A mouthwatering dish from north and western china which i found in ” My Kitchen Table” by Ken Hom.
Ingredients
- 450 g lean beef steak
- 65 ml groundnut oil
- 2 dried red chilli peppers cut in half lengthways
- 1 tbsp dried orange peel soaked and coarsely chopped
- 2 tsp whole Sichuan peppercorns roasted and finely ground (optional)
- 1 tbsp dark soy sauce
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ½1 tsp sugar
- 2 tsp sesame oil
- For the marinade:
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 1½ tbsp finely chopped fresh root ginger
- 2 tsp cornflour
- 2 tsp sesame oil
Servings:
Instructions
- Cut the beef into thin slices 5cm (2in) long, cutting against the grain. Put the beef into a bowl, add all the marinade ingredients and mix well. Leave to marinate for about 20 minutes.
- 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 minutes 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 minutes, mixing well. Serve at once.
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