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Szechuan Orange Ginger Beef

This Szechuan Orange Ginger Beef is a flavor-packed stir-fry! Sweet oranges, spicy ginger, and tender beef create a dish everyone will love!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Easy, Spicy, Stir-Fry
Servings: 4 servings

Ingredients

For the Marinade:

  • 2 whole oranges for juice and zest
  • ½ cup low sodium chicken broth for the marinade
  • 3 tablespoons low sodium soy sauce adds depth of flavor
  • 1 tablespoon cornstarch to thicken the sauce
  • ½ teaspoon red pepper flakes for that Szechuan heat
  • 1 tablespoon canola oil for cooking the beef

For the Stir-fry:

  • 1 pound beef top round trimmed and cut into ½ x 2 inch slices
  • ½ pound green beans trimmed and cut into 1 inch lengths
  • 1 medium yellow bell pepper seeded and cut into thin strips
  • 4 stalks green onions cut into 2 inch lengths
  • 2 tablespoons peeled, grated fresh ginger brings a warm spiciness
  • 2 large garlic cloves minced for aromatic richness
  • 2 cups hot cooked brown rice to serve alongside

Instructions

Method:

  • Start by juicing both oranges and setting the juice aside. Zest one of the oranges, avoiding the bitter white pith. In a bowl, mix ½ cup of chicken broth, 3 tablespoons of soy sauce, and 1 tablespoon of cornstarch until well combined. Add the orange juice and zest, along with the red pepper flakes to create your marinade.
  • Place the sliced beef in a resealable plastic bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.
  • While the beef is marinating, prep the green beans, yellow bell pepper, and green onions. Mince the garlic and grate the fresh ginger.
  • In a wok or large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the marinated beef in a single layer and let it sear for 2-3 minutes. Stir-fry for an additional 2-3 minutes until just cooked through. Remove and set aside.
  • In the same pan, add the green beans and bell pepper. Stir-fry for about 3-4 minutes until they start to soften. Add minced garlic and ginger, stirring constantly for another minute until fragrant.
  • Return the cooked beef to the pan and pour in the remaining ½ cup of chicken broth. Stir everything together, allowing the sauce to thicken slightly for about 2-3 minutes.
  • Add the green onions and toss gently. Serve the Szechuan Orange Ginger Beef over hot cooked brown rice.

Equipment

  • Wok or large skillet
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula or Wooden Spoon

Notes

  • Feel free to swap beef for chicken or tofu for a different protein source.
  • Use snap peas or broccoli instead of green beans for variety.
  • Adjust the heat by adding more or less red pepper flakes, or use fresh chili peppers.