Fiery orange beef, Hunan style from James McNair's Beef Cookbook (page 68) by James McNair

  • dried orange peel
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  • green onions
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute beef flank or other tender lean beef for beef sirloin, dry sherry for Shaoxing rice wine, canned beef broth for beef stock,other vegetable oil for peanut oil, and dried small red chile peppers for red chiles.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef flank or other tender lean beef for beef sirloin, dry sherry for Shaoxing rice wine, canned beef broth for beef stock,other vegetable oil for peanut oil, and dried small red chile peppers for red chiles.

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