Stir-Fried Beef with Orange
Submitted by paulinem
Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
1 hrsStir-fried beef with orange is a restaurant staple from Sichuan cooking that hinges on dried citrus peel, not fresh juice. Chopped orange zest and dried mixed peel get tossed in at the end so they bloom in the hot oil and perfume the beef without turning it sticky sweet like the American takeout version.
The beef gets the classic velveting treatment. Thin slices cut against the grain sit in soy, rice wine, ginger, cornstarch, and sesame oil for twenty minutes. That starch coating keeps the interior juicy when the meat hits the screaming hot wok.
Ground Sichuan peppercorns are what make this dish. They don’t taste like black pepper at all, they buzz on the tongue with a lemony, numbing tingle called ma la that plays against the dried chiles and citrus beautifully.
Pro Tips
- A carbon steel wok preheated until it smokes gives the right wok hei char. A cast iron skillet is the next best option.
- Cook the beef in two batches if your pan is crowded so it sears instead of steaming.
- Toast the dried chiles just ten seconds. Any longer and they turn bitter.
- Look for Sichuan peppercorns at an Asian grocer or online. The prepackaged peppercorn blend at a regular supermarket isn’t the same.
Variations
- Swap beef for sliced chicken thighs or firm tofu.
- Add a handful of stir-fried broccoli or snow peas at the end for a fuller plate.
- Finish with a splash of Chinkiang black vinegar for a deeper, smokier edge.
Ingredients
Directions
CUT THE BEEF into thin slices 2 inches long, cutting against the grain.
Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil.
Mix well, then let the mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until it is very hot.
Remove the beef from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it and leave to drain in a colander or sieve.
Pour off most of the oil, leaving about 1 teaspoon.
Reheat the pan over a high heat and then add the dried chiles.
Stir-fry them for 10 seconds, and then return the beef to the pan.
Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
Serve the dish at once.
Comments
