Tuesday, June 7, 2011

Chinese Orange Beef

The sweet citrus tang of oranges works well with the robust flavour of beef. With the addition of a few spices the Chinese flavor is complete. Leave the meat to marinade overnight if possible, but it must be left for at least 20 minutes. Aside from the time for marinading (when you can be having a relax) this is an extremely quick meal, but it tastes too good to stay as a workday staple, and should be brought out for entertaining. These quantities serve 4. It is best served on a bed of noodles. For added flavour consider using organic meat.


* 350g Lean rump beef, cut into strips
* 3 tsp Soy sauce
* 12mm Piece of fresh root ginger, grated or very finely chopped
* 1tbsp Dry sherry
* 1 tsp Flour
* 1 tsp Oil
* 1 Orange
* 1/2 tsp Chilli sauce
* 1 tsp Dark brown sugar


1. Make up the marinade, mix 1/3 of the soy sauce with the ginger, oil, flour and sherry. Add the beef, and leave to marinade for as long as possible (up to 24 hours).

2. Pare half the zest from the orange, and cut into fine strips, alternatively grate half the zest from the orange. Squeeze the orange and save the juice.

3. Drain the marinade from the beef and add the marinade to the orange juice. Stirfry the beef in a little oil until the beef is browned and cooked through.

4. Add the marinade mixture, chilli sauce, sugar and the rest of the soy sauce to the beef and stirfry for a further 2 minutes.

5. Serve immediately on a bed of noodles.

Photo: http://img4.myrecipes.com/i/recipes/ay/06/orange-beef-ay-1875300-x.jpg

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