Sichuan Orange Beef

We were planning on going with Singapore-style noodles tonight, but we've defrosted two beef steaks instead, so tonight I will make Sichuan orange beef.

On Saturday I picked up our copy of Chinese Food Made Easy. Opened it out on Singapore-style noodles and really liked the idea of it, decided we'd do that first in the week. So then went searching for another recipe to use our beef steaks we'd frozen. And came across Sichuan orange beef, here is the video from the show of this recipe.

Below is the ingredients & method for cooking it, I'll let you know how we get along with this one. We need to pick up Shaoxing rice wine & shiitake mushrooms on the way home. The rest we already have, though we may have drunk the OJ this morning.

I'll left the recipe as she did it on the show, in the book you can serve with either salad leaves or rice. We will be going with rice.

From Food

Serves 2

Ingredients

For the beef
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
2 tbsp clear honey
4 tbsp orange juice
pinch ground white pepper
2 beef fillet steaks
1 tbsp groundnut oil
100g/3½oz fresh shiitake mushrooms, sliced

To serve
mixed salad leaves
1 orange, peeled and segmented
1 spring onion, finely sliced (optional)

Method
1. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.

2. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.

3. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky.

4. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms.

5. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves.

From Food