Recipe Background
Finally, a dish with a zest for life to match your own! Spicy Orange Beef has the zippy flavor of orange infused throughout the sticky, tangy sauce and the pan-seared, savory steak, adding a yummy brightness to the heat all thanks to the peppers mixed throughout! This dish is like eating a sunbeam in all the best ways! Takeout just cannot compare to Spicy Orange Beef!
Finally, a dish with a zest for life to match your own! Spicy Orange Beef has the zippy flavor of orange infused throughout the sticky, tangy sauce and the pan-seared, savory steak, adding a yummy brightness to the heat all thanks to the peppers mixed throughout! This dish is like eating a sunbeam in all the best ways! Takeout just cannot compare to Spicy Orange Beef!
Ingredients
For the beef:
- 1 12-ounce) flank steak or skirt steak, cut into strips (against the grain
- 2 tablespoons fresh orange juice
- 1 teaspoon rice wine
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
For the sauce:
- 2 tablespoons fresh orange juice
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- salt to taste
- ground Sichuan pepper to taste
For the stir-fry:
- 2 tablespoons cooking oil
- zest of 1/2 orange julienned
- 4 fresh chilis chopped
- 1 teaspoon ginger minced
- 3 cloves garlic minced
- white rice optional, cooked, for serving
- orange slices optional, to taste, for garnish
Directions
- In a large bowl, add the steak, 2 tablespoons of the orange juice, the rice wine, 1 teaspoon of the light soy sauce, and 1 teaspoon of the cornstarch and mix well, until all the liquid is absorbed by the steak.
- Allow the steak to marinate for 10 minutes.
- In a medium bowl, add the remaining orange juice, the remaining light soy sauce, the dark soy sauce, the remaining cornstarch, the sesame oil, the salt, and the Sichuan pepper and mix to combine.
- Heat a wok over high heat.
- Add 1 1/2 tablespoons of the cooking oil to the wok.
- Add the steak to the wok and sear until the steak becomes pale, about 2-3 minutes.
- Transfer the steak to a resting plate and discard any excess liquid from the wok.
- Add the remaining cooking oil to the wok.
- Add the orange zest, the fresh chilis, the ginger, and the garlic to the wok and cook until fragrant, about 1-2 minutes.
- Add the steak to the orange zest mixture and stir to combine.
- Fry the orange-steak mixture until the steaks are fully seared, about 1 minute.
- Stir the sauce and add it to the orange-steak mixture, stirring until the beef is evenly coated with the thickened sauce.
- Serve immediately with the rice and the orange slices.
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