Stir-fried beef with orange
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 lengthwi | ||
| 1 | tablespoon | Coarsely chopped orange peel |
| (fresh) -=OR=- soaked and coarsely chopped | ||
| Dried citrus peel | ||
| ½ | teaspoon | Ground Sichuan peppercorns |
| (Roasted), (optional | ||
| 2 | teaspoons | Dark soy sauce |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Sesame oil |
Directions
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 minute 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 KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :