This Stir-Fried Beef with Orange is a delightful fusion of savory and citrusy flavors that brings a restaurant-quality experience to your home kitchen. The lean beef is thinly sliced and marinated in a savory blend of dark soy sauce, rice wine, and ginger, ensuring every bite is tender and flavorful. The addition of fresh orange peel and juice provides a bright, zesty contrast that cuts through the richness of the beef. Aromatics like dried red chiles and Sichuan peppercorns add a subtle kick and depth, creating a complex flavor profile. This dish comes together quickly, making it an excellent choice for busy weeknight dinners. Serve it hot over steamed rice or noodles for a complete, satisfying meal that balances protein, spice, and citrus freshness perfectly.
Stir-Fried Beef With Orange
Description
This Stir-Fried Beef with Orange is a delightful fusion of savory and citrusy flavors that brings a restaurant-quality experience to your home kitchen. The lean beef is thinly sliced and marinated in a savory blend of dark soy sauce, rice wine, and ginger, ensuring every bite is tender and flavorful. The addition of fresh orange peel and juice provides a bright, zesty contrast that cuts through the richness of the beef. Aromatics like dried red chiles and Sichuan peppercorns add a subtle kick and depth, creating a complex flavor profile. This dish comes together quickly, making it an excellent choice for busy weeknight dinners. Serve it hot over steamed rice or noodles for a complete, satisfying meal that balances protein, spice, and citrus freshness perfectly.Ingredients
Directions
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Cut the boneless lean beef into thin slices, approximately 2 inches long, cutting against the grain to ensure tenderness.
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Place the beef slices in a bowl and add the dark soy sauce, rice wine (or dry sherry), finely chopped ginger, cornstarch, and 1 teaspoon of sesame oil.
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Mix the ingredients well to coat the beef evenly, then let it marinate for about 20 minutes.
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While the beef marinates, prepare the orange by cutting it in half lengthwise. Peel one half to obtain the zest, or use fresh orange peel if available.
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Heat the 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, allowing excess marinade to drip off, and add the beef to the hot pan.
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Stir-fry the beef for about 2 minutes until it browns and is cooked through.
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Remove the beef from the pan and place it in a colander or sieve to drain excess oil.
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Pour off most of the oil from the pan, leaving about 1 teaspoon of oil behind.
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Return the pan to high heat and add the dried red chiles. Stir-fry for 10 seconds until fragrant.
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Return the beef to the pan along with the orange peel/zest and any remaining marinade ingredients.
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Stir-fry everything together for 4 minutes, mixing well to combine the flavors.
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Serve the stir-fried beef with orange 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
For best results, ensure the wok or skillet is very hot before adding the beef to achieve a good sear and prevent steaming.
Cutting the beef against the grain is crucial for tenderness. Look for the direction of the muscle fibers and slice perpendicular to them.
If fresh orange peel is unavailable, you can use dried citrus peel soaked in hot water and chopped, as mentioned in the original source, but fresh zest provides a brighter flavor.
Sichuan peppercorns are optional but add a unique numbing spice that complements the citrus notes. Use sparingly if you are not accustomed to the flavor.
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet to maintain texture.
You can substitute the beef with chicken breast or pork loin for a different protein option, adjusting the cooking time slightly as needed.
