Szechuan Crispy Orange Beef Recipes

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.

Steps:

• Trim away fat from steak. Slice across the grain into 1/4-inch thick slices. Slice steak again across the grain for matchstick pieces of steak. Set aside.
• Add 2 tablespoons of oil to a hot wok or large skillet over high heat. Add carrots and stir-fry for 2 minutes. Remove carrots and set aside.
• Add enough oil to coat the bottom of the wok or skillet. Once hot, add beef strips and stir-fry for 8 to 10 minutes, or until beef is dark and crispy. Be careful as beef will splatter for the first 3 to 4 minutes while it loses its moisture.
• Remove beef from skillet and drain out all oil, except for 1 tablespoon, if desired. Add scallions and stir-fry for 30 seconds. Add carrots and beef back to skillet. Stir-fry for another 30 seconds. Add stir-fry sauce, sherry, and chili-garlic sauce. Stir-fry for another 30 to 60 seconds. Garnish with green scallions and serve hot.

Steps:

• Grate 1/2 teaspoon peel from orange; squeeze orange to make 1/4 cup juice. Set aside. Heat oil in large skillet or wok over medium-high heat until hot. Add beef strips; cook and stir 2 to 3 minutes or until no longer pink.
• Add frozen vegetables. Stir in frozen sauce from meal starter, orange peel and orange juice. Cover; cook 7 to 10 minutes or until vegetables are crisp-tender, stirring frequently. Sprinkle with peanuts from meal starter.

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Steps:

• Cut beef into thin slices (I do this when slightly frozen for more ease).
• Mix soy sauce, chili sauce, sherry, cornstarch, ginger, and pepper flakes in a small bowl. Set aside.
• Heat 1 T. oil in a wok. Add garlic and onions, stir fry 1 minute.
• Remove to a bowl with a slotted spoon. Add remaining oil to wok.
• Add meat a 1/3 at a time, stir frying until it loses it's red color.
• Place in bowl with onions.
• Add chili mixture to wok, heat until bubbly hot. Stir in meat and onion mixtures, stirring until sauce coats meat and onions and is warmed through.
• Serve over rice.

Steps:

• *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
• Cut pieces into thin strips.
• Dry slightly in microwave oven.
• Slice the orange for garnish.
• Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
• Coat the meat completely with cornstarch and set aside.
• Combine dried orange peel in a small dish with hot pepper.
• Cut onion and combine in another small dish with water chestnuts.
• Mince garlic and green onion.
• SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
• Put a metal strainer over a large saucepan in kitchen sink.
• Heat wok for two minutes over highest heat.
• Add oil and heat until it is very hot.
• Add beef, stir to break it up.
• Fry for 2 to 3 minutes, til the outside is crispy.
• Transfer to strainer in sink and pour oil and beef into it.
• Place empty wok back on high heat, add garlic and green onion.
• Add hot pepper and orange peel, Stir briefly.
• Add onion and water chestnuts and stir 30 seconds.
• Add sauce and stir well to coat.
• Let mixture boil until it thickens slightly.
• Add hot beef and then sesame oil.
• Put on serving plate and garnish plate with orange slices.
• Serve with rice.

Steps:

• Mix the flank steak, baking soda, and 3 tablespoons of water in a medium bowl. Cover, and refrigerate for 4 hours or overnight. (The baking soda will tenderize the steak.).
• Using a vegetable peeler, remove the colored zest from the orange. Cut the zest into thin strips about 1 inch long, and set them aside. Save the orange flesh for another use.
• To begin the sauce, mix the sugar, vinegar, rice wine, soy sauce, and cornstarch in a small bowl. Set it aside.
• Heat a large wok over high heat. Add enough vegetable oil to come about 1½ inches up the sides of the wok, and heat it to 375 degrees. Meanwhile, add the cornstarch and egg white to the steak, and mix well to coat the steak with the batter.
• Add the flank steak to the oil, one piece at a time so it doesn't splash or stick together, and stir gently until it begins to look crispy, about 1 minute.
• Using a wide-mesh wire strainer, transfer the steak to a colander to drain. Using a fine-mesh wire strainer, remove any bits of fried batter from the wok.
• Reheat the oil to 375 degrees, return the flank steak to the wok, and fry again until the beef is crispy all over, about 2 minutes. Transfer to a strainer to drain. Discard all but 1 tablespoon of the oil from the wok.
• Return the wok with the oil to high heat. Add the scallions, flank steak, sugar-vinegar mixture, orange zest, sesame oil, Grand Marnier, and hot chile paste. Stir-fry until all of the ingredients are well blended, about 30 seconds. Serve immediately.

Steps:

• 1. Dry beef strips out on paper towels for 30 minutes in refrigerator.
• 2. Mix together sugar, vinegar, orange juice concentrate, salt and soy sauce and set aside.
• 3. Combine rice and water in medium sauce pan. Bring to boil then allow to simmer for 20 minutes.
• 4. Heat oil in wok. Toss beef in constarch. Fry in oil in small batches until crispy and golden brown. Drain all oil except 1 tablespoons.
• 5. Add orange zest, ginger and garlic to remaining oil. Add soy sauce mixture to the wok, bring to a boil and cook until think.
• 6. Add beef and stir to coat.
• 7. Serve with brocolli and rice.