Orange Beef
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Crispy beef strips in a tangy orange sauce with fresh orange zest, dried chilies, and Sichuan peppercorns. A Chinese restaurant classic made at home.
Ingredients
- 78.9 ml orange juice
- 29.6 ml soy sauce
- 7.39 ml soy sauce
- 29.6 ml water
- 14.8 ml Shaoxing wine or dry Marsala wine
- 14.8 ml orange juice
- 14.8 ml soy sauce
- 4.93 ml Shaoxing wine or dry Marsala wine
- 2 clove garlic crushed
- 340 g flank steak
- 1 large tangerine
- 44.4 ml cornstarch
- 177 ml vegetable oil
- 4.93 ml vegetable oil
- 2 dried red chili peppers cut in half crosswise
- 1 green onion cut into 3-inch segments
- 7.39 ml sugar
- 4.93 ml freshly ground Sichuan peppercorns
- fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 17 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 181 mg
- Iron: 4.43 mg
- Magnesium: 66.6 mg
- Phosphorus: 331 mg
- Potassium: 1069 mg
- Zinc: 4.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 78.9 ml orange juice
- 29.6 ml soy sauce
- 7.39 ml soy sauce
- 29.6 ml water
- 14.8 ml Shaoxing wine or dry Marsala wine
- 14.8 ml orange juice
- 14.8 ml soy sauce
- 4.93 ml Shaoxing wine or dry Marsala wine
- 340 g flank steak
- 1 large tangerine
- 44.4 ml cornstarch
- 177 ml vegetable oil
- 4.93 ml vegetable oil
- 7.39 ml sugar
- 4.93 ml freshly ground Sichuan peppercorns
Prepare
- Crush 2 clove garlic
- 2 dried red chili peppers, cut in half crosswise
- 1 green onion, cut into 3-inch segments
- Chop fresh cilantro
Let's Cook
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Step 1.
In a small bowl, combine ⅓ cup orange juice, 2 tablespoons plus 1½ teaspoons soy sauce, 2 tablespoons water, and 1 tablespoon Shaoxing wine or dry Marsala wine. Stir to combine and set aside.
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Step 2.
In a medium bowl, combine 1 tablespoon orange juice, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine or dry Marsala wine, and 2 medium cloves crushed garlic. Stir to combine for the marinade.
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Step 3.
Trim the flank steak of any large pieces of membrane. Cut the flank lengthwise (with the grain) into 2 or 3 sections about 2½ to 3 inches wide. Then cut each section against the grain into ¼-inch slices. Add the sliced beef to the marinade and set aside to marinate for 10 minutes.
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Step 4.
While the beef marinates, use a peeler or sharp paring knife to gently peel strips of zest from the tangerine, avoiding the white pith. You want about 5 to 6 pieces roughly 2 inches long and ½ inch wide. Set aside.
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Step 5.
After marinating, add 3 tablespoons cornstarch to the beef and mix well to coat all pieces. Set aside.
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Step 6.
Line a dinner plate with a few layers of paper towels and set aside.
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Step 7.
Preheat a wok over high heat until wisps of smoke rise. Add ¾ cup vegetable oil and heat for 1 minute until it shimmers. Working in 2 to 3 batches, add the beef and fry for about 30 seconds per side until caramelized and crispy on the edges. Stir-fry for 1 minute more until nearly cooked through. Transfer the beef to the paper towel-lined plate. Repeat with remaining beef, reducing heat if oil overheats. Once done, clean out the wok and pour the frying oil into a heatproof container to cool, then discard.
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Step 8.
Return the wok to high heat until wisps of smoke rise. Add the remaining 1 teaspoon vegetable oil and heat until it shimmers. Add the tangerine zest, 2 to 3 dried red chili peppers (cut in half crosswise), and 1 stalk green onion (cut into 3-inch segments). Stir-fry for about 30 seconds to release aromas.
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Step 9.
Add the reserved sauce and 1½ teaspoons sugar. It will sputter. Let it heat through for about 10 seconds. Add the cooked beef and stir for a few seconds to coat. Continue stir-frying for 1 to 2 minutes to heat through and finish cooking.
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Step 10.
Sprinkle with 1 teaspoon freshly ground Sichuan peppercorns and mix well. Garnish with chopped fresh cilantro if desired and serve.