Tangerine Peel Beef
Bright red in color with a tender texture, this signature beef with dried tangerine peel (chenpi) features a distinctive numbing-spicy heat balanced by a sweet finish and the citrus aroma of dried tangerine peel.
Ingredients
beef (washed, tendons removed, sliced)
500 g
dried tangerine peel (soaked in warm water, cut into small pieces)
40 g
dried chili peppers
20 g
Sichuan peppercorns
5 g
ginger
10 g
scallion segments
20 g
salt
10 g
Shaoxing wine
30 g
sugar
30 g
sesame oil
10 g
chili oil
10 g
broth
400 g
Instructions
1
Marinating
Wash the beef, remove the tendons, and slice it. Place in a bowl, add the salt, Shaoxing wine, ginger, and scallion, mix well, and marinate for about 20 minutes. Soak the dried tangerine peel in warm water, then cut into small pieces for later use.
2
Frying the Beef
Place a wok over high heat, add oil and heat until it reaches about 70% of smoking point. Add the beef slices and fry until the surface changes color and the moisture has nearly evaporated, then remove and set aside.
3
Reducing the Sauce
Add 40 g of oil to the wok. Once hot, add the dried chili, Sichuan peppercorns, and dried tangerine peel, and stir-fry until fragrant. Then add the scallion, ginger, beef, salt, Shaoxing wine, and sugar. Pour in the broth and bring to a boil. Reduce the heat to medium and let the sauce reduce. When the sauce is nearly dry, add the chili oil and sesame oil, toss well, and serve.
