Equipment
Ingredients
beef and marinade
- 15 ml shaoxing rice wine
- 30 ml soy sauce
- 43 g honey
- 60 ml orange juice
- ½ g white pepper, ground
- 2 beef fillet steaks
- 15 ml peanut oil
- 100 g shiitake mushrooms, sliced
to serve
- 50 g salad leaves
- 1 orange, peeled and segmented
- 1 scallion, finely sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 454 kcal
- Protein
- 41 g
- Carbohydrates
- 33 g
- Fat
- 18 g
- Fiber
- 3 g
- Sugar
- 26 g
- Sodium
- 938 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 104 mg
- Potassium
- 1011 mg
- Calcium
- 50 mg
- Iron
- 5.5 mg
- Magnesium
- 56 mg
- Phosphorus
- 484 mg
- Zinc
- 6.4 mg
- Vitamin A
- 175 mcg
- Vitamin C
- 29 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 44 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 6.0 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.75 mg
- Niacin
- 11.1 mg
- Folate
- 85 mcg
- Water
- 307 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large bowl, whisk together the rice wine, soy sauce, honey, orange juice, and white pepper until well combined.
Place the beef steaks into the marinade, ensuring they are fully coated. Cover the bowl with cling film and refrigerate for 15 minutes.
Place the wok over high heat and wait until it begins to smoke. Pour in the peanut oil and swirl to coat the surface.
Remove the beef from the marinade, reserving the liquid. Sear the steaks for 2-3 minutes per side (internal temp 52°C/125°F for rare or 60°C/140°F for medium).
Transfer the steaks to serving plates and cover tightly with foil. Let the meat rest for 5 minutes.
Pour the reserved marinade into the hot wok. Cook over high heat for 30 seconds, stirring constantly, until the liquid reduces into a thick, sticky sauce.
Add the sliced shiitake mushrooms to the sauce. Cook for 3-4 minutes until tender, adding a splash of water if the sauce becomes too thick.
Uncover the steaks and spoon the mushroom sauce over them. Garnish with orange segments and sliced scallions. Serve with salad leaves.
Chef's Notes
- For the best sear, ensure your wok is smoking hot before adding the oil. This high heat is crucial for achieving a beautiful crust on the beef and quick cooking.
- Don't overcrowd the wok when searing the beef. Cook in batches if necessary to maintain high heat and prevent steaming, which will result in a less desirable texture.
- When reducing the marinade, keep a close eye on it. The honey can cause it to caramelize and burn quickly. Aim for a thick, glossy consistency that coats the back of a spoon.
- For an extra burst of citrus flavor and visual appeal, consider zesting half an orange into the marinade. This adds a fragrant aromatic layer.
Storage
Refrigerator: 2 days — Store beef and sauce in an airtight container.
Reheating: Reheat gently in a pan over medium heat until the internal temperature reaches 74°C/165°F.
Troubleshooting
The sauce is too thin and watery
Cause: The marinade was not reduced at a high enough temperature or for a sufficient amount of time.
Fix: Continue to boil the sauce for an additional 1-2 minutes until it thickens.
Prevention: Ensure the wok is at high heat before adding the marinade and look for a syrupy consistency.
The beef is tough or dry
Cause: The steaks were overcooked or not rested properly.
Fix: Slice the beef very thinly against the grain to make it easier to chew.
Prevention: Use a meat thermometer to pull the steaks at 5-10 degrees before your target temperature; they will continue to cook while resting.
Cultural Context
Sichuan Orange Beef is a modern interpretation of classic Chinese flavors, drawing inspiration from the bold and complex profiles of Sichuan cuisine. While not a traditional dish with ancient roots, it embodies the Chinese culinary philosophy of balancing sweet, savory, and aromatic elements, often incorporating citrus for brightness and depth.
