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Szechuan Crispy Orange Beef
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lb flank steak, partially frozen
dried hot peppers, to taste
, cut in 1/2 inch squares
sliced water chestnuts
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.
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