Reduce heat to medium. Sprinkle with the sichuan peppercorns and toss briefly. Deep fry the beef twice by dipping the fried beef into the batter again and deep fry until they turn golden brown. Add the orange sauce and cooks until it thickens. Add onion and water chestnuts and stir 30 seconds.
Add the zest chilies and scallions and stir fry for 30 seconds. Add the sauce and sugar and heat for 10 seconds. Heat up a skillet with the oil and stir fry the garlic until aromatic. Place empty wok back on high heat add garlic and green onion. Add sauce and stir well to coat.
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Transfer the beef into the skillet stir to combine well. Garnish with a few twists of orange or tangerine zest. Add beef stir to break it up. In a small bowl mix together the sugar rice vinegar orange juice concentrate salt and soy sauce. Fry for 2 to 3 minutes til the outside is crispy.
Fry for 2 to 3 minutes til the outside is crispy. Transfer the beef into the skillet stir to combine well. This crispy orange beef is super easy to make and way better than take out. Add the zest chilies and scallions and stir fry for 30 seconds. Add the beef and stir fry for one to two minutes until the beef is coated with the sauce and cooked through.
In a small bowl mix together the sugar rice vinegar orange juice concentrate salt and soy sauce. Reduce heat to medium.
