Asian-Style Steak with Orange Sauce


This unique Steak with Orange Sauce recipe was shared with us by Pacific Natural Foods. It’s full of nutritious ingredients and comforting Asian flavors. It’s also a great dairy-free and allergy-friendly main dish. You can even make it gluten-free with tamari.

Special Diet Notes: Steak with Orange Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free. For soy-free, you can sub coconut aminos for the soy sauce.

Steak with Orange Sauce
Prep time
Cook time
Total time
Please note that the Prep time is hands-on time only. Allow 30 minutes for the meat to marinate.
Recipe type: Entree
Cuisine: Asian
Serves: 6 to 8 servings
  • 2 oranges
  • 2 tablespoon soy sauce or wheat-free tamari (for gluten-free)
  • 2 tablespoon brandy
  • 2 pounds top round beef steak
  • 4 cups + 1 tablespoon water, divided
  • 2 tablespoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon sesame or peanut oil
  • 2 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 cup beef broth
  • 1 red bell pepper, cut into strips
  • 2 shallots or 3 green onions, diced
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1 tablespoon cilantro, chopped
  1. Remove the peel from 1 orange with a vegetable peeler. Cut the peel into thin strips. Cut second orange in half and juice.
  2. Combine 2 tablespoons of the orange juice with the soy sauce and brandy. Add the steak and turn to coat. Cover and let stand for 30 minutes.
  3. Bring the 4 cups water and sugar to boil in saucepan. Add peel and cook 5 minutes then drain.
  4. Remove the steak from marinade; reserve marinade. Pat steak dry; sprinkle with salt and pepper.
  5. Heat oil in skillet over medium-high heat. Add ginger and garlic; cook 1 minute.
  6. Add steak and cook 7 minutes. Remove ginger and garlic.
  7. Turn steak; cook 6 to 7 minutes for medium-rare. Remove steak; add beef broth, scraping up brown bits.
  8. Add red pepper, onions, red pepper flakes and reserved ginger and garlic; cook 2 minutes. Dissolve cornstarch in remaining 1 tablespoon water. Stir into pan with marinade; bring to boil. Add orange segments with remaining juice; cook 2 minutes. Stir in cilantro and orange peel.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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