Crispy Orange Beef with Broccoli

This is a great meal that my entire family enjoys (it is naturally allergy friendly) The beef is crispy on the outside and tender and juicy on the inside. I love the sweet and savory flavor this dish offers. Oh YUM!

Drain beef on a paper towel. Again, I always recommend getting your meats at a butcher-there is honestly no comparison to the quality of meat. It can make or break a recipe-truly. Ask your butcher to thinly slice top sirloin for a stir fry dish.

In a small bowl mix together frozen orange juice concentrate (you may also use the juice from 2 oranges-about 1/2 cup), sugar, white vinegar, and soy sauce.

Make a good quality rice enough for 6 – I use Jasmine brand rice in the Asian aisle at the grocery store. All you do is add water and rice per directions- boil, then cover and let sit for 20 mins. I hands down prefer rice like this than to quick min. rice.

Lightly coat beef in cornstarch

Brown beef in a hot wok with wok oil. Do this in about 3-4 batches (do not cook beef all at once-it will not be crispy). Take the beef out and lay it on a dish covered with a paper towel until ready to use.

Drain all oil out of the wok except 1 Tbsp. Add orange zest, ginger, Β and garlic. Add the soy sauce mixture and let simmer until it thickens. (If you like it thicker, make a paste of 1 tsp of cornstarch and 1 tbsp of water and add to it, but I did not need to do this).

Add beef and stir.

Serve with steamed broccoli and hot rice.

This recipe is delicious…and waaaaay healthier than take out!

4.8 from 4 reviews
Crispy Orange Beef with Broccoli
Serves: 6
Prep time:
Cook time:
Total time:
Recipe adapted from
  • 1½ pounds beef top sirloin, thinly sliced
  • ⅓ cup white sugar
  • ⅓ cup rice wine vinegar (white vinegar will do)
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon soy sauce
  • ¼ cup cornstarch
  • 2 teaspoons orange zest
  • 3 tablespoons grated fresh ginger
  • 1½ tablespoons minced garlic
  • 8 broccoli florets, lightly steamed or blanched
  • 1-1½ cups oil for frying- use ¼ cup at a time in batches
  1. Drain beef strips in a single layer on dish lined with paper towels.
  2. In a small bowl, mix together the sugar, vinegar, orange juice concentrate, and soy sauce. Set aside.
  3. Start making your rice per package directions.
  4. Heat oil in a wok over medium-high heat.
  5. Toss dried beef in cornstarch to coat.
  6. Fry in the hot oil in small batches until crispy and golden brown; set aside.
  7. Drain all of the oil from the wok except about 1 tablespoon.
  8. Add orange zest, ginger and garlic to the remaining oil, and cook briefly.
  9. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.
  10. Add beef, and heat through, stirring to coat.
  11. Serve immediately over steamed rice, and garnish with broccoli.



  1. I just pinned this! I am definitely putting this on the menu for next week! Thank you for sharing!

  2. Looks just like Panda Express’s Beef and Broccoli! Beautiful and sounds delish!

  3. This looks so delicious! Could you tell me what you mean by getting the meat at a butcher? Is this different than the grocery store meat counter? I live in your area so if you have a specific recommendation I would appreciate that. I try to buy organic meat when possible. Thanks.

    • Connie, yes- a butcher slaughters (I know sounds harsh) the animals and cuts/dresses them himself and sells the meat. It is typically very fresh and most of the time organic without the high cost (it will not be certified, but it is still organic) Where do you live?

  4. This looks so yummy!!! I’ve printed the recipe to add to my February Menu πŸ™‚ (January is already written!) I wish we had a butcher but we don’t, at least not close enough to justify going to but you are right, meat from a GOOD butcher is so much better!

  5. Thanks for this idea Janelle! We added the chicken version of this from allrecipes into our menu a couple of months ago and we all like it a lot. Can’t wait to try this version of it! What I like is my hubby has to watch his sodium intake, and you really don’t miss any flavor in it by using low sodium soy sauce. We’ll be taking a field trip to the butcher this week. πŸ™‚

  6. Your mode of describing the whole thing in this post is genuinely fastidious, every one can simply be aware of it, Thanks a lot.

  7. I totally agree, getting your meat from the butcher is the best way to go. It’s traceable back to source, and I always find the quality and flavour are so much better. Your crispy orange beef sounds lovely – it’s a recipe I am sure my family will enjoy and I look forward to trying it.

  8. I featured this recipe and your blog on my blog today! I love this recipe and wanted to share. Hope you don’t mind!

    • Thank you Joy! So glad you enjoyed your dinner! Yes- my love for the LORD and for ministry FAR exceeds my love for culinary arts- it is just a nice bonus πŸ˜‰ Love to you, Janelle

  9. I made this for dinner tonight and it was a HUGE hit. The flavor is just perfect and the crispiness of the beef is just fantastic. We prefer a little more sauce (to mix in with the rice) so I think next time, I will make a second batch of sauce, simmer it in a small saucepan and then add it at the last minute. BUT – the recipe is fantastic just as it is . . .I’m only adding extra sauce πŸ™‚

  10. Brianne says:

    Made this last week & I can totally see why you suggest to get the butcher to cut the meat. My meat was not to tender but the meal in it self was great thanks for sharing.

  11. I tried this recipe tonight and we loved it! I substituted chicken for beef and it was delicious. (: Thank you!

  12. Janelle,

    Can you substitute chicken and cook it the same way?

  13. I got my answer. I saw the previous comment after I submitted my question.
    Thank you for sharing your gift(:


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