Sichuan Orange Beef
13 ingredients
12 steps
Ingredients
- 8 ounces sirloin, cut into thin strips across the grain
- 2 tablespoons peanut oil (not the toasted kind) or 2 tablespoons sesame oil (not the toasted kind)
- 1 tablespoon szechuan peppercorns, crushed
- 1 teaspoon chinese rice wine (shao xing)
- 1 small red bell pepper, sliced thinly
- 2 -3 scallions, sliced thinly on the bias
- 2 teaspoons toasted sesame oil
- juice from one orange (about 1/3 cup)
- zest from one orange (about 1 tablespoon)
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 teaspoons cornstarch
Directions
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1Whisk together all the marinade ingredients in a bowl.
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2Add in the beef and coat well.
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3Leave to marinate for 30-60 minutes in the fridge.
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4When ready to cook, drain the beef well, reserving the marinade.
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5Heat a wok or large skillet on high fire.
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6Add peanut oil, and swirl to coat.
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7Add the crushed sichuan peppercorns and do a few quick stirs until fragrant.
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8Add the beef, then the shao xing, and sear for 1-2 minutes until slightly charred, then do a few quick stirs.
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9Add in bell pepper and give it a few more stirs.
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10Keep the heat on high, add in the leftover marinade, and toss to coat all the ingredients.
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11When the sauce starts to simmer, stir in the scallions and toasted sesame oil.
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12Serve immediately with hot steamed rice.
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