Recipe

This is a dish from northern and western China. The Chinese always use dried peel – the older the skin, the more prized the flavour. It’s easy to make your own dried peel (see below), but I have often made this dish with fresh orange peel and find that the tartness works just as well with the robust flavour of the beef. This is an easy dish to make and is a pleasant change of flavour from the usual stir-fried beef recipes.

 

resized Ken Hom-BEEF WITH ORANGE - 100 easy Chinese Suppers

 

Recipe & Picture Provider

mr ken_hom_obe

Mr Ken Hom O.B.E.

Ingredients: (Serves 4)

  • 450g (1lb) lean beef steak

  • 65ml (2½fl oz) groundnut oil

  • 2 dried red chilli peppers, cut in half lengthways

  • 1 tbsp dried orange peel, soaked and coarsely chopped*

  • 2 tsps whole Sichuan peppercorns, roasted and finely ground (optional)

  • 1 tbsp dark soy sauce

  • ½ tsp salt

  • ½ tsp freshly ground black pepper

 

 

  • 1½ tsps sugar

  • 2 tsps sesame oil

 

For the marinade:

  • 1 tbsp dark soy sauce

  • 1 tbsp Shaoxing rice wine or dry sherry

  • 1½ tbsps finely chopped fresh root ginger

  • 2 tsps cornflour

  • 2 tsps sesame oil
  

 

 

Method:

  • Cut the beef into thin slices 5cm (2in) long, cutting against the grain. Put the beef into a bowl, add all the marinade ingredients and mix well. Leave to marinate for about 20 minutes.

  • Heat a wok or large frying pan over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, remove the beef from the marinade with a slotted spoon. Add the beef to the pan and stir-fry for 3–5 minutes or until browned. Remove and leave to drain in a colander set inside a bowl.

  • Pour off most of the oil from the wok or pan, leaving about 2 teaspoons. Reheat over a high heat, add the dried chilli peppers and stir-fry for 10 seconds.

  • Return the beef to the pan, add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve at once.

 

* Special Touches:

To make dried orange peel, peel the skin off an orange, scraping away as much of the white pith as possible or coarsely grate the peel. Lay on kitchen paper and dry in the sun, an airing cupboard or in a warm but turned off oven, until dry and very hard. Store in a tightly sealed container in a cool, dry place. To use, soak the required amount in warm water until it softens, then chop or slice according to the recipe. Add grated peel to dishes without soaking first. 

 

Source:

Ken Hom, 2012.  100 Easy Chinese Suppers .  Ebury Publishing, £7.99.

 

菜譜

這道菜源自華北與華西地區。中式烹飪中經常會使用到陳皮；陳皮越陳，味道越佳。自製陳皮非常簡單，詳細方法參見下文。不過我總是用新鮮橘皮來做這道菜，因為新鮮橘皮的酸冽香氣與牛肉濃厚的味道也很相宜。這是一道簡單的菜式，同時也有別於一般的牛肉小炒食譜，為你帶來一種宜人的新風味。

 

 

resized Ken Hom-BEEF WITH ORANGE - 100 easy Chinese Suppers

 

菜譜與圖片提供者

mr ken_hom_obe

譚榮輝先生

原料： （四人份）

      • 精牛肉 450 克 / 1 磅

      • 花生油 65 毫升 / 2½ 液量盎司

      • 紅辣椒幹 2 隻，縱向切成兩半

      • 陳皮 1 湯匙，泡發後粗粗切碎*

      • 原粒花椒 2 湯匙，炒香後磨成粉末（可選）

      • 老抽 1 湯匙

      • 鹽 ½ 茶匙

      • 現磨黑胡椒粒 ½ 茶匙

 

 

  • 糖 1½ 茶匙

  • 麻油 2 茶匙

 

醃料：

  • 老抽 1 湯匙

  • 紹興酒或幹雪利酒 1 湯匙

  • 細細切碎的新鮮薑粒 1½ 湯匙

  • 生粉 2 茶匙

  • 麻油 2 茶匙

 

 

 

做法：

      • 將牛肉按橫紋切成 5 釐米（2 英寸）長的肉片，放進碗裏，與所有醃料拌勻後醃漬約 20 分鐘。

      • 用猛火加熱炒鑊或大的平底鍋。倒入花生油，當油加熱至微微冒煙時，用漏勺把牛肉從醃料中取出，炒 3-5 分鐘或直至變成褐色。把炒好的牛肉倒入用碗盛著的濾篩中瀝油。

      • 鑊裏留下大約 2 茶匙的油，再次猛火加熱後，放辣椒幹炒 10 秒鐘。

      • 把牛肉倒回鑊中，加入其他配料拌勻，炒 4 分鐘。馬上上桌。

 

* 製作陳皮：

將橘子剝皮後，儘量除去白色的橘絡，或將橘皮擦成粗絲。把處理好的橘皮鋪在廚房餐紙上，在陽光下曬乾、在通風的櫥櫃裏陰乾或在溫暖但已熄火的烘爐裏烘乾均可。當橘皮變得很硬時即可裝入密封的容器，放置在陰涼、乾燥的地方貯存。使用時，取出需要的用量，用暖水泡至變軟，然後根據食譜將其剁碎或切絲。擦成絲的陳皮則不需浸泡，直接加入菜肴之中即可。

 

食譜與圖片來源：

譚榮輝《100 款簡單中式晚餐》（Ken Hom, 100 Easy Chinese Suppers ）, Ebury Publishing 2012 年1 月出版，£7.99。