Orange-flavored beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - Ken Hom, Guest Chef MM:MK VMXV03A | ||
| ¾ | pounds | Boneless lean beef |
| 2 | teaspoons | Dark soy sauce |
| 2 | teaspoons | Rice wine or dry sherry |
| 1 | teaspoon | Finely chopped ginger root |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Sesame oil |
| ⅓ | cup | Oil, preferably peanut |
| 2 | Dried red chiles, cut in half lengthwise | |
| 1 | tablespoon | Coarse chopd fresh orange |
| Peel, or 2 ts soaked and | ||
| Coarsely chopd dried | ||
| Citrus peel | ||
| ½ | teaspoon | Fine grnd roasted Sichuan peppercorns (optional) |
| 2 | teaspoons | Dark soy sauce |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Sesame oil |
Directions
Orange-flavor beef is a northern Chinese specialty. Ken Hom's version, substituting fresh orange peel for the traditional dried tangerine peel, is a little different. CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the beef to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.