Ken Homs beef with orange recipe

• 450 g (15.9oz) 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 (2.3fl oz) groundnut oil
• 2 dried red chilli peppers, cut in half lengthways

1. Cut the beef into thin slices 5cm (2in) long, cutting against the grain.
2. Put the beef into a bowl, add all the marinade ingredients and mix well.
3. Leave to marinate for about 20 minutes.
4. Heat a wok or large frying pan over a high heat.
5. Add the groundnut oil and, when it is very hot and slightly smoking, remove the beef from the marinade with a slotted spoon.
6. Add the beef to the pan and stir-fry for 35 minutes or until browned.
7. Remove and leave to drain in a colander set inside a bowl.
8. Pour off most of the oil from the wok or pan, leaving about 2 teaspoons.
9. Reheat over a high heat, add the dried chilli peppers and stir-fry for 10 seconds.
10. Return the beef to the pan and add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
11. Serve at once.

lean beef steak, orange peel, sichuan, soy sauce, salt, ground black pepper, sugar, sesame oil, soy sauce, rice wine, fresh root ginger, cornflour, sesame oil, groundnut oil, red chilli peppers

Taken from www.lovefood.com/guide/recipes/26658/ken-homs-beef-with-orange-recipe (may not work)