Lunar New Year is two days away and starting tomorrow, which is Lunar New Year’s eve, every family—be it Chinese, Korean, Taiwanese, Malaysian, Singaporean, Vietnamese, etc. will be busy cooking up a storm for the much anticipated reunion dinner. I have invited my friends at Season with Spice back for a special post featuring the amazing and scrumptious Sichuan Orange Beef recipe. Season with Spice is now a full-blown online spice shop that specializes in the finest, highest quality, and exotic spices from all over the world. Remember to check out their store, and you can also win their spice kit on Rasa Malaysia. For those who celebrate Lunar New Year, I wish you a healthy, happy, and prosperous year of horse. Gong Xi Fa Cai, 马到功成!
A small, open shell with the seed mysteriously missing. Tiny sitting in the palm of your hand, but startling with its russet red, reptilian-like surface, with a resemblance to a Pac-Man ready to bite down. Pop one in your mouth and it challenges you to describe it in words as it transitions from one flavor to the next, and from one outrageous sensation to another.
It’s the indispensable spice of Sichuan cuisine. It’s the numbing, tingly spice that balances that extreme heat of all those chili peppers.
It’s the Sichuan Peppercorn.
While most often paired with dried red chili peppers in Sichuan cuisine, the multifaceted Sichuan pepper isn’t limited to spicy dishes. The pepper complements and enhances a variety of flavors, especially when matched with a citrus fruit.
With its ‘party-in-your-mouth’ sensation, Sichuan pepper has found its way into many creative citrusy combinations in marinades, salads, ice creams, and cocktails. And in stir-fry dishes like Sichuan Orange Beef.
Since many of us come to Rasa Malaysia for delicious yet approachable Asian recipes, I’m sharing my simple version of Orange Beef recipe here for you to cook up for a weeknight dinner after work.
For this Orange Beef recipe, slice beef thinly and coat well with a fresh, sweet & savory marinade consisting of orange juice & zest, ginger, honey, and soy sauce. Place in a hot wok, and toss with crushed Sichuan peppercorns to perfume and intensify the flavor.
With a fruity, exhilarating flavor from the bursts of citrus and Sichuan pepper that hit your taste buds with each bite, this Sichuan Orange Beef is best served with a bowl of white rice and a subtle veggie dish like steamed bok choy.
by Season with Spice
8 oz. beef sirloin – cut into thin strips
2 tbsp peanut oil
1 tbsp Season with Spice’s Sichuan Peppercorns – crushed
1 tsp Shaoxing rice wine or dry sherry (optional)
1 small red bell pepper – sliced thinly
2-3 scallions – cut into 2-inch pieces
2 tsp toasted sesame oil
For the marinade:
Juice from one orange (about 1/3 cup*)
Zest from one orange (about 1 tablespoon)
2 tablespoons reduced sodium soy sauce
1 tbsp honey
1 tbsp fresh ginger – minced
2 teaspoons cornstarch
1. In a bowl, whisk together all the marinade ingredients. Add in the beef and coat well. Leave to marinate for 10-15 minutes in the fridge.
2. Heat a wok on high fire. Add peanut oil, and swirl to coat. Toss in the crushed Sichuan peppercorns and do a few quick stirs until fragrant. Add in the beef, but keep the leftover marinade to the side. Pour in Shaoxing wine if using. Let sear for 1-2 minutes until slightly charred, then do a few quick stirs. Add in bell pepper and the white parts of the scallions, and give it a few more stirs.
3. Keep the heat on high, add in the leftover marinade, and toss to coat all the ingredients. When the sauce starts to simmer, stir in the scallion greens and toasted sesame oil. Dish out and serve immediately with rice.
Article printed from Rasa Malaysia: http://rasamalaysia.com
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