Sichuan Orange Beef

Short-marinated beef steaks fried in a wok with a zesty orange, honey, and soy sauce glaze and shiitake mushrooms.

Beef High Protein Spicy Low Calorie Sichuan

Estimated Nutrition

Calories

422.1

kcal / serving

844.2 kcal total

Carbs

27.3g

per serving

54.6 g total

Fat

19.2g

per serving

38.4 g total

Protein

36.4g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Light Soy Sauce

Clear Honey

Fruits

piece

Orange

Peeled and segmented

Liquids

Shaoxing Rice Wine

Dry sherry can be substituted

Orange Juice

Meat

piece

Beef Fillet Steak

NutsSeeds

pinch

Ground White Pepper

OilsFats

Groundnut Oil

Vegetables

100

Shiitake Mushrooms

Fresh, sliced

100

Mixed Salad Leaves

piece

Spring Onion

Finely sliced

Method

Whisk the rice wine, soy sauce, honey, orange juice, and white pepper in a large bowl.

Add the beef steaks to the bowl, cover, and marinate in the fridge for 10 to 15 minutes.

Heat groundnut oil in a wok until smoking and fry steaks to desired doneness, reserving the marinade.

Transfer steaks to plates and cover with foil to rest for 5 minutes.

Cook the reserved marinade in the wok over high heat for 30 seconds until sticky.

Add mushrooms and a splash of water to the wok and cook for 4 minutes until softened.

Spoon mushrooms beside the steaks and garnish with orange segments, spring onion, and salad leaves.