Oriental Spicy Orange Beef

This stir-fry builds a glossy, sweet-spicy orange sauce right in the wok using a combination of slivered orange zest and orange marmalade. The zest brings sharp, aromatic citrus oils while the marmalade adds body and sweetness to the sauce. Together with soy sauce, sherry, and crushed dried chili, they create that sticky, lacquered coating you get at good Chinese takeout spots.

Cooking the flank steak in batches is the move that separates a great stir-fry from a steamed mess. Crowding the wok drops the temperature and the beef stews in its own juices instead of searing. A third at a time keeps the heat high enough for proper browning.

The cornstarch slurry goes in last and needs a full minute at a boil to thicken and lose its raw starchy taste. Stir constantly at this stage or it’ll clump.

Chef Tips

• Slice the flank steak against the grain and thin. Partially freezing it for 20 minutes makes slicing much easier.
• Cook in batches: Overcrowding the wok is the number one stir-fry mistake. Each batch needs direct contact with the hot metal.
• Mix the sauce before cooking: Have the cornstarch, broth, soy, sherry, marmalade, and pepper stirred together and ready to pour. Stir-frying moves fast.
• Use cool broth to dissolve the cornstarch. Hot liquid causes it to clump instantly.

Variations

• Chicken version: Swap flank steak for boneless skinless thighs. Reduce stir-fry time by about a minute per batch.
• Add vegetables: Toss in broccoli florets or snap peas with the garlic and ginger for a more complete meal.