Szechuan Crispy Orange Beef
photo by Miraklegirl
- Ready In:
- 1 lb flank steak, partially frozen
- 1⁄4 - 1⁄2 cup cornstarch, approximately
- 2 peanut oil
- 1 large orange
- 8 dried hot peppers, to taste
- 1⁄4 small onion, cut in 1/2 inch squares
- 1⁄4 cup sliced water chestnuts
- 1 teaspoon minced garlic
- 1 tablespoon minced green onion
- 1 tablespoon rice wine
- 1⁄4 cup sugar
- 3 tablespoons soy sauce
- 1⁄2 cup chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
- Cut pieces into thin strips.
- Dry slightly in microwave oven.
- Slice the orange for garnish.
- Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
- Coat the meat completely with cornstarch and set aside.
- Combine dried orange peel in a small dish with hot pepper.
- Cut onion and combine in another small dish with water chestnuts.
- Mince garlic and green onion.
- SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
- Put a metal strainer over a large saucepan in kitchen sink.
- Heat wok for two minutes over highest heat.
- Add oil and heat until it is very hot.
- Add beef, stir to break it up.
- Fry for 2 to 3 minutes, til the outside is crispy.
- Transfer to strainer in sink and pour oil and beef into it.
- Place empty wok back on high heat, add garlic and green onion.
- Add hot pepper and orange peel, Stir briefly.
- Add onion and water chestnuts and stir 30 seconds.
- Add sauce and stir well to coat.
- Let mixture boil until it thickens slightly.
- Add hot beef and then sesame oil.
- Put on serving plate and garnish plate with orange slices.
- Serve with rice.
Questions & Replies
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Love this quick and easy, and did I mention wonderfully flavorful recipe! Made it last night and my husband thought I had ordered take-out. It tastes better than some of the places we've eaten at, even one or two of those in San Francisco. Made it as written. So glad I finally found this recipe. Thanks.
This was so tasty! My beef never got crispy, but I think that is my fault, too scared to get the as hot as probably needed to crisp it. Also, my beef was not frozen, since I purchased it already sliced. Used pepper flakes, and the heat was perfect! Loved the orange flavor without using orange juice (usually too sweet for me) and the sauce was nice and thick.
I didn't have oyster sauce or water chestnuts in my pantry, but this recipe looked awesome , so I went out of my way to go to the store and buy those ingredients. I followed the recipe to the letter as I always do, so I can fairly rate the recipe. I am so happy I put the extra effort in to make this. It was AWESOME, my hubby loved it. Kudos to you for posting this. I will make again, and now I will forever keep oyster sauce and water chestnuts in my panty.
We loved this. A wonderful pungency from the oranges gave this a great flavor. The beef turned out nice and crispy and the sauce was delicious. I think I used an orange too small for the recipe and we felt it could use more of the orange strips. This however, did not detract from the recipes appeal. Thank you!
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Great recipe !!! I made this tonite and it was really tasty and also very easy to do ..it's one of the best stir frys I ever made..Only change I made was to substitute the meat with chicken breast and added the juice of the orange to the sauce...Thank you for posting a delicious recipe This is definately a keeper!!!
Wonderful! I took some tips from others, used 1/2 teaspoon ground red pepper instead of the dried whole chilies, and passed it around for people who like it hotter. I alo doubled the sauce except for the sugar, and replaced 1/2 the chicken broth with fresh squeezed orange juice. I agree that using peanut oil on high heat is the key for getting the meat crispy. I have a glass-top electric range and it worked very well using small batches, but what a mess! Anyway, the whole family loved it, and we will have this again and again.
I have to say this is one of the best recipes we've tried from Zaar. Absolutely stunning flavour! I used 500g (1lb) of rib fillet steak and 1/2 cup cornflour and fried the meat in batches in very hot oil. I used a good 1/2 teaspoon of minced chilli, 1/2 a small onion and a can of water chestnuts, along with the orange peel, garlic and green onions. I did take the pan off the heat to add the garlic etc. so it wouldn't burn. I placed the orange peel on a paper towel on a plate and cooked it on HIGH in the microwave for 2 minutes. As suggested by Jewelies, I doubled the sauce, using Japanese sake for the rice wine - you could substitute with dry or sweet sherry. Instead of peanut oil, I used light olive oil with a good dash of sesame oil. I think you need a really hot wok, probably over a gas flame, to get the beef super crispy, but it didn't matter that the meat wasn't as crisp as it might have been - it tasted great! The orange flavour really permeates through the dish, giving it a most unusual flavour. Mother Kooka thought, next time, she'd like me to add some finely sliced ginger. Not a bad idea.
100% restaurant-quality. I thought Ron was going to eat the plate AND the wok. About 75 minutes from gathering the ingredients to eating, but I'm slow. Only change I made was using Vietnamese chili sauce instead of the dried hot peppers. Not exactly diabetic-friendly, bu hey, no one is 100% compliant 100% of the time & this was certainly worth Ron taking extra insulin. An absolute delight.