Ken Hom’s beef with orange recipe
A classic Chinese beef recipe from the master himself.
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.
Ingredients
- 450 g lean beef steak
- 1 tbsp dried orange peel, soaked and coarsely chopped
- 2 tsp whole Sichuan peppercorns, roasted and finely ground (optional)
- 1 tbsp dark soy sauce
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
- 1.5 tsp sugar
- 2 tsp sesame oil for the marinade
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 1.5 tbsp tbsp finely chopped fresh root ginger
- 2 tsp cornflour
- 2 tsp sesame oil
- 65 ml groundnut oil
- 2 dried red chilli peppers, cut in half lengthways
- 15.9 oz lean beef steak
- 1 tbsp dried orange peel, soaked and coarsely chopped
- 2 tsp whole Sichuan peppercorns, roasted and finely ground (optional)
- 1 tbsp dark soy sauce
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
- 1.5 tsp sugar
- 2 tsp sesame oil for the marinade
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 1.5 tbsp tbsp finely chopped fresh root ginger
- 2 tsp cornflour
- 2 tsp sesame oil
- 2.3 fl oz groundnut oil
- 2 dried red chilli peppers, cut in half lengthways
- 15.9 oz lean beef steak
- 1 tbsp dried orange peel, soaked and coarsely chopped
- 2 tsp whole Sichuan peppercorns, roasted and finely ground (optional)
- 1 tbsp dark soy sauce
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
- 1.5 tsp sugar
- 2 tsp sesame oil for the marinade
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 1.5 tbsp tbsp finely chopped fresh root ginger
- 2 tsp cornflour
- 2 tsp sesame oil
- 0.3 cup groundnut oil
- 2 dried red chilli peppers, cut in half lengthways
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- 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 and add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve at once.
This year Ken celebrates 30 years as the nation’s favourite TV chef - to download a copy of his 30th career anniversary booklet, please visit www.kenhom.co.uk
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