Orange Zest Beef

This orange zest beef recipe is a much lower fat alternative to Chinese take-out and is a quick, easy and perfectly delicious meal.


You’ll want to use a tender beef for this, since the cooking time is only 4-5 minutes. Cheaper cuts like chuck are going to be too tough, unless you pound it paper-thin, or use some kind of tenderizer. Sirloin works fine or you could use some beef tenderloin trimmings. This will also work with chicken, pork, and textured vegetable protein.


  • 1 lb tender beef, ideally trimmed tenderloin scraps
  • vegetable oil spray, as needed
  • 1/4 cup orange juicegarlic2
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Sambal hot chili sauce
  • 2 cloves minced garlic
  • 1 tbsp brown sugar, or to taste
  • 2 tbsp orange zest
  • 1 bunch green onions
  • 1/4 cup water
  • 1 tsp corn starch
  • salt and pepper to taste
  • white rice as needed


  1. Combine beef, orange juice, rice vinegar, soy sauce, hot
    chili paste, brown sugar, and garlic in a large bowl.
  2. Cover and refrigerate for 1 to 2 hours.
  3. Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
  4. Stir water and cornstarch into the bowl of marinade.
  5. Whisk until cornstarch is dissolved, set aside.
  6. Spray frying pan with cooking spray and place over high heat.
  7. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
  8. Stir in light parts of green onion and orange zest; cook for 30 seconds.
  9. Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
  10. Season with salt and black pepper to taste.

Serves 4 – Nutrition Per Serving
Calories: 267, Fat: 14g, Carbohydrate: 17g, Protein: 19g