Get ready to embark on a culinary adventure that will transport your senses straight to the heart of Sichuan province! This Orange Beef recipe is not just another stir-fry – it's a symphony of bold flavors, combining the zesty brightness of orange with the signature numbing heat of Sichuan peppercorns. In just 25 minutes, you'll create a restaurant-quality dish that will make your family and friends believe you've secretly trained in a professional kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound beef sirloin, thinly sliced
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon vegetable oil
- 1 bell pepper, sliced
- 2 green onions, chopped
Instructions
- In a medium bowl, whisk together orange juice, soy sauce, and cornstarch until smooth to create the marinade sauce.
- Slice the beef sirloin into thin, uniform strips against the grain, ensuring each piece is approximately 1/4 inch thick for quick and even cooking.
- Add the sliced beef to the marinade, coating each piece thoroughly. Let the meat marinate for 10 minutes at room temperature to absorb the flavors.
- Toast the Sichuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant, then grind them coarsely using a mortar and pestle or spice grinder.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over high heat until it shimmers and begins to smoke slightly.
- Drain the beef from the marinade, reserving the liquid. Add beef to the hot pan in a single layer, allowing it to sear without overcrowding for maximum browning.
- Stir-fry the beef for 2-3 minutes until it develops a golden-brown crust and is just cooked through.
- Add sliced bell peppers to the pan and cook for an additional 1-2 minutes, maintaining high heat.
- Pour the reserved marinade into the skillet, stirring quickly to create a glossy sauce that coats the beef and peppers.
- Sprinkle the ground Sichuan peppercorns over the dish, providing a numbing and spicy characteristic to the meal.
- Remove from heat and garnish with chopped green onions for freshness and color.
- Serve immediately over steamed rice, ensuring the beef remains hot and the sauce is vibrant.
Tips
- Meat Slicing Matters: Always slice beef against the grain and as uniformly as possible to ensure even cooking and tender texture.
- High Heat is Key: Use a wok or heavy-bottomed skillet and cook on high heat to achieve that perfect golden-brown sear without overcooking the beef.
- Don't Overcrowd the Pan: Cook beef in a single layer to promote proper browning and prevent steaming.
- Fresh Sichuan Peppercorns Make a Difference: Toast and grind your peppercorns just before cooking to maximize their unique, numbing flavor profile.
- Marinating Time: Let the beef marinate for exactly 10 minutes to allow flavor absorption without breaking down the meat's texture.
- Serve Immediately: This dish is best enjoyed hot, right out of the pan, to preserve the beef's tenderness and the sauce's vibrant qualities.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 35g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 95mg
