Name: Sticky Orange Beef – One Pan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1/4 cup cornstarch; Salt and black pepper, to taste; 2 tbsp oil (vegetable or sesame); For the sticky orange sauce:; 1/2 cup orange juice (fresh or bottled); 1 tsp orange zest; 1/4 cup soy sauce; 2 tbsp brown sugar or honey; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 tbsp rice vinegar; 1/4 tsp red pepper flakes or chili paste (optional); 1 tbsp cornstarch mixed with 2 tbsp water (slurry); Optional garnish: sliced green onions, sesame seeds

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This sticky orange beef is a quick, flavorful, one-pan dinner that brings sweet, savory, and citrusy flavors together in perfect harmony. I sear thin slices of beef until crispy, then toss them in a glossy orange sauce that’s sticky, tangy, and just a little spicy. It’s the kind of dish that satisfies my takeout cravings—without leaving the house or using a ton of dishes.

Why You’ll Love This Recipe

I love this recipe because it’s packed with bold flavor but comes together so easily. The beef is tender with crispy edges, and the sauce clings to every bite. Everything cooks in one pan, making cleanup a breeze. Whether I’m serving it with rice, noodles, or stir-fried veggies, it always feels like a restaurant-quality meal made right at home in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flank steak or sirloin, thinly sliced against the grain
cornstarch (for coating the beef)
salt and pepper
oil (vegetable or sesame oil)

For the sticky orange sauce:

orange juice (fresh or bottled)
orange zest
soy sauce
brown sugar or honey
garlic, minced
ginger, minced
rice vinegar
red pepper flakes or chili paste (optional for heat)
cornstarch slurry (cornstarch mixed with water, for thickening)
optional garnish: sliced green onions, sesame seeds

Directions

I start by tossing the thinly sliced beef in cornstarch, salt, and pepper until coated.
I heat oil in a large skillet or wok over medium-high heat and sear the beef in batches until browned and crispy, about 2–3 minutes per side. Then I remove it from the pan and set it aside.
In the same pan, I add a bit more oil if needed and sauté the garlic and ginger for about 30 seconds.
I pour in the orange juice, soy sauce, brown sugar, vinegar, and orange zest. I stir in red pepper flakes if I want it spicy.
Once the sauce starts to simmer, I add the cornstarch slurry and cook for 1–2 minutes until it thickens and turns glossy.
I return the beef to the pan and toss to coat it in the sticky orange sauce.
I finish with green onions and sesame seeds, then serve hot over rice or noodles.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

Sometimes I add sautéed bell peppers or snap peas for extra crunch and color. For a low-carb version, I serve it over cauliflower rice or zucchini noodles. I’ve also used ground beef or even chicken in place of sliced beef when I’m in a pinch. To switch things up, I add a spoonful of hoisin sauce or swap soy sauce for tamari to make it gluten-free.

storage/reheating

Leftovers can be stored in the fridge for up to 3 days in an airtight container. I reheat it in a skillet over medium heat with a splash of water to loosen the sauce, or in the microwave for 1–2 minutes. This dish doesn’t freeze well due to the cornstarch coating, so I like to enjoy it fresh or within a few days.

FAQs

What’s the best cut of beef for this recipe?

I like using flank steak or sirloin because they’re tender and cook quickly. I slice them thin against the grain for the best texture.

Can I use bottled orange juice?

Yes, I often do. Fresh orange juice adds brightness, but bottled works well—just choose one without added sugar if possible.

Is this dish very sweet?

It’s sweet and tangy with a balance of soy sauce and vinegar. I adjust the sugar to taste if I want it more savory.

Can I make it ahead?

Yes, I prep the sauce and slice the beef ahead of time. I cook everything fresh for the best texture, but leftovers also reheat well.

How do I get the beef crispy?

The cornstarch coating helps. I cook it in a hot pan without overcrowding, in batches if needed, and let it brown before flipping.

Conclusion

This one-pan sticky orange beef is a fast, flavorful meal I can make any night of the week. With tender beef, bold citrus sauce, and minimal cleanup, it’s one of those recipes that makes me wonder why I ever order takeout. It’s easy, satisfying, and guaranteed to impress—especially when I’m craving something sweet, sticky, and seriously delicious.

Sticky Orange Beef – One Pan

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This sticky orange beef is a bold and flavorful one-pan dinner made with tender crispy beef tossed in a tangy, sweet, and slightly spicy orange sauce. Quick and satisfying, it’s a perfect homemade alternative to takeout in under 30 minutes.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Low Lactose

Ingredients

1 lb flank steak or sirloin, thinly sliced against the grain
1/4 cup cornstarch
Salt and black pepper, to taste
2 tbsp oil (vegetable or sesame)
For the sticky orange sauce:
1/2 cup orange juice (fresh or bottled)
1 tsp orange zest
1/4 cup soy sauce
2 tbsp brown sugar or honey
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp rice vinegar
1/4 tsp red pepper flakes or chili paste (optional)
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Optional garnish: sliced green onions, sesame seeds

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Instructions

Toss sliced beef with cornstarch, salt, and pepper until well coated.
Heat oil in a skillet or wok over medium-high heat. Sear beef in batches for 2–3 minutes per side until browned and crispy. Set aside.
In the same pan, sauté garlic and ginger for 30 seconds.
Add orange juice, soy sauce, brown sugar, vinegar, orange zest, and red pepper flakes (if using). Bring to a simmer.
Stir in cornstarch slurry and cook until sauce thickens and turns glossy (1–2 minutes).
Return beef to the pan and toss to coat in the sauce.
Garnish with green onions and sesame seeds. Serve hot over rice or noodles.