Szechuan Orange Beef (Stir-Fry)

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“Easy, sweet, and spicy. Classic Szechuan stir-fry. Serve with a green vegetable over rice.”

Ingredients Nutrition

  • 1 lb lean beef steak, sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen)
  • 2 fluid ounces peanut oil
  • 2 dried red chili peppers, cut in half lengthwise
  • Marinade
  • 1 tablespoon dark soy sauce
  • 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
  • 1 12 tablespoons gingerroot, finely chopped
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame oil
  • Sauce
  • 12 cup orange juice
  • 1 tablespoon dried orange peel, soaked and coarsely chopped
  • 14 teaspoon szechuan peppercorns, roasted and finely ground
  • 2 tablespoons dark soy sauce
  • 12 teaspoon salt
  • 1 12 teaspoons sugar
  • 14 teaspoon sesame oil
  • 3 garlic cloves, minced


  1. In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
  2. Combine sauce ingredients; set aside.
  3. Heat wok over high heat, then add peanut oil (be careful of splattering).
  4. Remove beef from marinade and stir-fry until browned (3 minutes).
  5. Remove and let drain through a sieve.
  6. Pour most of the oil out of the wok, reserving about 2 teaspoons.
  7. Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
  8. Return the beef to the pan and add sauce.
  9. Stir-fry for 3 minutes, mixing well.
  10. Serve immediately.

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