Sichuan Orange Beef

Recipe courtesy Ching-He Huang, 2008
TOTAL TIME: 34 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 4 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • Marinade
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 2 tablespoons light soy sauce
  • 2 tablespoons honey
  • 4 tablespoons freshly squeezed orange juice
  • Pinch freshly cracked white pepper
    • Sichuan Orange Beef
    • 2 steak fillets or frying steaks
    • 1 tablespoon groundnut oil ( peanut)
    • 3 1/2 ounces fresh shiitake mushrooms, sliced
    • Water, as needed
    • 1 orange, peeled and segmented, for garnish
    • 1 spring onion (green), finely sliced, for garnish, optional
    • Mixed salad greens, for service
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    • Print Recipe

    Directions

    Sichuan cooking uses a lot of dried tangerine or orange peel in stocks to enhance the flavour of dishes. Inspired by ingredients such as dried tangerine peel and the citrusy-numbing hot Sichuan peppercorns, I have decided to use fresh oranges in my Sichuan orange beef. This dish is oh-so-simple to make and nutritious, too. The flavours are fresh and fruity, and it's one of my favourite healthy midweek suppers.
    For the marinade:
    Add the rice wine, soy sauce, honey, orange juice, and pepper to a bowl, and stir to combine. Add the beef steaks, and leave to marinate for 10 to 15 minutes.

    For the beef:
    Heat a pan over a high heat and add the groundnut oil. Place the steaks in the pan, and cook until they have browned on 1 side. Then, turn over to cook the second sides. Cook according to the desired degree of doneness: 1 to 2 minutes for rare, 2 to 3 minutes for medium and even longer for well done.

    When the steaks are finished, pour in the the remaining marinade, and cook for 30 seconds until the sauce is sticky. Lift the beef out of the pan, and transfer the portions to warmed serving plates. Cover with foil to keep warm.

    Add the shiitake mushrooms to the pan, and cook until softened. You can also add a splash of water to help create some steam to cook the mushrooms.

    To serve, plate the mushrooms alongside the steak and garnish with the orange segments and spring onion, if using. Serve with mixed salad greens.

    SERVINGS: 2
    Calories: 430
    Total Fat: 24 grams
    Saturated Fat: 8 grams
    Protein: 26 grams
    Total carbohydrates: 25 grams
    Sugar: 23 grams
    Fiber: 0 grams
    Cholesterol: 62 milligrams
    Sodium: 569 milligrams

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on January 24, 2014

      Flag

      I have cooked this recipe several times in the past. I saw Ching cook this on a food show in which she used Sichuan peppercorns I don’t understand why this recipe does not have them and her cook does not either. If you want to really make this dish shine use ¼ tsp roasted and crushed Sichuan Peppercorns in the marinade. I had to give 3 stars because of these omissions make it a 5 star add the peppercorns.

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    • on July 30, 2012

      Flag

      I doubled the sauce recipe, added crushed red pepper flakes, garlic and ginger to the marinade and let the filet soak for 8 hours. Doubled the mushroom and made brown rice. It was wonderful and I'll make it often.

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    • on July 10, 2011

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      Tasty and mild flavor at the same time.

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