Sichuan Orange Beef

Recipe courtesy Ching-He Huang, 2008

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5

Average Rating:

Total Reviews: 4

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  • on January 24, 2014

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    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

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    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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  • on June 12, 2011

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    This recipe is great if you follow the it to a tee, but you can use sake in place of the shaohsing rice wine or dry sherry. If you try and add more of the additives it will come out to strong tasting. This works very well over white rice. You can add more of the mushrooms.This does not alter the taste.

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