Orange Beef with Sun-Dried Tomatoes

Serves 2 as a main course with rice, or 4 in sandwiches


Orange beef is a classic Sichuan recipe in which beef is stir-fried in an infused oil made with dried orange peel and dried hot peppers. I love dried orange peel in braised dishes, but I do not like the burnt flavor it takes on in this preparation. When stir-frying, I prefer to use fresh orange zest, which gives the finished dish a more delicate and refreshing flavor. Sun-dried tomatoes add a slightly smoky note of complexity.

I like to serve this in a sandwich with good bread, over white rice or wrapped in Peking Thin Pancakes.

Beef and Marinade:

Orange Zest:

  1. To marinate the beef: Place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/8-inch-wide slices on the diagonal, cutting against the grain.
  2. Mix the brandy and soy sauce in a bowl. Add the steak; mix. Add the cornstarch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. Let sit at room temperature for 20 minutes or up to 1 hour.
  3. Meanwhile, cook the orange zest: Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes. Drain, rinse under cold water, squeeze dry and set aside.
  4. Soak the sun-dried tomatoes in warm water for about 10 minutes, or until softened. Cut them into julienne.
  5. In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees F). Add the steak, using chopsticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well; set aside.
  6. Remove all but 2 tablespoons oil from the skillet. Add the orange zest, sun-dried tomatoes, scallions, garlic, gingerroot and jalapeño. Cook over high heat for 1 to 2 minutes, stirring, until the garlic is golden.
  7. Return the steak to the skillet, add the stock, stir well and cook, stirring, for 3 minutes, until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to a platter and serve.

Susanna Foo Chinese Cuisine
The Fabulous Flavors and Innovative Recipes of
North America's Finest Chinese Cook

by Susanna Foo
Photography by Louis B. Wallach
Chapters Publishing
October 15, 1995
30 full-color photographs throughout
ISBN: 1-881527-94-8


Susanna Foo Recipes

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This Archived Page created between 1994 and 2001. Modified August 2007