Shopping list
1 tablespoon Shaoxing rice wine or dry sherry
2 tablespoons light soy sauce
2 tablespoons clear honey
60 ml fresh orange juice
pinch ground white pepper
2 beef fillet steaks
1 tablespoon groundnut oil
100g shitake mushrooms
mixed salad leaves
1 orange
1 spring onion
A combination of not so obvious ingredients are going into the dish of Chinese chef Ching-He Huang. Looking at the pictures you'd think the dish requires a lot of work, but it doesn't. It is quickly made, low in calories and super tasty! Like Ching-He recommends we serve it with rice and a green salad.
Slice the beef fillet steaks in strips. Then we make the marinade. Whisk the rice wine or sherry; soy sauce; honey; fresh orange juice and pepper well to combine.
Stir the meet into the marinade, cover the bowl with cling film and place the bowl in the fridge for 15 minutes.
Cook the rice as instructed on the package.
Cut the spring onion in little rings.
Sprinkle the spring onions on the salad.
Peel and cut the orange.
Then we start the stir frying!
Take the beef from the marinade, put the marinade aside for now.
Heat the wok until smoking, then add the oil.
Bake the beef strips 2 minutes on each side.*
Kook the marinade on high heat for 30 seconds.
* Place the beef on preheated plates and cover it with tin foil.
Fry the shitake for 2 minutes in the sauce then pour the sauce on the beef.
Top the dish with orange segments and little onion rings.
More recipes from Ching-He Huang can be found on her website >> http://www.chinghehuang.com/