Szechuan Orange Beef (Stir-Fry)

littleturtle's Note:

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

• Total Time: 48 mins
• Prep Time: 40 mins
• Cook Time: 8 mins

Ingredients:

Servings: 5

• 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

Marinade

• 1 tablespoon dark soy sauce
• 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
• 1 ½ tablespoons gingerroot , finely chopped
• 2 teaspoons cornstarch
• 2 teaspoons sesame oil

Sauce

• ½ cup orange juice
• 1 tablespoon dried orange peel , soaked and coarsely chopped
• ¼ teaspoon szechuan peppercorns , roasted and finely ground
• 2 tablespoons dark soy sauce
• ½ teaspoon salt
• 1 ½ teaspoons sugar
• ¼ teaspoon sesame oil
• 3 garlic cloves , minced

Directions:

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

Reviews

[**Tinkerbell**]

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! :)

[Transplanted English Rose]

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.

[MadMikeJones]

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.