SICHUAN-STYLE SPICY ORANGE BEEF
Sichuan Province of China is one of the largest province in China, and the home of most savory and spicy food in the world. The most famous Sichuan dish is probably Mapo Tofu, a bold, spicy, and distinctive tofu cuisine. The Sichuan cuisine is famous for its bold combination with Sichuan peppercorn, garlic, peanuts, sesame, ginger, and chili pepper, etc, together they have created more than thousands of delicious dish. But today we are not going to teach you a traditional, super-spicy Sichuan cuisine, but a mild, flavorful spicy orange beef. This special beef cuisine perfectly balance the spicy taste of chili pepper and the sweetness of the orange, making it a different choice for everyone who would like to enjoy the Sichuan style cuisine.
Provided by chang2301
Categories Meat
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Cut the carrot, chili pepper, garlic, and orange zests. Set aside.
- Add oil into the pot and heat the oil. Add pepper, garlic and orange zest into the pot and stir fry for 4 minutes.
- Add the carrot and beef and stir fry for about 2 minutes to brown the beef.
- Add the water, broth, soy sauce, honey, and orange liqueur. Give it a good stir.
- Bring to boil and turn the heat into low. Cook for a hour. (You can check the softness of the beef for yourself and decide the cooking time. If you would like to have a softer beef then you should cook for more than an hour.).
- Mix the potato starch and water in a small bowl and add the mixture into the pot for another stir.
- Serve with rice, bread, or noodle. You can also take it as a main dish.
- Enjoy!
Nutrition Facts : Calories 571.8, Fat 46.3, SaturatedFat 17.2, Cholesterol 54.7, Sodium 2872.5, Carbohydrate 30.2, Fiber 4, Sugar 21.1, Protein 12.2
SICHUAN-STYLE SPICY ORANGE BEEF
Steps:
- 1. Cut the carrot, chili pepper, garlic, and orange zests. Set aside. 2. Add oil into the pot and heat the oil. Add pepper, garlic and orange zest into the pot and stir fry for 4 minutes. 3. Add the carrot and beef and stir fry for about 2 minutes to brown the beef. 4. Add the water, broth, soy sauce, honey, and orange liqueuer. Give it a good stir. 5. Bring to boil and turn the heat into low. Cook for a hour. (You can check the softness of the beef for yourself and decide the cooking time. If you would like to have a softer beef then you should cook for more than an hour.) 6. Mix the potato starch and water in a small bowl and add the mixture into the pot for another stir. 7. Serve with rice, bread, or noodle. You can also take it as a main dish. Enjoy!! Please view our blog (http://flamboinc.blogspot.tw/) for a detailed photo-based recipe. Enjoy and stay connected! Our Website: http://www.flamboinc.com/en-US/ Facebook: http://www.facebook.com/pages/flambo/208054885903657
ORANGE BEEF
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.
Provided by Sam Sifton
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
- Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
- Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
- In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
- Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram
SZECHUAN ORANGE BEEF (STIR-FRY)
Make and share this Szechuan Orange Beef (Stir-Fry) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 48m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
- Combine sauce ingredients; set aside.
- Heat wok over high heat, then add peanut oil (be careful of splattering).
- Remove beef from marinade and stir-fry until browned (3 minutes).
- Remove and let drain through a sieve.
- Pour most of the oil out of the wok, reserving about 2 teaspoons.
- Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
- Return the beef to the pan and add sauce.
- Stir-fry for 3 minutes, mixing well.
- Serve immediately.
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SICHUAN-STYLE ORANGE BEEF RECIPE • FOOD FOLKS AND FUN
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5/5 (7)Total Time 30 minsCategory Main DishCalories 536 per serving
- In a small bowl, whisk together orange zest, juice, Kikkoman soy sauce, sesame oil, honey, garlic, and red pepper flakes.
- In a large, 12-inch nonstick skillet or pan add steak and ½ cup of orange juice mixture. Cook over medium-high heat, stirring often until liquid evaporates and steak has caramelized about 13-15 minutes. Remove steak from skillet and place on a plate.
- While skillet is still on medium-high heat, add remaining orange juice mixture to pan. Bring to a low boil and cook about 5 minutes to reduce mixture, stir occasionally and use back of a wooden spoon to break up any caramelized bits on bottom of skillet. Add sugar snap peas and cover. Cook for 2 minutes, or until snap peas are bright green. Uncover skillet and cook, stirring often, until peas are tender and sauce thickens, about 2 minutes. Add steak back to skillet and toss to combine. Serve over rice and sprinkle with green onions.
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