Pan-Seared Beijing Beef with Crispy Orange Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender strips of beef seared to perfection and tossed in a tangy orange sauce with a hint of spice, served with crisp vegetables. This chinese-inspired beef ready in about 30 minutes pairs flank steak, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 12 oz flank steak into thin 1/4-inch strips and toss with 1/3 cup cornstarch until each piece is lightly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef strips in a single layer and sear for 2-3 minutes per side until browned and crispy on the edges; remove and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 1/2 tsp red chili flakes; sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 1/2 cup orange juice, 1/4 cup soy sauce, 3 tbsp brown sugar, and 2 tbsp rice vinegar; cook over medium heat for 4-5 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Add 1 sliced green bell pepper and 1 sliced onion to the skillet and cook for 3 minutes until slightly softened but still crisp.
  6. Step 6: Return the seared beef to the skillet and toss everything together to coat evenly in the orange glaze, cooking for another 2 minutes.
  7. Step 7: Garnish with 2 sliced scallions and serve immediately over steamed rice or noodles.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Beijing Beef with Crispy Orange Glaze take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Beijing Beef with Crispy Orange Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Pan-Seared Beijing Beef with Crispy Orange Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Beijing Beef with Crispy Orange Glaze for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Beijing Beef with Crispy Orange Glaze?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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