Beef with Preserved Tangerine Peel Recipe | Easy Chinese Dishes

Name: Beef with Preserved Tangerine Peel Recipe | Easy Chinese Dishes
Ingredients: 5–6 pieces preserved tangerine peel; 1 sweet orange; 700g (11⁄2lb) beef, rump, fillet or skirt steak, trimmed; 60ml (4tbsp) groundnut or corn oil; 2.5cm (1 inch) fresh ginger root, peeled and cut into silken threads; 6 spring onions, cut into 5-cm (2-inch) sections, white and green parts separated; 15ml (1tbsp) Shaohsing wine or medium dry sherry; 30–45ml (2–3tbsp) chilli sauce; 4ml (3⁄4tsp) salt; 5ml (1tsp) sugar; 10ml (2tsp) thin soy sauce; 10ml (2tsp) thick soy sauce; 10ml (2tsp) Shaohsing wine or medium dry sherry; 7.5ml (11⁄2tsp) potato flour; 30ml (2tbsp) water; 1 dried red chilli, seeded and chopped; 15ml (1tbsp) hot chilli oil; 2.5ml (1⁄2tsp) potato flour; 30ml (2tbsp) water or clear stock; 15ml (1tbsp) thick soy sauce

thehappyfoodie.co.uk

This hot, savoury and spicy beef with preserved tangerine peel from Yan-kit's Classic Chinese Cookbook is best served with rice.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

5–6 pieces preserved tangerine peel
1 sweet orange
700g (11⁄2lb) beef, rump, fillet or skirt steak, trimmed
60ml (4tbsp) groundnut or corn oil
2.5cm (1 inch) fresh ginger root, peeled and cut into silken threads
6 spring onions, cut into 5-cm (2-inch) sections, white and green parts separated
15ml (1tbsp) Shaohsing wine or medium dry sherry
30–45ml (2–3tbsp) chilli sauce
4ml (3⁄4tsp) salt
5ml (1tsp) sugar
10ml (2tsp) thin soy sauce
10ml (2tsp) thick soy sauce
10ml (2tsp) Shaohsing wine or medium dry sherry
7.5ml (11⁄2tsp) potato flour
30ml (2tbsp) water
1 dried red chilli, seeded and chopped
15ml (1tbsp) hot chilli oil
2.5ml (1⁄2tsp) potato flour
30ml (2tbsp) water or clear stock
15ml (1tbsp) thick soy sauce