Spicy Orange Beef

This is the real-deal version of spicy orange beef, closer to Sichuan chen pi niu rou than the gummy-sweet American takeout copy. Dried orange peel is the essential ingredient, not fresh zest. Its bitter, aromatic oils bloom in the hot oil and carry through the sauce in a way fresh peel never matches.

To get the signature crispness, the flank steak first gets a velvet marinade of egg white, cornstarch, and dry sherry, then deep-fries in hot peanut oil. That double-armor of protein and starch seals in moisture while creating a shatter-crisp exterior once it hits the oil.

Frying three pieces of orange peel first infuses the oil with citrus, which then purées into the sauce for a layered bitter-sweet base. Additional peels hit the wok with the aromatics at the end for a second wave of citrus aroma.

Fresh red chiles bring the heat, plus a full two tablespoons of hot sauce in the seasoning mix. This dish is not shy about spice.

Chef Tips

• Slice beef thin and against the grain for maximum tenderness.
• Keep the oil at 375°F (190°C); cooler and the beef soaks up oil, hotter and it burns.
• Reuse the oil by straining and storing for the next stir-fry.
• The sauce should glaze, not pool. Add cornstarch slurry in stages until it clings.

Variations

• Swap beef for chicken thighs or even firm tofu for a vegetarian riff.
• Add a handful of dried Sichuan peppercorns with the chiles for the signature tingle.
• Finish with toasted sesame seeds and extra scallion greens for a bright garnish.