Szechuan Crispy Orange Beef

Recipe by jan007
READY IN: 50mins




  • *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.