Tangerine Beef

This Szechuan-style stir-fry gets its name from dried orange peel, which releases fragrant citrus oils when it hits the screaming-hot wok. Combined with dried chili peppers and roasted Szechuan peppercorns, you get that signature numbing heat balanced by bright, floral citrus.

Slicing the flank steak paper-thin is the single most important step. Thin slices sear fast in hot oil, developing a caramelized crust in about two minutes before the interior overcooks. The marinade of soy sauce, rice wine, ginger, and cornstarch tenderizes the beef and gives each slice a light coating that crisps on contact with the wok.

Work fast once you start cooking. The dried chilies need only 10 seconds before they release their heat, and the final stir-fry with the seasonings takes just 4 minutes. Have everything prepped and within arm’s reach before you turn on the flame.

Kitchen Tips

• Freeze the flank steak for 20 minutes before slicing. Partially frozen meat cuts into thin, even strips much more easily
• Get the oil genuinely hot before adding the beef. If the meat doesn’t sizzle immediately on contact, the wok isn’t ready
• Remove the beef first, then cook the aromatics in a clean wok with just a tablespoon of oil. This prevents overcooking the meat
• Szechuan peppercorns should be dry-toasted and ground right before using for the strongest tingle

Variations

• Swap flank steak for thinly sliced chicken thighs for a lighter version
• Add a tablespoon of black vinegar to the seasoning mix for a tangier, more complex sauce
• Toss in blanched broccoli florets during the final stir-fry for a one-dish meal over rice