Szechuan Orange Beef (Stir-Fry) |
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Prep Time: 40 Minutes Cook Time: 8 Minutes |
Ready In: 48 Minutes Servings: 5 |
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Easy, sweet, and spicy. Classic Szechuan stir-fry. Serve with a green vegetable over rice. Ingredients:
1 lb lean beef steak, sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen) |
2 fluid ounces peanut oil |
2 dried red chili peppers, cut in half lengthwise |
1 tablespoon dark soy sauce |
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry |
1 1/2 tablespoons gingerroot, finely chopped |
2 teaspoons cornstarch |
2 teaspoons sesame oil |
1/2 cup orange juice |
1 tablespoon dried orange peel, soaked and coarsely chopped |
1/4 teaspoon szechuan peppercorns, roasted and finely ground |
2 tablespoons dark soy sauce |
1/2 teaspoon salt |
1 1/2 teaspoons sugar |
1/4 teaspoon sesame oil |
3 garlic cloves, minced |
Directions:
1. In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
2. Combine sauce ingredients; set aside.
3. Heat wok over high heat, then add peanut oil (be careful of splattering).
4. Remove beef from marinade and stir-fry until browned (3 minutes).
5. Remove and let drain through a sieve.
6. Pour most of the oil out of the wok, reserving about 2 teaspoons.
7. Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
8. Return the beef to the pan and add sauce.
9. Stir-fry for 3 minutes, mixing well.
10. Serve immediately.
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