Sichuan Orange Beef

Sichuan Orange Beef by

It’s the indispensable spice of Sichuan cuisine.  Forever linked by its name.  It’s the numbing, tingly spice that balances the extreme heat of all those chili peppers. It’s the Sichuan Peppercorn.

Sichuan Peppercorns available at

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.

Sichuan Orange Beef recipe by

I’m sharing my simple version of Sichuan Orange Beef here for you to cook up for a weeknight dinner after work.

Start by slicing the beef thinly and coating well with a fresh, sweet & savory marinade consisting of orange juice & zest, ginger, honey, and soy sauce.  Then place in a hot wok, and toss with crushed Sichuan peppercorns to perfume and intensify the flavor.

With a fruity, exhilarating sensation 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.

Sichuan Orange Beef stir fry recipe by

You can also find my Sichuan Orange Beef recipe featured on Rasa Malaysia – one of the biggest Asian food sites in the world.  We’ve teamed up with the creator of the site, Bee Yinn Low, to feature the recipe, as well as to giveaway some of our spices including Sichuan Peppercorns, Japanese Seven Spice, Tandoori Seasoning, Malaysian Satay Seasoning, and more. 

Please head over to Rasa Malaysia to enter the giveaway, and to find hundreds of delicious yet approachable Asian recipes.

Sichuan Orange Beef by

Sichuan Orange Beef recipe by Season with Spice 

8 oz. beef sirloin – cut into thin strips
2 tbsp peanut oil
1 tbsp 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.