Szechuan Orange Beef (Stir-Fry) Recipe

Name: Szechuan Orange Beef (Stir-Fry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 tablespoons gingerroot, finely chopped; 2 teaspoons cornstarch; 2 teaspoons sesame oil; Sauce; 1/2 cup orange juice; 1 tablespoon dried orange peel, soaked and coarsely chopped; 1/4 teaspoon szechuan peppercorns, roasted and finely ground; 2 tablespoons dark soy sauce; 1/2 teaspoon salt; 1 1/2 teaspoons sugar; 1/4 teaspoon sesame oil; 3 garlic cloves, minced

Servings: persons

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 1/2 tablespoons gingerroot, finely chopped
2 teaspoons cornstarch
2 teaspoons sesame oil
Sauce
1/2 cup orange juice
1 tablespoon dried orange peel, soaked and coarsely chopped
1/4 teaspoon szechuan peppercorns, roasted and finely ground
2 tablespoons dark soy sauce
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon sesame oil
3 garlic cloves, minced

1
In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
2
Combine sauce ingredients; set aside.
3
Heat wok over high heat, then add peanut oil (be careful of splattering).
4
Remove beef from marinade and stir-fry until browned (3 minutes).
5
Remove and let drain through a sieve.
6
Pour most of the oil out of the wok, reserving about 2 teaspoons.
7
Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
8
Return the beef to the pan and add sauce.
9
Stir-fry for 3 minutes, mixing well.
10
Serve immediately.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Szechuan Orange Beef (Stir-Fry) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Szechuan Orange Beef (Stir-Fry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions