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    You are in: Home / Chinese / Szechuan Orange Beef (Stir-Fry) Recipe
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    Szechuan Orange Beef (Stir-Fry)

    Szechuan Orange Beef (Stir-Fry). Photo by **Tinkerbell**

    1/1 Photo of Szechuan Orange Beef (Stir-Fry)

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    40 mins

    8 mins

    littleturtle's Note:

    Easy, sweet, and spicy. Classic Szechuan stir-fry. Serve with a green vegetable over rice.

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    Units: US | Metric

    • 1 lb lean beef steak, sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen)
    • 2 fluid ounces peanut oil
    • 2 dried red chili peppers, cut in half lengthwise




    1. 1
      In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
    2. 2
      Combine sauce ingredients; set aside.
    3. 3
      Heat wok over high heat, then add peanut oil (be careful of splattering).
    4. 4
      Remove beef from marinade and stir-fry until browned (3 minutes).
    5. 5
      Remove and let drain through a sieve.
    6. 6
      Pour most of the oil out of the wok, reserving about 2 teaspoons.
    7. 7
      Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
    8. 8
      Return the beef to the pan and add sauce.
    9. 9
      Stir-fry for 3 minutes, mixing well.
    10. 10
      Serve immediately.

    Ratings & Reviews:

    • on August 25, 2011


      My family LOVED this recipe! DH doesn't really like stir-fry and I bought the meat to use on a night when he was working. Of course I didn't get around to making anything with it until his night off. I searched for a stir-fry that had flavors he would enjoy and found this one. It was a huge hit with everyone and I was told that it was the best stir-fry DH has ever had. I loved the combination of flavors. The Thai Bird chilies balanced the fresh ginger and orange very nicely. I didn't have any Szechuan peppercorns, so used plain old black peppercorns, but I made good use of my homemade sun-dried orange peel! Fabulous dish! Thanks so much for posting, littleturtle! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2009


      Fantastic! I didn't have Szechuan peppercorns, and used orange zest, but it had a great kick, lovely zesty orange and rich flavour. Definitely one I'll make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2007


      Very tasty. Added a few extra chiles, and also put some orange zest in the rice. Reminded me a lot of Leann Chin dish. But of course, I liked mine better. Cheers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Szechuan Orange Beef (Stir-Fry)

    Serving Size: 1 (59 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 149.7
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 837.0 mg
    Total Carbohydrate 6.9 g
    Dietary Fiber 0.4 g
    Sugars 3.6 g
    Protein 1.5 g

    The following items or measurements are not included:

    beef steaks

    szechuan peppercorns

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