Szechuan Orange Beef (Stir-Fry)

Total Time
Prep 40 mins
Cook 8 mins

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

Ingredients Nutrition

  • 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 12 tablespoons gingerroot, finely chopped
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame oil
  • Sauce

  • 12 cup orange juice
  • 1 tablespoon dried orange peel, soaked and coarsely chopped
  • 14 teaspoon szechuan peppercorns, roasted and finely ground
  • 2 tablespoons dark soy sauce
  • 12 teaspoon salt
  • 1 12 teaspoons sugar
  • 14 teaspoon sesame oil
  • 3 garlic cloves, minced


  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.
Most Helpful

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! :)

**Tinkerbell** August 25, 2011

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.

Transplanted English Rose May 12, 2009

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.

MadMikeJones June 09, 2007