I have been sitting on this recipe for months until blood oranges came into season. And then, what the heck? It’s prime blood orange season and I can’t find them anywhere! Finally, a few weeks ago I spotted a few bags tucked in among the mandarin oranges and the tangerines in the produce section. I quickly snatched up a bag and once home, began making plans for Szechwan Beef with Blood Oranges.
Before this recipe, my only experience with Szechwan beef was the gloopy stuff you find sitting under a heating lamp at a Chinese buffet. This is completely different. The sauce is light, the dish is fresh – perfect for a light meal and easy on your waistline.
- 1 tablespoon rice wine or dry sherry
- 2 tablespoons light soy sauce
- 2 tablespoons honey
- 4 tablespoons freshly squeezed blood orange juice
- ⅛ teaspoon ground white pepper
- 1 (1 lb.) skirt or flank steak
- 1 tablespoon canola oil
- 3½ ounces fresh shiitake mushrooms, stems removed, sliced
- 1 tablespoon water, optional
- 1 blood orange, peeled and segmented
- 1 green onion, chopped
- Mixed salad greens
- In small bowl, combine rice wine, soy sauce, honey, orange juice, and pepper. Stir until honey is dissolved. Pour mixture into a large resealable plastic bag. Add steak and allow to marinate for 30 minutes.
- In a large sauté pan or skillet, heat oil over medium high heat. Remove steaks from resealable bag and reserve marinade. Add steak to the pan and cook until both sides are brown, about 1-2 minutes per side for rare. Remove steak from pan and set aside. Allow to rest for 15 minutes.
- Pour reserved marinade into pan and cook for 30 seconds until sauce has thickened. Add mushrooms and cook until softened, about 5-7 minutes. If needed, add water to create steam and help the mushrooms along.
- Slice steak across the grain. Combine with mushrooms. Layer salad greens on a large platter or on individual serving plates. Spoon steak mixture over salad greens. Garnish with orange segments and green onions.