Sichuan Style Spicy Orange Beef
Dive into the bold, zesty flavors of Sichuan Style Spicy Orange Beef, a tantalizing dish that balances fiery heat with citrusy sweetness. This recipe transforms tender beef flank steak into crispy, golden perfection, coated in a luscious sauce made with fresh orange juice, soy sauce, hoisin, and a hint of brown sugar for depth. Aromatic Sichuan peppercorns, dried red chilies, garlic, and ginger deliver an irresistible kick, while a sprinkle of scallions and toasted sesame seeds elevates the presentation. Perfectly suited for weeknight dinners or an impressive homemade takeout experience, this dish pairs beautifully with steamed jasmine rice or stir-fried noodles. Ready in just 35 minutes, it’s a quick yet flavor-packed journey to the heart of Sichuan cuisine.
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Recipe Information
Ingredients
- 1 pound beef flank steak
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon Sichuan peppercorns
- 6 dried red chilies
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 2 scallions, chopped
- 1 teaspoon toasted sesame seeds
Instructions
Slice the beef flank steak into thin strips, about 1/4 inch thick, against the grain to ensure tenderness.
In a bowl, toss the beef strips with 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Let it marinate for 20 minutes.
In another bowl, mix together orange juice, orange zest, 2 tablespoons of soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil to create the sauce. Set aside.
Heat a large skillet or wok over medium high heat. Add 2 tablespoons of vegetable oil and let it heat until shimmering.
Fry the beef strips in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side until crispy and browned. Remove and set aside on a plate lined with paper towels.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of vegetable oil.
Add the Sichuan peppercorns and dried red chilies to the skillet, letting them toast for 30 seconds to release their aroma.
Stir in the minced garlic and ginger, cooking for another 30 seconds until fragrant.
Pour the prepared sauce mixture into the skillet and let it simmer for 2-3 minutes until slightly thickened.
Return the crispy beef strips to the skillet, tossing to coat them evenly in the sauce.
Garnish with chopped scallions and toasted sesame seeds.
Serve immediately with steamed jasmine rice or stir-fried noodles for a complete meal.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 31.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 50.9 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3327 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
