Spicy Szechuan Orange Beef Stir-Fry
Indulge in the vibrant flavors of this Spicy Szechuan Orange Beef Stir-Fry, featuring tender beef marinated in a zesty orange and savory sauce with a kick of heat from Szechuan peppercorns. This dish is perfect for a quick lunch or satisfying snack, packed with aromatic garlic and ginger that elevate the overall taste. The combination of sweet orange juice and dark soy sauce creates a deliciously complex glaze that clings to each slice of beef. Serve this dish with steamed rice or stir-fried vegetables for a complete meal that will impress your friends and family.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
lean beef steak
1 lb (sliced against the grain 1/4-inch thick and 2-inches long)
peanut oil
2 fl oz
dried red chili peppers
2 (cut in half lengthwise)
dark soy sauce
1 tbsp
shaoxing rice wine or dry sherry
1 tbsp
gingerroot
1.5 tbsp (finely chopped)
cornstarch
2 tsp
sesame oil
2 tsp
orange juice
1/2 cup
dried orange peel
1 tbsp (soaked and coarsely chopped)
szechuan peppercorns
1/4 tsp (roasted and finely ground)
dark soy sauce
2 tbsp
salt
1/2 tsp
sugar
1.5 tsp
sesame oil
1/4 tsp
garlic cloves
3 (minced)
Instructions
1
Start by slicing the lean beef steak against the grain into 1/4-inch thick and 2-inch long strips. For easier slicing, you can partially freeze the steak beforehand.
2
In a bowl, combine the ingredients for the marinade: dark soy sauce, Shaoxing rice wine (or dry sherry), gingerroot, cornstarch, and sesame oil. Add the beef strips to the marinade, ensuring they are well coated. Let the beef marinate for 20 minutes to absorb the flavors.
3
While the beef marinates, prepare the sauce by mixing the orange juice, dried orange peel, ground Szechuan peppercorns, additional dark soy sauce, salt, and sugar in a separate bowl. Set aside.
4
Heat a wok or large skillet over high heat and add the peanut oil, being cautious of splattering oil. When the oil is hot, remove the beef from the marinade and stir-fry it quickly for about 3 minutes until browned. Use a sieve to drain the beef and set it aside.
5
Carefully pour most of the oil out of the wok, keeping about 2 teaspoons to fry the spices. Reheat this oil until it's hot and begins to smoke slightly, then add the halved dried red chili peppers. Stir-fry for about 10 seconds to release their flavors.
6
Return the browned beef to the wok, and pour in the prepared sauce. Stir-fry for an additional 3 minutes, ensuring the beef is coated with the sauce and heated through.
7
Once cooked, serve the Spicy Szechuan Orange Beef immediately, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Szechuan Orange Beef Stir-Fry?
It is a vibrant dish featuring tender beef marinated in a zesty orange and savory sauce, flavored with Szechuan peppercorns, garlic, and ginger.
How long should the beef be marinated?
The beef should be marinated for approximately 20 minutes to allow it to absorb the flavors of the soy sauce, rice wine, and spices.
What type of beef is recommended for this recipe?
Lean beef steak is recommended for this stir-fry to ensure the meat remains tender and cooks quickly.
How should I slice the beef for the best results?
Slice the beef against the grain into strips that are 1/4-inch thick and 2 inches long.
Is there a tip for slicing beef more easily?
Yes, you can partially freeze the steak before slicing to make it easier to cut thin, uniform strips.
What can I use as a substitute for Shaoxing rice wine?
If you do not have Shaoxing rice wine, dry sherry is an excellent substitute for the marinade.
How do I prepare the dried orange peel?
The dried orange peel should be soaked and then coarsely chopped before being added to the sauce.
What provides the heat in this Szechuan dish?
The heat comes from a combination of ground Szechuan peppercorns and dried red chili peppers.
How long does it take to stir-fry the beef initially?
The beef should be stir-fried over high heat for about 3 minutes until it is browned.
What is the purpose of cornstarch in the marinade?
Cornstarch helps to tenderize the meat and allows the sauce to cling better to the beef strips during cooking.
What type of oil should be used for frying?
Peanut oil is recommended because it has a high smoke point, which is ideal for high-heat stir-frying.
How should Szechuan peppercorns be prepared?
For the best flavor, Szechuan peppercorns should be roasted and then finely ground before use.
Is this recipe suitable for a quick meal?
Yes, it is tagged as a quick meal, making it perfect for a satisfying lunch or dinner.
What side dishes pair well with Orange Beef?
This dish is best served with steamed rice or a side of stir-fried vegetables.
How many garlic cloves are needed?
The recipe calls for 3 minced garlic cloves to provide an aromatic base.
Can I adjust the spiciness of this dish?
Yes, you can adjust the number of dried red chili peppers or the amount of Szechuan peppercorns to suit your heat preference.
What should I do with the chili peppers?
The dried red chili peppers should be cut in half lengthwise and stir-fried briefly to release their spicy flavors.
How much orange juice is required for the sauce?
The sauce requires 1/2 cup of orange juice to create the zesty citrus glaze.
Do I need to keep all the oil in the wok for the whole process?
No, after browning the beef, you should drain most of the oil, leaving only about 2 teaspoons for frying the spices.
How long is the final stir-fry stage?
After returning the beef to the wok with the sauce, stir-fry for an additional 3 minutes until heated through.
What role does gingerroot play in this recipe?
Finely chopped gingerroot is used in the marinade to add a sharp, aromatic flavor to the beef.
Is sesame oil used more than once?
Yes, sesame oil is used both in the initial beef marinade and as an addition to the sauce.
What kind of soy sauce is used?
Dark soy sauce is used in both the marinade and the sauce for a rich color and deep savory flavor.
Does the recipe include sugar?
Yes, 1.5 teaspoons of sugar are added to the sauce to balance the salty and spicy components.
How many ingredients are in this recipe?
The recipe consists of 16 different ingredients, including proteins, liquids, and spices.
Is the beef drained after the first fry?
Yes, use a sieve to drain the beef after the initial 3-minute stir-fry before setting it aside.
How do I know when the oil is ready for the chilies?
The oil is ready when it is hot and begins to smoke slightly.
Can I use fresh herbs as a garnish?
Yes, the recipe suggests garnishing with fresh herbs immediately after cooking if desired.
What is the total marinating and cooking time approximately?
Including 20 minutes for marinating and about 10 minutes of active cooking, it takes roughly 30-35 minutes.
Is this dish considered Chinese cuisine?
Yes, it is specifically tagged as Chinese cuisine with Szechuan style influences.