Spicy orange beef stir fry (橙味牛肉)

Method6 steps · about 15 min

1. 1

   Step 1: Mix the beef strips with the marinade’s 2 tbsp orange juice, 1 tsp Shaoxing rice wine, 1 tsp light soy sauce and 1 tsp cornstarch until the liquid is absorbed. Cover and marinate in the refrigerator for 10 minutes.

   Refrigerate beef marinade · 10 minUses 350 g flank or skirt steak, cut into strips against the grain · 2 tbsp fresh orange juice, for the marinade · 1 tsp Shaoxing rice wine · 1 tsp light soy sauce, for the marinade · 1 tsp cornstarch, for the marinade

2. 2

   Step 2: Mix the sauce’s separate 2 tbsp orange juice, 1 tsp light soy sauce and 1 tsp cornstarch with the dark soy sauce (1 tsp), sesame oil (½ tsp), salt (1 pinch) and ground Sichuan pepper (1 pinch). Set aside. Have the julienned orange zest, chopped chillies (4), minced garlic (3 cloves) and minced ginger (1 tsp) ready before heating the wok.

   Uses 2 tbsp fresh orange juice, for the sauce · 1 tsp light soy sauce, for the sauce · 1 tsp cornstarch, for the sauce · 1 tsp dark soy sauce · ½ tsp sesame oil · 1 pinch salt · 1 pinch ground Sichuan pepper · Zest of ½ orange, julienned

3. 3

   Step 3: Heat a wok or deep frying pan over high heat and add 1½ tbsp of the cooking oil. Sear the marinated beef quickly until its outside becomes pale; it will finish cooking later. Lift it out to a plate and set aside.

   Uses Marinated beef strips · 1½ tbsp cooking oil, for searing

4. 4

   Step 4: Discard any liquid left in the wok. Add the remaining ½ tbsp cooking oil, then the prepared orange zest, chillies, ginger and garlic. Stir-fry until fragrant, then return the seared beef to the wok.

   Uses Remaining ½ tbsp cooking oil, for aromatics · Julienned zest of ½ orange · Chopped fresh chillies · Minced garlic · Minced ginger · Reserved seared beef strips

5. 5

   Step 5: Stir-fry the returned beef with the aromatics for about 1 minute, working quickly over high heat.

   Stir-fry returned beef · 1 minUses Returned beef and fried aromatics

6. 6

   Step 6: Stir the prepared sauce again to disperse the cornstarch, then pour it into the wok. Toss until the sauce thickens, evenly coats the beef and the strips are cooked through and hot throughout. Remove from the heat and serve immediately in two portions.

   Uses Hot stir-fried beef and aromatics · Prepared orange sauce