Orange Peel Beef

Orange Peel Beef

Dianemwj 32

"I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original."

Ingredients 1 h 31 m {{adjustedServings}} servings 189 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
  2. Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.
Tips & Tricks
Beef Bulgogi

Traditional Korean beef marinated in a sweet and garlicky soy sauce.

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Make the classic filet mignon and mushroom dish named after Duke Wellington.

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Reviews 26

  1. 42 Ratings


This recipe is delicious... in my opinion, about as close as it gets to "authentic" Chinese take-out. Beef didn't come out as crispy as I might have liked, but I wasn't able to slice it "paper thin" either. Nonetheless, it was extremely tender and flavorful. I did make one little addition in adding a "glug" of Riesling to the sauce mixture. Next time I make this, I think I'll double the sauce part of the recipe (except for the OJ concentrate... it's orangey enough) so as to have more to put over the rice. Served with broccoli as well. Heaven on a plate, Diane... keep your recipe's coming!


I think it may have been better for me to stir-fry the beef by itself in the peanut oil for a few minutes, and then follow with the fresh ginger, garlic, & orange peel, as the wonderful flavors of these were lost in the high heat, even for the short time they were sauteed. They ended up sticking to the bottom of my non-stick wok, so those ingredients crisped up, but the beef didn't. Made this with broccoli, and served with steamed rice. Thank you for sharing your recipe, Dianemwj.


I made this for dinner tonight. It's pretty darn good. I did change up the way it all goes together based on what some others had said. I deep fried the beef separately from the sauce. Mix all the ingredients for the sauce with the exception of the garlic, ginger, orange peel and oil. After the beef is finished cooking heat the oil and saute the garlic and ginger for about 1 minute. Don't let the garlic burn. Then add the orange peel and the other ingredients. Stir until it's thick and then pour over the meat and mix to coat.