Chen pi beef or tangerine peel beef is a traditional dish originating from Guangzhou. This Cantonese dish is usually made with a combination of beef (sirloin or rump steak), dried tangerine peel, scallions, garlic, sugar, sesame oil, and vegetable oil.

The meat is cut into thin strips and mixed with baking soda and water. The dried tangerine peel is soaked in water, drained, and sliced into thin strips. The garlic is fried in a wok until light brown, and it's then mixed with the beef. The combination is stir-fried over high heat and mixed with tangerine peel, sugar, scallions, water, and sesame oil.

The dish is stir-fried until the meat is fully cooked, and it's then served in deep bowls with rice on the side. A slightly different version of the dish is quite popular in Sichuan.