Orange peel beef, by way of Sichuan and Old New York from The Wok - Recipes and Techniques (page 494) by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute mandarin, tangerine, or satsuma peel for chen pi and shoyu for light soy sauce.

  • amy_m9e21f on April 12, 2026

    I’ve made this several times, and was able to speed up the process by treating the beef like old school shake n bake fried chicken. Put the cornstarch mix in a large plastic bag, add portions of the sliced beef, and shake it hard. Much easier, faster and cleaner. Recommend making extra sauce. It’s delicious, and there wasn’t enough to fully coat the beef. (Maybe that’s just me… but I wanted more…) Found the peel on Amazon. It definitely makes the recipe.

  • bwhip on May 31, 2022

    Very tasty, not too difficult. I couldn’t find Chen Pi, so used mandarin peels instead. I think it needs about double the amount of sauce. Speaking of the sauce, it seemed odd that the recipe never said to remove aromatics like the cinnamon stick, star anise, chiles, peel, etc. I removed them just before adding the beef.

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