Orange Beef
Crisp-edged strips of steak tossed in a bright, sticky orange and ginger sauce with a gentle chilli kick.
- Time35 min
- LevelMedium
- Costabout £2.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 629kcal
- 40.7gcarbs
- 19.4gof which sugars
- 36.6gfat
- 13.3gsaturates
- 32.7gprotein
- 5.2gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the steak with 1 tbsp soy sauce and the Shaoxing wine and leave for 10 minutes. Then toss in the 4 tbsp cornflour until every strip is lightly coated.
10 min - 2
Mix the orange zest, orange juice, vinegar, 2 tbsp soy sauce, sugar and the 1 tsp cornflour in a jug.
- 3
Heat 3 tbsp of the oil in a wok over a high heat until shimmering. Fry the beef in 2 batches for 2 minutes each, spreading it out so it crisps rather than steams. Lift out onto a plate.
4 min - 4
Wipe out the wok, add the last 2 tbsp oil and stir fry the garlic, ginger and chilli flakes for 20 seconds.
0 min 20 s - 5
Stir the sauce and pour it in. Bubble for 1 to 2 minutes until it thickens and turns glossy.
1 min 30 s - 6
Return the beef and toss for 30 seconds so it is coated but still crisp. Scatter with spring onions and serve with rice.
0 min 30 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
