The Orange in Crispy Orange Beef Every time I try to make crispy orange beef, I try to integrate orange(juice, concentrate, zest) so that orange flavor stands out, but it never does. 

Does the orange in crispy orange beef refer to it as a garnish only?
The orange in orange beef is actually a dried tangerine peel.  It is called Chen pi in mandarin, which literally is "aged peel or skin".  陳皮.  This is typically used in Traditional Chinese medicine to help keep desolve fats and oils.  I think it is what makes the dish, and gives it that intense orange taste that orange juice doesn't have.