Skip the takeout and savor this bold, sweet-savory orange-garlic beef stir fry that’s ready in under an hour.
A velvety sauce of soy, orange juice, and sesame coats crisp-tender veggies and seared beef in this wok-fired favorite.
What You’ll Need for Orange-Garlic Beef Stir Fry
Flank steak – Sliced thin across the grain, this cut stays tender and absorbs the bold flavors perfectly.
Mixed vegetables – A vibrant mix adds color and crunch—think bell peppers, snap peas, broccoli, and carrots.
Fresh garlic and ginger – The aromatic base that brings depth and warmth to the stir fry.
Orange juice – Adds citrusy sweetness that brightens the savory sauce.
Soy sauce (low sodium) – Delivers the umami punch while keeping salt levels balanced.
Brown sugar – Enhances the sauce with a rich, molasses-like sweetness.
Toasted sesame oil – A finishing touch that adds nutty complexity.
Cornstarch – Used for both marinating the beef and thickening the sauce to a glossy finish.
How to Cook This Orange-Garlic Beef Stir Fry
Start by slicing and seasoning your beef, then give it a quick toss with cornstarch. While it rests, chop up your veggies.
In a hot wok, sear the beef in batches until browned, then sauté the vegetables until tender-crisp. Pour in the whisked sauce, thicken with a cornstarch slurry, then toss everything back together to coat. Serve hot over rice or noodles.
Stir Fry Tips for Perfect Results
To achieve restaurant-style texture in this beef stir fry, avoid crowding the pan when searing meat—cook in batches for the best browning. Prep all ingredients beforehand, as stir frying moves fast. Freezing the beef for 15 minutes makes slicing thinner cuts easier and cleaner.
Storing Your Orange-Garlic Beef Stir Fry
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for best texture, adding a splash of water to loosen the sauce. For longer storage, freeze in single portions and thaw overnight in the fridge.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, sirloin, skirt steak, or even ribeye can work well—just slice thinly and against the grain.
What vegetables work best in stir fry?
Go for a mix of textures and colors: broccoli, snow peas, mushrooms, carrots, and bell peppers are all great.
Can I make this gluten-free?
Use tamari or a gluten-free soy sauce substitute and ensure your cornstarch is certified gluten-free.
Do I have to use a wok?
A large skillet works just fine—just ensure it retains high heat for proper searing.
Orange-Garlic Beef Stir Fry
A vibrant and savory stir fry featuring tender slices of beef and crisp vegetables, coated in a fragrant orange-garlic sauce. This restaurant-quality dish brings bold Chinese-inspired flavors to your own kitchen.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Cuisine: Chinese
Category: Main Course
Ingredients
- 1 tablespoon cornstarch (for the sauce)
- 1 teaspoon freshly minced ginger
- ⅓ cup fresh orange juice
- 1 pound flank or sirloin steak
- 3 tablespoons light or dark brown sugar
- ¼ cup low-sodium soy sauce
- 4 cups assorted mixed vegetables
- 2 tablespoons vegetable oil, divided
- 1 ½ teaspoons toasted sesame oil
- ⅓ cup water
- 3 cloves garlic, finely minced
- 2 tablespoons cornstarch (for coating beef)
Instructions
Combine the orange juice, water, soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl and whisk thoroughly; set aside the cornstarch meant for the sauce.
Slice the beef against the grain into thin strips approximately ¼-inch thick after trimming off any silverskin or excessive fat. Season with salt and pepper, then toss with 2 tablespoons of cornstarch and set aside.
Chop the vegetables into uniformly bite-sized pieces to ensure even cooking.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add half the prepared beef and sear for 2 to 3 minutes until browned but not fully cooked; transfer to a bowl and repeat with the remaining beef.
In the same pan, add more oil if necessary and sauté the vegetables until they are crisp-tender, approximately 4 to 5 minutes. Transfer them to the bowl with the beef.
Lower the heat to medium and return the skillet to the burner. Stir the sauce mixture once more and pour it into the pan. Let it come to a simmer.
Mix the reserved 1 tablespoon of cornstarch with 3 tablespoons of water (or broth) to form a slurry. Gradually whisk this into the simmering sauce until it reaches your preferred thickness; use only as much of the slurry as needed. Simmer for another 2 minutes.
Return the cooked beef and vegetables, along with their juices, to the pan. Stir and heat through until everything is evenly coated and warmed.
Serve immediately, optionally garnished with sliced green onions or sesame seeds, over rice or alongside noodles.
Notes
Use a high-heat oil like peanut or avocado oil for added flavor and better searing. Adjust vegetable combinations based on seasonal availability or personal preference.
