Sichuan Style Spicy Orange Beef Recipes

SZECHUAN ORANGE BEEF (STIR-FRY)

Steps:

• 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.

SICHUAN-STYLE SPICY ORANGE BEEF

Steps:

• Cut the carrot, chili pepper, garlic, and orange zests. Set aside.
• Add oil into the pot and heat the oil. Add pepper, garlic and orange zest into the pot and stir fry for 4 minutes.
• Add the carrot and beef and stir fry for about 2 minutes to brown the beef.
• Add the water, broth, soy sauce, honey, and orange liqueur. Give it a good stir.
• Bring to boil and turn the heat into low. Cook for a hour. (You can check the softness of the beef for yourself and decide the cooking time. If you would like to have a softer beef then you should cook for more than an hour.).
• Mix the potato starch and water in a small bowl and add the mixture into the pot for another stir.
• Serve with rice, bread, or noodle. You can also take it as a main dish.
• Enjoy!

SICHUAN-STYLE ORANGE BEEF WITH SUGAR SNAP PEAS

Steps:

• Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl.
• Combine beef and 1/3 cup orange juice mixture in a 12" non-stick skillet. Cook over medium-high heat until liquid has evaporated and beef is caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.
• Add the remaining orange juice mixture and the snap peas to now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.

SZECHUAN CRISPY ORANGE BEEF

Steps:

• *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
• Cut pieces into thin strips.
• Dry slightly in microwave oven.
• Slice the orange for garnish.
• Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
• Coat the meat completely with cornstarch and set aside.
• Combine dried orange peel in a small dish with hot pepper.
• Cut onion and combine in another small dish with water chestnuts.
• Mince garlic and green onion.
• SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
• Put a metal strainer over a large saucepan in kitchen sink.
• Heat wok for two minutes over highest heat.
• Add oil and heat until it is very hot.
• Add beef, stir to break it up.
• Fry for 2 to 3 minutes, til the outside is crispy.
• Transfer to strainer in sink and pour oil and beef into it.
• Place empty wok back on high heat, add garlic and green onion.
• Add hot pepper and orange peel, Stir briefly.
• Add onion and water chestnuts and stir 30 seconds.
• Add sauce and stir well to coat.
• Let mixture boil until it thickens slightly.
• Add hot beef and then sesame oil.
• Put on serving plate and garnish plate with orange slices.
• Serve with rice.

SPICY ORANGE BEEF

Steps:

• heat oil in a dutch oven.
• add chiles, garlic and orange rind, saute 5 minutes.
• add carrots and beef, saute 1 minute.
• add water, broth, honey and liqueur.
• bring to a boil, cover, lower heat to simmer.
• cook 1 hr& 15 minutes until beef is tender.
• combine water and cornstarch, stir into beef, bring to a boil and cook until sauce thickens, 1 minute.
• serve over rice.