Sichuan Tangerine Beef

Name: Sichuan Tangerine Beef
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb. Beef flank steak; Marinade; 1/4 tsp. Salt; 1 tsp. Shaoxing wine; 1/4 tsp. White pepper; 1 Stalk Green onions, cut Into 1/2 Inch Pieces.; 2 Slices Ginger, sliced; 1 tsp. Cooking oil; Frying; 1 1/2 qt. Cooking oil; Caramelized sugar mixture; 1/4 cup Cooking oil; 1/4 cup Granulated sugar; 1 1/2 cup Water; For the sauce; 2 tbsp. Cooking oil; 4 Stalks Dried Cayenne pepper; 1 tsp. Sichuan peppercorn; 1 cup Salted chicken stock; 2 Stalks Green Onions, Cut Into 1/2 Inch Pieces.; 2 Slices Ginger, sliced; 1 tsp. Shaoxing wine; 1/2 tsp. Sugar; 1/4 cup Dried Tangerine peel; 2 tsp. Chili oil; 1/4 tsp. Sesame oil

Chef Chen Yichun

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5 stars rating if you like it!

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Hot Sichuan Beef with a sweet and tangy sauce, it’s a perfect combination of fire and sweet fused into a single recipe. This Chinese beef recipe is best accompanied by piping hot jasmine rice.

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

1 lb. Beef flank steak
Marinade
1/4 tsp. Salt
1 tsp. Shaoxing wine
1/4 tsp. White pepper
1 Stalk Green onions, cut Into 1/2 Inch Pieces.
2 Slices Ginger, sliced
1 tsp. Cooking oil
Frying
1 1/2 qt. Cooking oil
Caramelized sugar mixture
1/4 cup Cooking oil
1/4 cup Granulated sugar
1 1/2 cup Water
For the sauce
2 tbsp. Cooking oil
4 Stalks Dried Cayenne pepper
1 tsp. Sichuan peppercorn
1 cup Salted chicken stock
2 Stalks Green Onions, Cut Into 1/2 Inch Pieces.
2 Slices Ginger, sliced
1 tsp. Shaoxing wine
1/2 tsp. Sugar
1/4 cup Dried Tangerine peel
2 tsp. Chili oil
1/4 tsp. Sesame oil

Directions:

Season the beef sliced with salt, half of Shaoxing wine, and ground white pepper; mix well and add slices of green onions and ginger.

Drizzle the mixture with 1 teaspoon of cooking oil and mix well. Marinate for 15 minutes.

Place 1 1/2 qt. oil into a heated wok and fry the beef slices for 3 minutes.

Strain the beef slices and refry for a seconds time on very high heat until crisp for 30 seconds. Strain and transfer to a serving plate. Remove the oil.