Szechuan Crispy Orange Beef
Indulge your taste buds with the bold and vibrant flavors of Szechuan Crispy Orange Beef, an irresistible fusion of tangy citrus and fiery spice! This recipe combines thinly sliced, tender flank steak coated in a perfectly crispy cornstarch crust, then tossed in a luscious orange glaze infused with aromatic garlic, ginger, and Szechuan peppercorns. A touch of dried red chilies brings the classic Szechuan heat, while fresh orange juice, honey, and soy sauce create a sweet and savory harmony. Finished with a sprinkle of bright scallions, this restaurant-quality dish is perfect alongside steamed rice or noodles for a dinner that’s as satisfying as it is stunning. Ready in under an hour, this crispy orange beef will make your kitchen feel like the ultimate destination for authentic Chinese cuisine! Keywords: Szechuan orange beef recipe, crispy beef, orange glazed beef, homemade Chinese food.
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Recipe Information
Ingredients
- 1 pound Beef flank steak
- 1 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Vegetable oil (for frying)
- 1 teaspoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 pieces Dried red chilies, chopped
- 2 teaspoons Orange zest
- 0.5 cup Fresh orange juice
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Honey
- 1 tablespoon Brown sugar
- 0.5 teaspoon Szechuan peppercorns, ground
- 1 teaspoon Cornstarch (for sauce)
- 1 tablespoon Water (for sauce)
- 2 pieces Scallions, chopped
Instructions
Slice the beef flank steak thinly against the grain into bite-sized strips.
In a mixing bowl, combine cornstarch, salt, and black pepper. Toss the beef strips in the mixture until evenly coated. Set aside for 5 minutes.
Heat the vegetable oil in a deep skillet or wok over medium-high heat. Fry the beef strips in small batches until crispy and golden brown, about 3-4 minutes per batch. Remove from oil and drain on paper towels.
Discard any remaining frying oil from the skillet, leaving about 1 tablespoon in the pan. Add the sesame oil to the skillet and heat over medium heat.
Add minced garlic, ginger, and dried red chilies to the skillet. Stir-fry for 30 seconds until fragrant.
Stir in the orange zest, fresh orange juice, soy sauce, rice vinegar, honey, brown sugar, and ground Szechuan peppercorns. Let the mixture simmer for 2-3 minutes.
In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Gradually add the slurry to the orange sauce while stirring until the sauce thickens, about 1 minute.
Return the crispy beef to the skillet and toss it well to coat with the sauce.
Sprinkle chopped scallions on top and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
5599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.5 g | 680% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4370 mg | 190% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 56.0 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2135 mg | 45% | |
*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.
