Recipe

Szechuan Orange Beef Recipe

	Bondc / All my dishes 1 year, 11 months ago This is completely unlike that sticky sweet stuff you get in the restaurant. In fact, if you want to see the difference between restaurant Western Chinese and the real thing, eat it at the restaurant then make this.You can, of course, adjust the number of chilies. I use 9.... More Prep:30m Cook:5m Servings:4	Bondc
	chinese szechuan orange hot spicy beef

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Ingredients

Marinade:

2 t. each: dark soy sauce and sherry

2 quarter-size pieces ginger, minced

1 t. each: cornstarch and sesame oil

1 lb. shredded (raw) beef

Dish:

1/3 cup peanut oil

4 dried red chilies, halved

1 5-inch piece dried orange peel, soaked, drained, and shredded

Seasonings:

1/2 t. Szechuan peppercorns, toasted and ground

2 t. dark soy sauce

1/4 t. salt

1 t. sugar

1/2 t. sesame oil

Directions

Combine the marinade ingredients and add the beef; let stand at least 30 minutes. Mix the seasonings in a bowl.

Heat oil in a wok or large skillet until very hot. Add the beef and flip and stir over high heat until done, about two minutes. Remove, leaving only about a tablespoon of oil in the wok. Open the windows and turn on the fan. Add the chilis to the wok, turn the heat down to medium, and cook until black. Raise the heat to high, add the beef, orange peel, and seasonings. Cook for a minute or so, then serve. Great at room temperature, another alternative picnic dish.

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Comments

notyourmomma 1 year, 11 months ago said:
Finally a dish hot enough for just me! The husband and daughter just can't handle the heat.
This will great to fix and have the leftovers for lunches at work. I'll be sufficiently spiced to get through a slow boring afternoon. Thanks for the post.

pointsevenout 1 year, 11 months ago said:
"Open the windows and turn on the fan"? FOTFLMAO!
Is what I do when something goes horribly wrong with my recipe. You're too funny!

bondc 1 year, 11 months ago said:
You open the window and turn on the fan because stir-frying the chiles in hot oil produces chile fumes, and trust me, it's quite unpleasant getting them in your respiratory tract.

As far as doing it outside, you might as well do most Szechuan foods outside, since they often use the same process. You have a fan for a reason. Use it.

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