Spicy beef slices with tangerine peel (Chen pi niu rou) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 165) by Fuchsia Dunlop

  • Szechuan pepper
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
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  • EYB Comments

    Can substitute rabbit or chicken for beef flank steaks, Shaoxing rice wine for Sichuan fermented rice wine, and medium-dry sherry for Shaoxing rice wine. See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute rabbit or chicken for beef flank steaks, Shaoxing rice wine for Sichuan fermented rice wine, and medium-dry sherry for Shaoxing rice wine. See recipe for variation.

  • minerva on June 03, 2013

    Have tried with oven baked tofu instead of fried beef, omitting marinade. Beef is richer, baked tofu is healthier. Both good.

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