Szechuan Orange Beef
Try this Szechuan Orange Beef recipe.
Try this Szechuan Orange Beef recipe.
- sauce
- 1 pn salt
- 2 tb vegetable oil
- 1/2 c water
- 2 tb water
- 4 tb vegetable oil
- beef
- 1 1/2 ts minced ginger
- get ready
- dried red chile peppers (cut
- 2 coarsly chopped scallion
- 3/4 c pure water chestnut flour
- 4 tb white vinegar
- 1 1/2 ts finely sliced scallion
- 1 1/2 ts garlic minced
- 1 pn white pepper
- 3 tb dry rice wine or pale dry
- 8 tb sugar
- 3 tb mushroom soy sauce
- 3/4 ts oyster sauce
- pieces of dried orange peel
- 2 tb cornstarch plus
- 2 coarsly chopped garlic
- cornstarch mixture
- 1 lb beef (i find rumpsteak
- pieces and place the peel
- 1/2 c beef broth (i use 1/2 cup
- Carbohydrate 79.9241599997508 g
- Cholesterol 0 mg
- Fat 14.7934243749943 g
- Fiber 0.227562500246472 g
- Protein 1.22257249996919 g
- Saturated Fat 1.09375798496777 g
- Serving Size 1 1 Serving (314g)
- Sodium 618.812843687621 mg
- Sugar 79.6965974995043 g
- Trans Fat 0.186667922192198 g
- Calories 448 calories
Step-by-step
- Beef: Mix together all ingredients except beef. The coating will have the consistency of thick gravy. Stir in the beef to coat; it will not coat heavily, but that's okay. Let sit for 20-30 minutes; I do it the night before and let sit in the fridge overnight.
- Heat oil in a deep-fryer, pot, or wok; enough oil to deep-fry the beef. If you hold a wooden chopstick in the oil and tiny bubbles stream from the tip of the stick, the oil is hot enough (I use the highest setting on an electric burner). Add several pieces of the coated beef to the hot oil and fry for 5-8 minutes (you may want to remove a piece after 5 minutes and cut it in half and taste it to see how you like it. I cook it for 7-8 minutes until parts of the outside start to turn dark brown; it's a matter of personal choice).
- Put the first batch into the oven (on low) to keep warm while you fry the rest. Prepare the sauce while you fry the beef.
- Sauce: Mix all ingredients together and set aside.
- Now: After beef is finished and waiting in the oven, heat a wok on high heat and add the 2 TBSP of oil. Add the dried chiles, pieces of orange peel, and scallion. Stir-fry about 30 seconds; peel starts to give a nice orange smell and chiles start to darken. Add the garlic and stir-fry another 30 seconds or so till peels start to brown and chiles turning black. Stir-up the sauce mixture and add to the wok. Stir constantly until sauce thickens and starts to bubble (1-2 minutes). Add the pieces of beef and stir until thoroughly coated. Serve with rice.
- You can also serve this dish over a bed of broccoli which has been stir-fried or lightly steamed (still crunchy, but not raw). The water chestnut flour is the key to the crunchy coating. You can remove the orange peel after it's done if you don't like to eat them, but they taste good if eaten together with a piece of beef and a couple of peppers.
My Szechuan Orange Beef Adventure: A Culinary Journey
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are a whirlwind of school pickups, homework battles, and the never-ending cycle of laundry. Yet, I refuse to let my hectic schedule compromise the joy of sharing a good meal with my family. That's where this Szechuan Orange Beef recipe steps in – a culinary adventure that balances vibrant flavors with surprising ease.
I discovered this recipe a while ago, a modified version of an Orange Chicken recipe that dates back to the 90s. The original creator’s ingenuity shines through in the use of water chestnut flour – a secret ingredient that delivers an unbelievably crispy coating to the beef. The result? Tender, succulent beef with a delightful crunch that's simply irresistible. And let's not forget the sauce – a symphony of sweet, savory, and spicy notes that dance on your tongue. The fiery kick from the chilis, balanced by the tangy orange peel and the sweetness of the sugar and rice wine, creates a harmonious blend that's both exciting and comforting.
My own adaptation involves a generous dose of chili peppers – because I love the heat! I’ve experimented with different quantities, finding the perfect balance between “zing” and “ouch.” But the beauty of this recipe is its adaptability. You can adjust the number of chilies to your preference, making it mild, medium, or scorching hot, depending on your palate’s adventurous spirit. The vibrant orange peel adds a beautiful aroma and a subtle citrusy note that complements the other flavors beautifully. I often find myself lingering over the sizzling wok, inhaling the fragrant steam, mesmerized by the transformation of simple ingredients into a culinary masterpiece.
This recipe isn't just about the food itself; it's about the process. The rhythmic chopping of garlic and ginger, the satisfying sizzle of the beef in the hot oil, the careful balancing of flavors in the sauce – these are the elements that transform cooking from a chore into a meditative practice. It's a chance to disconnect from the demands of daily life and reconnect with the simple pleasure of creating something delicious. And the best part? The leftovers are just as amazing the next day! A quick reheat and this Szechuan Orange Beef is ready to conquer my lunch break. It’s the perfect midday pick-me-up to fuel my afternoon. So, if you're looking for a delicious and relatively simple recipe to add to your repertoire, I highly recommend this Szechuan Orange Beef.
Beyond the convenience and the deliciousness, there's a sense of accomplishment that comes with preparing a dish like this. It’s a reminder that even amidst the chaos of a busy life, there’s still time to savor the simple pleasures and connect with loved ones through the shared experience of a wonderful meal. It's a testament to the fact that nourishing ourselves and our families doesn't have to be complicated. It just takes a little bit of planning, a dash of creativity, and a whole lot of love.
The preparation itself is straightforward. The marination stage is crucial; it's where the magic happens. I usually marinate the beef the night before, allowing the flavors to meld and penetrate the meat, resulting in a more flavorful and tender final product. The deep-frying process adds a beautiful, crispy texture. It’s a process that requires attention, a careful watch on the oil temperature, to ensure that the beef cooks evenly without burning. The final stir-fry is a whirlwind of activity, a fast-paced dance of ingredients combining to create a delicious harmony of taste and texture. And the wonderful aroma that fills the kitchen during this process is simply divine. It's a culinary experience that engages all of your senses.
This recipe has become a staple in my household. It’s the kind of dish that always impresses, whether it’s a weeknight dinner for the family or a casual get-together with friends. The combination of sweet, savory, and spicy elements is a crowd-pleaser, and the satisfying crunch of the beef coating is addictive. It’s a versatile dish that can be adapted to suit different tastes and dietary needs. For instance, you can easily adjust the level of spice, or add other vegetables to the stir-fry for a heartier and more nutritious meal. The possibilities are endless!
So, whether you’re a seasoned chef or a culinary novice, I encourage you to try this Szechuan Orange Beef recipe. It’s a testament to the fact that extraordinary flavors don't always require complicated techniques or obscure ingredients. Sometimes, the simplest recipes deliver the most satisfying results. And that's the beauty of cooking – the ability to transform simple ingredients into a culinary masterpiece that nourishes not only the body but also the soul. So, gather your ingredients, roll up your sleeves, and get ready for a delicious culinary adventure!
