Stir-Fried Beijing Beef with Crispy Orange Chicken Bites

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A vibrant stir-fry combining tender strips of Beijing-style beef with bite-sized orange chicken pieces, tossed in a tangy, sweet sauce with crisp vegetables. This chinese-inspired beef ready in about 35 minutes pairs thinly sliced into strips 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 4, 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.

Ingredients

• 12 oz, thinly sliced into strips flank steak
• 10 oz, cut into 1-inch pieces boneless skinless chicken thighs
• 1/2 cup cornstarch
• 4 tbsp vegetable oil
• 1/2 cup, freshly squeezed orange juice
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 1 medium, sliced into thin strips red bell pepper
• 3, sliced diagonally green onions
• 1/2 tsp dried red chili flakes
• 1 tbsp, toasted sesame seeds
• 1/4 cup water

Instructions

1. Step 1: Toss 10 oz chicken thigh pieces in 1/4 cup cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and fry chicken for 4-5 minutes, turning occasionally until golden and cooked through. Remove and set aside.
2. Step 2: In the same skillet, add 2 tbsp vegetable oil and stir-fry 12 oz thinly sliced flank steak coated lightly with 1/4 cup cornstarch for 3-4 minutes until edges are crispy but beef remains tender. Remove and set aside.
3. Step 3: Lower heat to medium, add 3 minced garlic cloves and 1 tbsp minced ginger to the skillet, cooking for 30 seconds until fragrant. Add 1 sliced red bell pepper and 3 sliced green onions, stir-fry for 2 minutes until slightly softened.
4. Step 4: Whisk together 1/2 cup orange juice, 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 2 tbsp brown sugar, 1/4 cup water, and 1/2 tsp dried red chili flakes. Pour sauce into the skillet and simmer for 2-3 minutes until thickened and glossy.
5. Step 5: Return cooked chicken and beef to the skillet, tossing everything gently for 1-2 minutes to coat the meat and vegetables evenly in the sauce. Sprinkle with 1 tbsp toasted sesame seeds before serving.