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Sriracha Orange Beef

Tender Asian beef stir-fried with red bell peppers in an addictive sweet and spicy sriracha orange sauce!
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tiffany


  • 1 1/2 - 2 pounds thin-cut beef (like flank steak, skirt steak, or similar), cut into 1-inch slices
  • 1-2 red bell peppers, thinly sliced
  • 1 tablespoon minced garlic
  • 1 cup orange juice
  • 2-3 tablespoons sriracha sauce (a spicy red chili sauce found in the Asian section of most grocery stores)
  • 5 tablespoons soy sauce (I used low sodium)
  • 1 teaspoon sesame oil
  • 2 tablespoons cold water
  • 1 tablespoon corn starch


  • In a large skillet saute beef, bell peppers, and garlic til garlic is fragrant (2-3 minutes).
  • In a small bowl whisk together orange juice, sriracha (2 or 3 tablespoons depending on how spicy you like it), soy sauce, and sesame oil. Add to pan and bring to a boil. Reduce to a simmer and allow to cool for 10-15 minutes until beef is cooked through and peppers are tender.
  • Whisk together cold water and corn starch. Add to pan and stir to combine. Continue to cook until thickened.
  • Serve with cooked rice or noodles and top with crushed red peppers if desired.