Szechuan Orange Beef (Stir-Fry)

Recipe by littleturtle
READY IN: 48mins
SERVES: 5
UNITS: US

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
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DIRECTIONS

  • In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
  • Combine sauce ingredients; set aside.
  • Heat wok over high heat, then add peanut oil (be careful of splattering).
  • Remove beef from marinade and stir-fry until browned (3 minutes).
  • Remove and let drain through a sieve.
  • Pour most of the oil out of the wok, reserving about 2 teaspoons.
  • Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
  • Return the beef to the pan and add sauce.
  • Stir-fry for 3 minutes, mixing well.
  • Serve immediately.
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