Rustle up this mouth-watering Chinese classic from the expert himself, Ken Hom. Packed full of succulent beef pieces and citrus bursts of orange, this dish is sure to be a big hit
Ingredients
- 450g lean beef steak
- 65ml groundnut oil
- 2 dried red chilli peppers, cut in half lengthways
- 1tbsp dried orange peel, soaked and coarsely chopped
- 2tsp whole Sichuan peppercorns, roasted and finely ground (optional)
- 1tbsp dark soy sauce
½
- tsp salt
½
- tsp freshly ground
- Black pepper
½
- tsp sugar
- 2tsp sesame oil, for the marinade
- 1tbsp dark soy sauce
- 1tbsp Shaoxing rice
- Wine or dry sherry
½
- bsp finely chopped fresh root ginger
- 2tsp cornflour
- 2tsp sesame oil
WEIGHT CONVERTER
Method
- To make dried orange peel:
- Peel the skin off an orange, scraping away as much of the white pith as possible or coarsely grate the peel.
- Lay on kitchen paper and dry in the sun, an airing cupboard or in a warm but turned off oven, until dry and very hard.
- Store in a tightly sealed container in a cool, dry place.
- To use, soak the required amount in warm water until it softens, then chop or slice according to the recipe.
- Add grated peel to dishes without soaking first.
- Cut the beef into thin slices 5cm long pieces, cutting against the grain. Put the beef into a bowl, add all the marinade ingredients and mix well. Leave to marinate for about 20 mins.
- Heat a wok or large frying pan over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, remove the beef from the marinade with a slotted spoon.
- Add the beef to the pan and stir-fry for 3–5 mins or until browned. Remove and leave to drain in a colander set inside a bowl. Pour off most of the oil from the wok or pan, leaving about 2 teaspoons.
- Reheat over a high heat, add the dried chilli peppers and stir-fry for 10 seconds.
- Return the beef to the pan, add the rest of the ingredients and stir-fry for 4 mins, mixing well. Serve at once.
Top Tip for making Ken Hom's beef and orange stir-fry
Make the dried orange peel in advance to save time so when you cook the dish you have your orange peel already prepared.
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