Crispy Orange Beef (Korean-Style Twist)
Tender bulgogi-style beef slices fried until crisp, then tossed in a tangy-sweet orange glaze. This quick orange beef is better than takeout and stays crunchy even after saucing.
Ingredients
- 3/4 lb (340 g) beef sirloin very thinly sliced
- salt and pepper to taste
- 1/2 cup (65 g) cornstarch
- 1 tsp (5 g) baking soda
- oil for frying
- 2 garlic cloves finely minced
- 1/2 (about 75 g) orange thinly sliced into bite sized pieces
For the orange sauce
- 1 tbsp (6 g) orange zest
- 1/4 cup (60 ml) orange juice
- 3 tbsp (38 g) sugar
- 3 tbsp (45 ml) soy sauce use gluten-free sauce if avoiding gluten
- 3 tbsp (45 ml) white vinegar
- 1 tsp (5 g) ginger paste
- 2 tsp (6 g) cornstarch
Instructions
- Coat the Beef: Lightly season the bulgogi beef slices with salt and pepper. Dredge them in a mix of cornstarch and a touch of baking soda for a crisp finish.
- Fry Until Crisp: Heat a thin layer of oil in a skillet. Fry the beef in batches, just 30–60 seconds per side, until golden and crunchy. Drain on paper towels.
- Make the Orange Sauce: In a bowl, whisk together orange zest and juice, soy sauce, vinegar, ginger, and cornstarch. In a clean pan, sauté garlic briefly, then pour in the sauce and simmer until it thickens.
- Toss Everything Together: Add the fried beef and orange slices to the sauce. Stir quickly to coat, then remove from the heat so the beef stays crispy.
- Serve and Enjoy: Spoon the orange beef over steamed rice and garnish with scallions or sesame seeds. Serve with quick Korean sides like cucumber salad or kongnamul.
Nutrition
Calories: 291kcal | Carbohydrates: 44g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 1010mg | Potassium: 355mg | Fiber: 1g | Sugar: 13g | Vitamin A: 46IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg