This vibrant Orange-Flavored Beef is a delightful Chinese-inspired dish that balances savory, sweet, and citrusy notes in every bite. Thinly sliced lean beef is tenderized with a marinade of rice wine, soy sauce, and cornstarch, ensuring a silky texture. The star of the show is the fresh orange peel, which infuses the dish with an aromatic zest that cuts through the richness of the meat. A hint of Sichuan peppercorns and dried red chiles adds a gentle warmth and complexity without overwhelming heat. Quick-cooked to perfection in a hot wok, the beef retains its tenderness while absorbing the flavorful sauce. This dish is perfect for a speedy weeknight dinner or an impressive yet manageable meal for guests. Serve it hot over steamed jasmine rice to soak up every drop of the glossy, aromatic sauce. Its a comforting yet sophisticated meal that brings the freshness of citrus to your table.
Orange-Flavored Beef
Description
This vibrant Orange-Flavored Beef is a delightful Chinese-inspired dish that balances savory, sweet, and citrusy notes in every bite. Thinly sliced lean beef is tenderized with a marinade of rice wine, soy sauce, and cornstarch, ensuring a silky texture. The star of the show is the fresh orange peel, which infuses the dish with an aromatic zest that cuts through the richness of the meat. A hint of Sichuan peppercorns and dried red chiles adds a gentle warmth and complexity without overwhelming heat. Quick-cooked to perfection in a hot wok, the beef retains its tenderness while absorbing the flavorful sauce. This dish is perfect for a speedy weeknight dinner or an impressive yet manageable meal for guests. Serve it hot over steamed jasmine rice to soak up every drop of the glossy, aromatic sauce. Its a comforting yet sophisticated meal that brings the freshness of citrus to your table.Ingredients
Directions
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Slice the boneless lean beef into thin strips, approximately 2 inches long, cutting against the grain for maximum tenderness.
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In a bowl, combine the beef slices with 2 teaspoons dark soy sauce, rice wine, ginger, cornstarch, 1 teaspoon sesame oil, and salt. Mix well and let marinate for 20 minutes.
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Heat the peanut oil in a wok or large skillet over high heat until it is very hot and just starting to smoke.
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Remove the beef from the marinade with a slotted spoon, draining off any excess liquid.
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Add the beef to the hot oil and stir-fry for 2 minutes until browned but still tender.
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Remove the beef from the wok and drain on a colander or paper towels.
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Pour off most of the oil from the wok, leaving about 1 tablespoon.
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Reheat the wok over high heat and add the dried red chiles. Stir-fry for 10 seconds until fragrant.
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Return the beef to the wok. Add the orange peel, sugar, and Sichuan peppercorns (if using).
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Stir-fry everything together for another 2-3 minutes, tossing constantly to coat the beef evenly.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 604.5kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 8.4g43%
- Cholesterol 66.4mg23%
- Sodium 202.8mg9%
- Total Carbohydrate 52.0g18%
- Dietary Fiber 0.0g0%
- Sugars 50.0g
- Protein 22.4g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh orange peel for the best aroma. If you cannot find fresh oranges, you can substitute with 1 teaspoon of dried tangerine peel, rehydrated in warm water.
Sichuan peppercorns provide a unique numbing sensation. If you do not have them, you can omit them or substitute with a pinch of black pepper, though the flavor profile will change slightly.
For a spicier version, increase the number of dried red chiles or add a teaspoon of chili paste.
Ensure the wok is very hot before adding the beef to achieve a good sear and prevent sticking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
