Recipe By : Vogue, Nov 1993
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
350 kg Beef rump
Dried tangerine peel *
1 tb Water
Marinade:
1/4 ts Salt
2 1/2 ts Corn flour
50 ml Water
2 tb Peanut oil
Sauce:
1 1/2 tb Peanut oil
1 ts Szechwan peppercorns
6 Shallots -- trimmed,
- cut in 2 cm lengths
2 cl Garlic -- peeled,
- chopped very finely
50 g Fresh ginger -- finely grated
700 ml Chicken stock
3 1/2 ts Hot bean paste
1/2 tb Oyster sauce
1 ts Rice vinegar
20 g Yellow rock sugar
Snow Pea Shoots:
1 1/2 tb Peanut oil
200 g Snow pea shoots
50 g Fresh ginger -- juice of *
1 tb Shaohsing yellow rice wine
60 ml Chicken stock
1/3 ts Salt
To Cook The Beef:
400 ml Peanut oil
To Finish The Dish:
12 Shallots -- white part only,
- cut into 2.5 cm length
10 Bamboo shoots -- sliced
1 cl Garlic -- peeled, chopped finely
1 ts Corn flour -- mixed with:
2 ts Water
Prepared tangerine peel paste
1 tb Shaohsing yellow rice wine
* Ginger juice extracted from squeezing 50 g fresh ginger wrapped in
a piece of muslin.
To Prepare The Tangerine Peel:
Cover peel with water and soak for 6 hours. Remove the peel, place in
a heat-proof vessel with the 1 tb of water and steam for about 4 to
5 hours. Puree the steamed peel in a food processor until a paste and
set aside.
To Prepare The Beef:
Slice the beef across the grain into thin 5 cm long slices. Combine
salt, corn flour, water, and oil then toss the beef in the mixture
and set aside for 30 minutes.
To Make The Sauce:
Heat the oil in a wok and fry the peppercorns over moderate heat
until they turn black. Add the shallots, garlic, and ginger and fry
for about 3 minutes. Add the stock, cover the wok and cook until
200 ml of liquid remains. Strain the liquid through a fine sieve and
return to the wok. Stir in the hot bean paste, oyster sauce, vinegar,
and sugar. Cook until the sugar has dissolved. Set aside in a bowl.
To Cook The Snow Pea Shoots:
Clean the wok, add the oil and stir-fry the snow pea shoots for about
15 seconds. Add the ginger juice, rice wine, stock, and salt and cook
for a further 30 to 45 seconds. Remove the snow peas, drain
thoroughly, and arrange around the edge of the serving plate.
To Cook The Beef:
Wipe the wok clean again and add 400 ml of oil. Place over moderate
heat until the oil reaches about 180°C, then add the beef slices and
cook, stirring quickly until the beef browns slightly, about
20 seconds. Remove the beef and set aside to drain.
To Finish The Dish:
Drain away the oil leaving about 1 tb in the wok. Add the shallots,
bamboo shoots, and garlic and saute for 10 seconds. Pour in the
reserved sauce and bring to the boil. Return the beef to the wok and
stir in the corn flour mixture to thicken. Add the tangerine peel
paste, the rice wine
