Orange-flavoured Beef

GuiZhou Niu Rou

500g lean fillet or sirloin steak

3 tablespoons groundnut or vegetable oil

2tablespoons finely chopped garlic

2tablespoons peeled and finely chopped fresh root ginger

1small onion, coarsely chopped

3 tablespoons sichuan preserved vegetables, rinsed and finely chopped

2 large fresh red chillies, deseeded and finely shredded

2 tablespoons dried citrus peel, soaked in warm water for 20 minutes, drained and coarsely chopped, or finely grated fresh orange zest

2tablespoons chicken stock

12 tablespoons shaoxing rice wine or dry sherry

1tablespoon chilli bean sauce

1 tablespoon dark soy sauce

2teaspoons roasted ground sichuan peppercorns

2teaspoons sugar

2teaspoons sesame oil

chopped spring onions, to garnish

2 teaspoons light soy sauce

2 teaspoons dark soy sauce

1tablespoon Shaoxing rice wine or dry sherry

2 teaspoons peeled and finely chopped fresh root ginger

2teaspoons sesame oil

2teaspoons salt

1teaspoon sugar

2 teaspoons cornflour

Beef, which plays a secondary role in Chinese cuisine, is enhanced with a distinctively flavoured marinade and then stir-fried with tart citrus peel in this Kweichow-inspired recipe.

1. Cut the beef into slices about 3 cm(4 inches) long and 5 mm(14 inch) thick. Stack up the slices and finely shred the meat. Put the beef into a bowl, add all the marinade ingredients and mix well.

2. Heat a wok over a high heat until it is hot, then add the groundnut or vegetable oil. When the oil is very hot and begins to smoke, add the beef. Let the meat brown for 1 minute, then carefully stir-fry for another minute. Drain the beef in a colander, leaving 1 tablespoon oil in the wok.

3. Quickly reheat the wok and the oil. When it is hot, add the garlic and ginger and stir-fry for 20 seconds over a medium heat. Add the onion, preserved vegetables, fresh chillies and citrus peel or zest and stir-fry for another 20 seconds. Then add the stock, rice wine or sherry, chilli bean sauce, soy sauce, ground Sichuan peppercorns, sugar and sesame oil. Cook over a high heat for 30 seconds, then return the meat to the wok, add salt to taste and give the mixture several stirs to mix well.

4. Turn onto a platter, garnish with chopped spring onions and serve with rice, soup and a vegetable dish.

qingquang

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