Crispy Orange Beef (Easy Takeout-Style)

Crispy Orange Beef is a takeout classic made at home with a Korean twist. Thin bulgogi-style beef fries up crunchy in minutes, then gets coated in a tangy orange glaze that’s bright, refreshing, and better than restaurant versions.

I grew up in Korea where fruit and beef rarely shared the same plate (other than used in the marinade). So when I first tasted orange beef at a Chinese restaurant in the U.S., I was surprised by how addictive the sticky-sweet glaze was.

Still, I wanted to give it my own twist. Instead of flank steak, I use thin Korean bulgogi-style beef slices. They fry up in seconds, stay shatter-crispy, and soak in the tangy orange sauce without turning soggy.

The result is a vibrant fusion dish — bold, citrusy, and satisfying over rice. The bulgogi slices give it that crisp-yet-chewy texture you won’t get from flank steak.

If you enjoy this dish, try my Chinese Crispy Beef for another crunchy, glossy-sauced favorite, Lemon Chicken using Korean lemon syrup if you’re craving a lighter citrus twist.

Why You’ll Love This Orange Beef

This dish takes the best part of takeout and makes it faster and fresher at home:

• Crispy texture: thin bulgogi-style beef fries up quickly and stays crunchy in the sauce.
• Bright flavor: fresh orange juice and zest give the glaze a tangy brightness. It tastes fresher and less sugary than bottled juice.
• Quick and easy: ready in about 30 minutes with pantry staples.
• Gluten-free option: simply swap in gluten-free soy sauce.

Step-by-Step: How to Make Crispy Orange Beef

Zest one orange (about 1 tablespoon) and juice it for ¼ cup.

In a small bowl, whisk the juice, zest, soy sauce, vinegar, ginger, and cornstarch. Set aside.

Lightly season the Korean bulgogi-style beef slices with salt and pepper.

Dredge them in a mix of ½ cup cornstarch and 1 teaspoon baking soda for a crisp finish.

Pro Tip: Adding a pinch of baking soda to the cornstarch makes the beef extra crunchy. It creates tiny air bubbles on the surface as it fries — a little trick I use often in Korean frying recipes.

Heat a thin layer of oil in a skillet. Fry the beef slices in batches for 30–60 seconds per side, just until browned and crunchy.

Transfer to a paper towel–lined plate.

In a clean skillet, sauté minced garlic for about 10 seconds.

Pour in the prepared sauce and let it bubble until it thickens and reduces by about half.

Add the fried beef and fresh orange slices to the sauce. Toss quickly to coat, then remove from the heat so the beef stays crispy. Don’t skip the orange slices. They infuse the glaze as it simmers, giving the sauce a fresher citrus taste.

I’ve tested this recipe several times, and the beef stays crisp longer than most orange beef recipes because of the bulgogi-style slices. They’re thin enough to fry quickly but sturdy enough to hold their crunch, even after sitting in the sauce.