Sichuan Orange Beef

sichuan orange beef Chinese recipe noodles pasta spicy vegetables

You don’t have to order out or eat at a Chinese restaurant any more to enjoy Sichuan Orange Beef.  You can make it at home within just 15 minutes – just be prepared to have your socks knocked off by the flavor!  This isn’t the overly-sweet, super goopey stuff you often find in restaurants here.  This version is more reminiscent of what you would find in Sichuan.

Sichuan is a region in southwest China and is also referred to as “heavenly country” because of its abundance of food and natural resources.  And it is of course home of Sichuan cuisine.  One ancient Chinese writer noted that the “people of Sichuan uphold good flavour, and they are fond of hot and spicy taste.”  And he was certainly correct.  Kung Pao Chicken, another recipe you don’t want to miss, is one example of sichuan cuisine.  The Pappardelle’s pasta used in this Sichuan Orange Beef, Orange Szechuan Linguine, is actually quite spicy, hence the omission of additional heat in the recipe.  If you’re using another pasta, or rice, you can add some red chilies or hot chile paste to the sauce to accommodate your taste.

I already shared how I feel about so-called “flavored” store-bought pasta in a previous post.  Exactly, what flavor??  The “flavor” is generally non-existent, which is why I’ve used Pappardelle’s pasta again for this dish.  When they say “flavor” they mean FLAVOR.  I am not getting paid or otherwise compensated to promote Pappardelle’s.  I just like sharing quality products with you that I’ve discovered and come to love.  Pappardelle’s pasta is one of them.

Now, for the GIVEAWAY!  I want you to experience for yourself just how good this pasta is and Pappardelle’s is going to share the love with you!

One lucky winner will be randomly selected to win TWO 16 oz packages of Papparedelle’s pasta!  One is the pasta featured in this dish, Orange Szechuan Linguine, and the other…IS YOUR CHOICE!!  How fun is that!  No shipping charges or anything.  Giveaway is open to U.S. addresses only.  Head on over to Pappardelle’s and check out their super duper long list of pastas.  Choose any one of their “Dried Pastas” (see top left column).

Papparedelles 9

Want to win?  Want to win again? (for those of you have have won previous giveaways)  Here’s how to enter (please read carefully):  Leave a comment below with the Pappardelle’s pasta flavor you’re most interested in (you can always change your mind later).  That counts as ONE entry.  If you want to increase your chances of winning, you can “like” The Daring Gourmet on Facebook and/or “follow” The Daring Gourmet on Pinterest and/or follow The Daring Gourmet on Twitter.  Leave a SEPARATE COMMENT for each item completed (saying that you did it) and you’ll have a total of FOUR entries!  If you’ve already “liked” and “followed” The Daring Gourmet, simply leave three separate comments stating that you’ve already done each one and you’ll also get each of those  additional entries!  Got it?  Then let’s get started!!

This giveaway begins June 5th and will end June 10th.  One winner will be randomly selected and notified via email.  The winner will be given 48 hours to respond or another winner will be selected.

*Note:  Of course I’m hoping that you’ll “like” and “follow” my blog not just for the sake of the giveaway, but because you genuinely like the recipes!  So I’ll assume that if you do “like” and “follow” it has absolutely nothing to do with the giveaway :)

And now for the RECIPE!!

Note:  This recipe calls for Sichuan Peppercorns, which have a very unique flavor that cannot be adequately substituted with anything else.  You can find them online HERE.

They’re used in a great many Chinese dishes, including this fantastic Kung Pao Chicken.

Sichuan Szechuan Orange Beef recipe

Cut the beef into thin strips.

Orange Sichuan Beef prep 1

Zest and juice the entire orange.

Orange Sichuan Beef prep 2

Mince the ginger.

Orange Sichuan Beef prep 3

In a bowl, combine the orange juice, zest, ginger, sichuan peppercorns, soy sauce, cornstarch, sugar, and sesame oil.

Orange Sichuan Beef prep 4 Orange Sichuan Beef prep 5

Place the beef strips in the marinade/sauce and stir to combine.  Set the beef aside while you’re preparing the remaining ingredients.

Orange Sichuan Beef prep 6

Thinly slice the carrots at a diagonal angle.  Slice the green onions diagonally in 1-inch pieces, keeping the white parts separate as they require a little longer cooking time than the soft green parts.

Orange Sichuan Beef prep 7

Heat the oil in a wok or skillet over high heat and quickly stir fry the beef, reserving the marinade/sauce.

Orange Sichuan Beef prep 8

Fry until lightly browned on all sides.

Orange Sichuan Beef prep 9

Add the carrots and white parts of the green onion and cook for 30 seconds.

Orange Sichuan Beef prep 10

Add the reserved marinade/sauce, reduce the heat, and simmer for two minutes.

Orange Sichuan Beef prep 11

Add the green onions and stir to combine.

Orange Sichuan Beef prep 12

That’s it!  Now you have a perfectly luscious sauce.

Orange Sichuan Beef prep 13

Serve over Pappardelle’s Orange Szechuan Linguine or pasta of your choice, or with steamed rice.

Orange Sichuan Beef prep 14 Orange Sichuan Beef with noodles pasta recipe

Sichuan Orange Beef (+ GIVEAWAY!)
 
Prep time
Cook time
Total time
 
:
Serves: 2
Ingredients
  • 8 oz. Pappardelles Orange Szechuan Linguine or pasta of choice, prepared al dente according to package directions (or serve with rice if preferred)
  • 8 oz. lean beef steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 large carrot, thinly sliced diagonally
  • 3 green onions, sliced diagonally in 1 inch pieces, the whites separated from the greens
  • For the marinade/sauce:
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons sesame oil
  • ½ teaspoon ground sichuan peppercorns
  • Zest of one orange (about 1 tablespoon)
  • Juice of one orange (about ¼-1/3 cup)
Instructions
  1. Combine all the marinade/sauce ingredients in a medium bowl. Add the beef and stir to combine. Set aside while preparing carrot and green onions.
  2. Heat the oil in a wok or skillet over high heat. Add beef, reserving the marinade, and fry quickly until lightly browned. Add the carrot and the whites of the green onions and stir fry for 30 seconds.
  3. Add the marinade/sauce and stir to coat. Simmer for 2 minutes. Add the remaining green onions and stir to combine.
  4. Serve the beef mixture over the hot pasta.

 

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39 Responses

  1. Shannon

    wrote on

    Calypso blend

  2. Shannon

    wrote on

    Liked on FB.

  3. Shannon

    wrote on

    Follow on pintrest.

  4. Shannon

    wrote on

    Follow on Twitter

  5. wrote on

    Difficult choice of another flavor of pasta. I think the lime/cilantro (two of my favorite flavors) or the Pasta Luce (low carb/high protein) that I can’t find in my city. Or chocolate!!!!!!! I’d find something to make with chocolate pasta. I know: I could put in a request for a recipe using chocolate pasta. :-)) Today’s recipe sounds wonderful – I love good Chinese food.

  6. Tori

    wrote on

    my fav is Lemon Basil Fettuccine!

  7. Laura

    wrote on

    WOW!! The basil/garlic pasta sounds pretty awesome!!! Thanks for this giveaway!!! ANd this recipe!!! YUMM!

  8. Susan

    wrote on

    Ooooooo, this looks so yummy! I saw the note about where to get the peppercorns, but is there a specialty store for the pasta or is that found at normal grocery stores? I am going to make this! Yum, oh yum!

    • The Daring Gourmet

      wrote on

      Hi Susan! Pappardelle’s has several locations where they sell their pasta, mostly at farmer’s markets, but they have some stores as well (I’m fortunate in that WA has several farmer’s markets that sell it). Of course their pasta can also be purchased from their website. See this link for their various locations throughout the U.S.: http://www.pappardellespasta.com/content/locations.php

      • wrote on

        You also live close to one of my favorite craft breweries: The Pike Brewing Co. I envy you!

  9. Marysue Feltman

    wrote on

    I would love to try the Asian Orzo next!

  10. Marysue Feltman

    wrote on

    I like you on FB (Sue Lily)

  11. Marysue Feltman

    wrote on

    I follow you on Pinterest (Mary Feltman)

  12. Marysue Feltman

    wrote on

    I follow you on Twitter (@NativeOrchid)

  13. wrote on

    Liked youf Facebook

  14. wrote on

    Following on Pinterest

  15. wrote on

    Following on Twitter

  16. Analecia

    wrote on

    I think the Roasted Red Pepper Lasagna noodles sounds amazing!! Yum! Your recipe looks delicious!

  17. Danielle T

    wrote on

    the gourmet five pasta blend soudns good!

  18. wrote on

    I would choose the Tri Color Wheels. They don’t sell Wagon Wheel Pasta here anymore! I would also be interested in the Red Jalapeno Fettuccine — lots of goodies here!

  19. wrote on

    I follow you on Pinterest as cezovski9

  20. wrote on

    I like you on Facebook as Carolsue Anderson

  21. wrote on

    I follow you on Twitter as @MsCarolsueA

  22. wrote on

    I’d love to try the Sweet Potato Pappardelle.

  23. Liz Blunt

    wrote on

    I’d love to try the lemon chive angel hair pasta!

    • The Daring Gourmet

      wrote on

      Thanks for the compliment and for stopping by! :)

  24. Beth

    wrote on

    I would love to try the gf porcini mushroom. Sounds so good with chicken marsala!!

    • The Daring Gourmet

      wrote on

      That DOES sound terrific, Beth! As both a porcini mushroom and chicken marsala fan, be sure to check out my recipe for Chicken Marsala – I sneak in a generous amount of ground porcini and the resulting flavor is out of this world! See recipe here: http://www.daringgourmet.com/2013/01/08/chicken-marsala/

  25. wrote on

    I’d like to try the Garlic Parsley Fettuccine

  26. wrote on

    I follow you on twitter @amylou61

  27. Cheryl W.

    wrote on

    Oh my goodness, I nearly had a stroke looking through the list. I never knew the world of flavored pastas. If I had to choose one, Porcini Mushroom Linguine, would be my first pick. Wow, is all I got. Thanks for the opportunity to enter.

    • The Daring Gourmet

      wrote on

      No kidding, Cheryl! Pappardelle’s should have some kind of disclaimer, or at least a warning notice upon entering their site! I’ve never seen such a vast variety of pasta flavors before either. Pappardelle’s is very unique indeed. I can’t wait to try more of their flavors.

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