat the leftovers.

I didn't care for this, but both boys did, hence the 3-star rating. The beef did not stay crispy, especially once it was added back to the sauce- It became a cornstarch-y goo. The sauce alright, maybe a touch too sweet but we had to alter it based on the ingredients we had on hand; diluted white vinegar, orange liqueur, dried ginger in a decreased amount, less garlic and less zest (used dried) in place the proper ingredients. The meat-cornstarch-goo really didn't do it for me but the boys will eat the leftovers. Served it with green/wax beans and baby carrots and rice.

This was good the first time, but excellent the next. The difference is that I reduced the amount of sugar to a 1/4 cup & the dish was not nearly as sweet. Will definitely make again.

I had to modify this recipe quite a bit but it worked well!!! I used very inexpensive lean steak - the frying keeps it tender anyway. I don't have frozen orange juice from concentrate nor white wine but it still came out so authentic. instead of OJ concentrate I used the juice of a bitter orange, just a squeeze. Instead of rice wine vinegar I used a dry white wine and some fruit vinegar. I like my food more spicy so I also added chili powder to the soy sauce mix. I too let the beef sit after I coated the pieces with cornstarch and I also cooked it very well in small batches almost until you could hear the oil stop sizzling. That was the key for me for getting them super crispy. It tasted like it came from a high end Asian restaurant, I loved this recipe!!!

This is soooo yummy! It tastes just like restaurant crispy orange beef! We made the recipe exactly as printed, except we cooked the broccoli in the wok with some garlic and added some soy sauce to it in the end. The beef turned out crispy, sweet, and stickily delicious. It's a lot of work, but definitely worth the effort (and the clean-up). Thank you, thank you, thank you for sharing this recipe with us!!

The grated zest was a little cloying, so I recommend using less than a teaspoon. I would also double or triple the soy sauce to equalize the sweet/salty balance. I stir fried the beef in sesame and veg oil ina wok to cut down on the fat.

Awesome!! My husband said 'it looks just like Chinese" when I served it lol...I made a few changes. I doubled the sauce, used half the sugar, didn't have OJ concentrate, so I used regular (about 2/3 cup), I didn't double the vinegar, just used enough for a single serving of sauce, didn't have fresh ginger, so I used 2 teaspoons of ground ginger, and I completely forgot about the salt, and I don't feel it needed any. I will definitely make again. The sauce is excellent. I would like to try it with the OJ concentrate next time.

This was really nice, I changed up the sauce a bit but the foundation of the recipe is good. My husband loved it and that is why I am giving it 5 stars. Since I have just moved (again) I had limited ingriedients so I cheated and used VJ's orange ginger stir fry sauce. I love that stuff, served with rice and broccoli.

Not a big fan. My beef was not very crispy. Didn't think the sauce was that great. Made the recipe as is no changes.

Delicious! Thank you so much for sharing and God bless!

This was a half and half rating in our house tonight. Hubby and youngest teenage daughter thought it was so so, however, older daughter thought it was great. I don't eat beef but I took a taste and I thought it was really good. I do feel that if I hadn't added onions, green bell pepper and a few red pepper flakes it wouldn't have been nearly as good. I thought the sauce was awesome but some of the complaints I heard were from the beef being a bit too crispy. I thought that was the whole point but I guess they would have liked it a bit more tender. I've reviewed about 700 recipes so far and this is the first one that I've felt was very time consuming, so make sure you start this early. I still say thanks BEC for a really good dish.

Made as directed. It was good.

Very tasty! It gets 5 stars for taste, but 3 stars for preparation. It is messy and time consuming. I used 1/3 c. of orange juice since I didn't have any concentrate. I was out of fresh ginger and broccoli so I substituted powdered ginger and carrots and bell peppers. Also, instead of frying it in cups of oil, I sauteed it in small batches in a couple of tablespoons of oil. As a result, it wasn't particularly crispy, but still very good. Oh, and I used peanut oil which I think was perfect for this, gave it an authentic Asian flavor. I served this over brown rice.

Everyone in the family loved this. I too doubled the sauce and had rave reviews. Will definately make again.

This was really good. I actually made it with chicken instead.

Rave reviews from the family! Followed the recipe, but doubled the sauce. Was a little sweet, next time I'll cut the sugar a little.

This dish was fairly easy and tasted great! It's definitely a good idea to double the sauce mixture.

Earlier today I cooked a plate of fried rice that was way too mushy, so to make it up, I decided to cook a dish that my son would like, and to my relief, this fit the bill. He enjoyed it. I made it with OJ, and that was the only change I did. Thank you for sharing.

Fabulous sauce. I need to figure out a way to make it crisp, without too crisp. I used real orange pulp and squeezed juice (1/3 cup) instead of concentrate or zest.

This tasted great. In my experience, cooking Chinese food usually results in a dish that was a lot of trouble to make and wasn't as good as what you could have gotten from a restaurant. This dish is a notable exception. It was delicious and had lots of flavor. The only changes I made were to use orange juice instead of concentrate and to omit using the zest. The orange flavor came through but wasn't overpowering. I also cooked the broccoli in the sauce, and there was plenty of sauce for the broccoli and the beef without doubling the amount. This one's a keeper!

I doubled the sauce and doubled the orange zest too. Wow! The flavor was intense. My husband thought the flavor was a little too much. I liked it, although it would have been better with less intense orange flavor. Next time I won't double the orange zest. Still better than any take out! Also, only added half of the ginger per other reviews and that was the right thing to do. Otherwise, it would have been overpowering too. The key to crispy, not overcooked beef strips is to make sure your oil is very hot. Also, I took the advice of other reviewers and waited ten minutes after coating them with cornstarch before frying them. Their done after a few minutes. Don't walk away from them!

as others have said, this very near mimics the flavors you'd find at your local take-out. i used half the sugar, a 1/3 cup of oj (instead of concentrate), 1 1/4 tsp ground ginger (instead of fresh), and skipped the zest. also, to keep it healthier, i lightly pan fried the meat and only added a 1/4 tsp of salt to the sauce. fantastic!

This was awesome! I used 1/3 ginger called for in the recipe per everyone's suggestion. There were no leftovers! My kids, ages 7 and 10, were just ok with the recipe. My husband and I were the 5 star raters.

Wow! I made this tonight and man is it tasty! It smelled wonderful, too. As I was making it I thought it was taking too much time and attention to make very often (although it wasn't difficult) but when I tasted it I think I changed my mind. The fam dug it. I will probably make it for company or next time I bring a dish to church. As for the orange zest, I don't have a zester so I just grated the outside of the orange then chopped it up a little with the spatula while it was cooking with the sauce in the pan. It was fine. The leftovers were just as crispy the next day. Maybe sprinkle with sesame seeds next time for decoration?

This was REALLY good. I will make this again ..... but with a FEW minor changes .... specifically: It needs more sauce for the rice(double it) because the cornstarch sucks it into almost nothing. Second, I think I will add a tbsp of red pepper flakes just because I've had spicy orange beef in a few Szechuan restaurants and liked it ... but ... this recipe, as written, works beautifully. Cheers!!!

Delicious!!

Very tasty! It gets 5 stars for taste, but 3 stars for preparation. It is messy and time consuming. I used 1/3 c. of orange juice since I didn't have any concentrate. I was out of fresh ginger and broccoli so I substituted powdered ginger and carrots and bell peppers. Also, instead of frying it in cups of oil, I sauteed it in small batches in a couple of tablespoons of oil. As a result, it wasn't particularly crispy, but still very good. Oh, and I used peanut oil which I think was perfect for this, gave it an authentic Asian flavor. I served this over brown rice.

Too tangy. Vinegar flavor is too strong, and sauce could use some corn starch for thickening. The second time, I tried making a modified version of the sauce from "Addictive Sesame Chicken" recipe on here for this... 1/2 cup OJ, 1 cup beef broth, 1/4 cup white vinegar, 1/4 cup cornstarch, 1 cup white sugar, 2 tablespoons soy sauce, 2 tsp orange zest, 1 tbs minced garlic, 1/4 tsp ground ginger, cayenne pepper to taste. Gives it a much sweeter taste.

I made this with chicken instead and I used some garlic cloves and it was soooo good! Everyone loved it!

this is amazing! it's my hubby's favorite homemade chinese food. omit the salt as it is completely unnecessary. I use 1/4 tsp ground ginger since fresh isn't readily available. I hae found the easiest way to bread the meat is to put it in a ziploc container with cornstarch, seal, shake vigorously, then shake into a mesh strainer over the trash can and shake off any excess. quick and easy! yum yum!

Solid recipe, I enjoyed it. I think maybe next time I might sub in brown sugar and use a bit less vinegar, I wanted something a bit more caramel-y, I think the combo of so much rice vinegar and white sugar gave it almost a burnt sugar taste. Still delicious, I'd just prefer a slightly mellower flavor.

This was very good, though labor intensive. A great dish for guests. I did not have rice vinegar, but used red wine vinegar. Also I used regular orange juice and it all turned out great!! Just like at the chinese restaurants, but in a lot of way better! I will definitely do this again, but leave some time for prep!

This was very good. I added extra orange ingredients to suit my tastes. I will put it on my remake list. Next time I will let it get a bit more crispy though.