Sichuan-Style Orange Beef recipe (2024)

FAQs

What is Szechuan beef made of? ›

This Szechuan beef recipe starts with thinly sliced flank steak that is coated in cornstarch and seasonings, then pan fried in a large skillet or wok until crispy. Remove the steak slices from the pan, then add in veggies, dried red chilies and Sichuan peppercorns.

The Origins of Orange Beef

Orange Beef is believed to have originated in the Hunan province of China, known for its bold and spicy flavors. The dish is a testament to the region's culinary expertise, showcasing a harmonious blend of sweet and spicy elements that tantalize the taste buds.

Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking. The velveting technique is very easy and gives amazing results.

Those who prefer a more intense heat may enjoy Hunan dishes more while those who look for a unique type of spice may look to Szechuan dishes instead.

Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997.

The Spice Narrative:

While Szechuan cuisine is known for its numbing spiciness, Hunan dishes are celebrated for their pure, unbridled heat.

In beef, the microscopic structure of the muscle fibers can cause light hitting them to diffract and form a rainbow on the cut surface of meat. Light can also diffract off other relatively smooth, flat surfaces such as butterfly wings and peaco*ck feathers, giving much the same effect.

Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn't spoiled necessarily.

Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color.

What is the meat of an orange? ›

Beneath the pith is the endocarp -- the part of the orange we eat. Each individually wrapped section of the orange meat is called a carpel. Carpels, in turn are each made up of smaller, individual juice filled sacs or juice follicles.

Forbearers of modern Mongolian cattle are known as Asian wild cattle or Turano-Mongolian cattle (Bos turano mongolicus). This breed was predominantly native to Mongolia and northern China.

What's the best cut of beef for making Mongolian Beef? Restaurants often slice up flank steak for this type of stir-fry. It's also a great choice for beginner cooks, because the grain on flank steak is really, really obvious, which makes it easy to make sure that you're slicing against the grain.