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Stir-Fried Beef With Orange

Stir-Fried Beef With Orange recipe image
This vibrant stir-fry combines tender slices of lean beef with the bright, aromatic zest of fresh orange peel. The dish balances savory soy and ginger flavors with a subtle citrus kick, creating a complex yet approachable meal. It&# 226;€™s perfect for quick weeknight dinners when you want something flavorful without the fuss. The beef is quickly seared to lock in juices, then tossed with dried chilies for a gentle warmth. Serve over steamed rice for a complete, satisfying experience that feels both comforting and sophisticated.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 604.5
Description
This vibrant stir-fry combines tender slices of lean beef with the bright, aromatic zest of fresh orange peel. The dish balances savory soy and ginger flavors with a subtle citrus kick, creating a complex yet approachable meal. It&# 226;€™s perfect for quick weeknight dinners when you want something flavorful without the fuss. The beef is quickly seared to lock in juices, then tossed with dried chilies for a gentle warmth. Serve over steamed rice for a complete, satisfying experience that feels both comforting and sophisticated.
Ingredients
  • 3/4 pound Boneless lean beef
  • 2 teaspoon Dark soy sauce
  • 2 teaspoon Rice wine or dry sherry
  • 1 teaspoon Finely chopped ginger root
  • 1 teaspoon Cornstarch
  • 1 teaspoon Sesame oil
  • 1/3 cup Oil, preferably peanut
  • 2 Dried Red chilies, cut in
Directions
  1. 1
    Cut the beef into thin slices, approximately 2 inches long, slicing against the grain for tenderness.
  2. 2
    In a bowl, combine the sliced beef with dark soy sauce, rice wine, chopped ginger, cornstarch, and 1 teaspoon of sesame oil.
  3. 3
    Mix well to coat the beef evenly and let it marinate for 20 minutes.
  4. 4
    Heat the peanut oil in a wok or large skillet over high heat until very hot.
  5. 5
    Remove the beef from the marinade using a slotted spoon, discarding excess liquid.
  6. 6
    Add the beef to the hot wok and stir-fry for about 2 minutes until browned.
  7. 7
    Remove the beef from the wok and drain on a colander or sieve.
  8. 8
    Pour off most of the oil from the wok, leaving about 1 teaspoon behind.
  9. 9
    Return the wok to high heat and add the dried red chilies.
  10. 10
    Stir-fry the chilies for 10 seconds until fragrant.
  11. 11
    Return the beef to the wok along with the orange peel and any remaining sauce ingredients.
  12. 12
    Stir-fry for 4 minutes, mixing well to combine all flavors.
  13. 13
    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

For the best flavor, use fresh orange peel (zest only, avoiding the bitter white pith). If fresh orange is unavailable, you can substitute with dried tangerine peel or a small amount of orange extract.

Sichuan peppercorns are optional but add a characteristic numbing spice that enhances the traditional profile. If using, grind them finely just before adding.

To keep the beef tender, ensure you slice against the grain and do not overcook. The high heat and quick cooking time are essential.

This dish pairs well with steamed jasmine rice or noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: beef, orange, stir-fry, ginger, soy sauce, chili, quick dinner, asian fusion, tender beef, citrus, wok, marinated, peanut oil, sichuan pepper, weeknight meal, homestyle, savory, aromatic, lean protein, fresh zest
Read it online: https://www.chefs-mate.com/recipe/stir-fried-beef-with-orange-3/