Orange-Flavored Beef with Warm Paksoi Salade
Ken Hom’s Orange-Flavored Beef
450 gr Boneless lean beef
2 t dark soy sauce
2 t rice wine
1 t finely chopped ginger
1 t cornstarch
1 t sesame oil
2 T oil
2 dried red chiles, cut in half lengthwise
1 T coarse chopped fresh orange peel, or 2 t soaked and
coarsely chopped dried orange peel
½ t roasted Sichuan peppercorns
2 t dark soy sauce
¼ t salt
1 t sugar
½ t sesame oil
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 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.
I think you have to be carefull for the sugar and dark soy sauce not to caramelise and burn!