Orange Peel Beef

Orange peel beef is a traditional dish that blends traditional Chinese medicine  dried orange peel and beef.  The dried peel of citrus fruit, commonly known as dried orange peel, emanates a distinctive aroma and a slightly bitter flavor. It is widely used in Chinese cuisine and is highly regarded for its medicinal properties such as aiding digestion and dispelling cold. Orange peel beef uses high-quality beef, carefully seasoned, and cooked to produce a rich aroma and flavor that has become a classic and beloved delicacy.

• Difficulty: Medium
• Category: Main-Course Recipes
• Cuisine: Chinese Cuisine
• Cooking Method: Frying, Marinating, Stir-Frying

Ingredients

• 1 lb (453g) beef flank steak (sliced)
• 4 dried red chili peppers
• 2 green onions (sliced)
• 2 garlic cloves (minced)
• 1 tbsp (8g) ginger (minced)
• 2 cup (436g) vegetable oil (for frying)
• 1 tbsp (6g) orange zest
• 1 tbsp (6g) dried orange peel (soaked in hot water for 10 minutes and drained)

Marinade:

• 1/4 tsp (1g) salt
• 1 tbsp (13g) vegetable oil

Sauce:

• 1 tsp (4g) cornstarch
• 2 tbsp (32g) soy sauce
• 1 tbsp (15g) sweet rice wine (Jiuniang)
• 2 tsp (8g) sugar
• 1 tsp (3g) ground Sichuan peppercorns
• 2 tbsp (30g) orange juice

Instructions

1. Combine the beef and marinade ingredients and marinate for about 20 minutes.
2. Combine the sauce ingredients in a small bowl and mix well. Set aside.
3. Heat vegetable oil over medium-high heat until it reaches 375°F (about 190°C). Fry the beef in the oil until it browns. Remove the beef from the wok and set it aside.
4. In the wok, reserve 1 tablespoon (13g) of oil. Add red chili peppers, green onions, minced garlic, and minced ginger, stir-frying for 30 seconds until fragrant. Put the fried beef back into the wok and stir-fry for 30 seconds. Add the orange zest and orange peel to the wok. Pour in the sauce mixture and stir-fry for another minute until the sauce thickens. Serve hot over steamed rice or noodles. Enjoy!