Szechuan Orange Beef Stir Fry
Experience a bold fusion of flavors with this Szechuan Orange Beef Stir Fry—a quick yet irresistible weeknight dinner bursting with zest and spice. Tender strips of beef sirloin or flank steak are stir-fried to perfection, then coated in a vibrant citrusy sauce made with freshly squeezed orange juice, soy sauce, and hoisin for a perfect balance of sweet and savory. The dish gets a fiery kick from Szechuan peppercorns and dried chili flakes, while fresh ginger and garlic add warmth and depth. Bright red bell peppers and crisp broccoli florets bring a colorful crunch, complementing the silky, caramelized sauce. Ready in just 35 minutes, this dish is perfect for serving atop steamed jasmine rice and garnished with sesame seeds for a restaurant-quality meal at home. Perfect for lovers of Asian-inspired cuisine, this recipe is packed with flavor, texture, and a satisfying spicy-sweet punch.
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Recipe Information
Ingredients
- 1 lb Beef sirloin or flank steak
- 3 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 2 tsp Orange zest
- 0.5 cup Orange juice (freshly squeezed)
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 2 tbsp Hoisin sauce
- 0.5 tsp Szechuan peppercorns (optional, ground)
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 2 tbsp Brown sugar
- 0.5 tsp Dried red chili flakes
- 1 Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 2 Green onions, chopped
- 1 tbsp Sesame seeds (optional, for garnish)
- 4 cups Cooked white or jasmine rice (for serving)
Instructions
Slice the beef thinly against the grain and toss it with 2 tablespoons of cornstarch until evenly coated. Set aside.
In a small bowl, whisk together orange zest, orange juice, soy sauce, rice vinegar, hoisin sauce, ground Szechuan peppercorns, brown sugar, and the remaining 1 tablespoon of cornstarch. Set this sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. When the oil is hot, add the beef in a single layer and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
Add another tablespoon of oil to the wok, then stir-fry the garlic, ginger, and dried red chili flakes for about 30 seconds until fragrant.
Add the red bell pepper and broccoli to the wok and stir-fry for 2-3 minutes until tender but still crisp.
Return the cooked beef to the wok and pour in the prepared orange sauce. Toss everything together and let it cook for 2-3 minutes until the sauce thickens and coats the beef and vegetables evenly.
Garnish with chopped green onions and sesame seeds, if desired. Serve hot with cooked white or jasmine rice.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 712 mg | 15% | |
*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.
