Sichuan Style Orange Beef With Sugar Snap Peas Recipes

SICHUAN-STYLE ORANGE BEEF WITH SUGAR SNAP PEAS

Steps:

• Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl.
• Combine beef and 1/3 cup orange juice mixture in a 12" non-stick skillet. Cook over medium-high heat until liquid has evaporated and beef is caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.
• Add the remaining orange juice mixture and the snap peas to now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.

CRISPY ORANGE BEEF

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.

ORANGE GLAZED SUGAR SNAP PEAS

Steps:

• Steam peas for several minutes until crisp tender.
• Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
• Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
• Serve warm.

SZECHUAN CRISPY ORANGE BEEF

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.

SPICY ORANGE BEEF WITH VEGETABLES

Steps:

• Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl.
• Toss well to coat and set aside.
• Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside.
• Heat nonstick skillet (large) over med-high heat until a drop of water sizzles.
• Add 2 tsp oil, then add beef.
• Stir-fry until cooked through.
• Transfer to a plate.
• Add remaining 2 tsp oil, then add the ginger.
• Stir-fry until fragrant.
• Add the green beans, bell pepper, and carrot.
• Stir fry until crisp-tender.
• Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
• Add the beef and cook until hot.

SICHUAN-STYLE SPICY ORANGE BEEF

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!