Chinese Orange Beef Stir-Fry (Chinese Style Recipe)

Chinese Orange Beef Stir-Fry (Chinese Style Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

500g Beef Fillet
2 Oranges
2 Spring Onions
1 Tsp Chinese 5 Spice
2½g Ginger
1 Star Anise
3-5 Dried Red Chillies
1 Clove Garlic
1 Tbsp Dark Soy Sauce
1 Tbsp White Sugar
1½ Tbsp Brown Sugar
5 Tbsp Cornflour
2 Tsp Olive Oil
Salt To Taste

1. Finely chop the garlic and ginger
2. Roughly chop spring onions
3. Peel the oranges, remove the white flesh from the inside of the peel using a knife
4. Cut the orange peels into thin strips
5. Squeeze the orange juice into a bowl, add the white sugar and 2 Tbsp of hot water, mix well
6. Slice the beef thinly and place into a large mixing bowl
7. Add the olive oil and 4½ Tbsp of the cornflour, mix well for even coating
8. Place the remaining cornflour and 50ml of cold water in a small bowl, mix well
9. Heat 1 Tbsp of oil in the wok over medium heat
10. Place the orange peel in the wok, fry for a minute
11. Add the orange juice mixture, bring to the boil, then remove from wok into a bowl
12. Heat 1 Tbsp oil in the wok over high heat
13. Place beef in the wok, stir-fry until it changes colour, remove from wok
14. Heat another 2 Tbsp of oil over low heat
15. Place the star anise, chillies, ginger and garlic in the wok, fry for a minute
16. Turn heat to high, add the orange juice and peel from above, stir well
17. Add the beef, soy sauce and brown sugar and then stir
18. Pour in the cornflour mixture, spring onion, pinch of salt, stir fry for a minute
19. Transfer onto a dish and serve

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What do you think?


  1. Not a bad recipe. It turned out well. I always want more orange flavor and crispier beef. But this recipe is the best one I've tried so far.


  3. Wow, that looks really good, I can't wait to make this for my family. I just found your channel, so it is hard to decide which recipe to try first! Thank you for all the lovely dishes! I also like your cutting techniques.

  4. Beef should never be breaded and fried. This is one time the round eyed version of orange flavored beef is superior.

  5. Thank you! I have been looking for a n orange beef recipe that can make the kind of OB I ate growing up- super spicy, crispy, and sweet. My search is over !

  6. Hi Xiao. I would have never thought to eat the orange skins in the meal. Most of us eat navel oranges and throw it away. After I have eaten my oranges, I do put the orange skins in a small pot on the back burner of the stove. I sprinkle cinnamon, nutmeg, and cloves over the oranges and bring them to a boil. Then, I leave it on simmer all day as an air freshener. Sometimes I add pumpkin spice. It smells so good throughout the house. I am sorry to say that I never thought about eating the orange outer skin. It goes to show you girl that you are never too old to learn. lol. Thank you, once again, for the enlightenment.