Name: Chilli and orange beef stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 10.00 gm cornflour; 20.00 gm water; 42.00 gm light soy sauce; 10.60 gm dark soy sauce; 20.00 ml sweet sherry; 800g beef rump steak, thinly sliced; 4 shallots, ends trimmed; 3 long fresh red chillies, halved, deseeded, thinly sliced lengthways; 60ml (1/4 cup) chicken style liquid stock; 10.00 gm caster sugar; 21.00 gm light soy sauce, extra; 20.00 ml sweet sherry, extra; 2.50 gm cornflour, extra; 36.40 gm peanut oil; 4cm-piece fresh ginger, peeled, cut into thin matchsticks; 2 garlic cloves, finely chopped; 10.40 gm chilli sauce; 20.00 ml finely grated orange rind; Prawn, asparagus & shiitake fried rice (see related recipe), to serve

Chilli and orange beef stir-fry

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Quick and fiery beef stir-fry for a speedy dinner.

Ingredients:

10.00 gm cornflour
20.00 gm water
42.00 gm light soy sauce
10.60 gm dark soy sauce
20.00 ml sweet sherry
800g beef rump steak, thinly sliced
4 shallots, ends trimmed
3 long fresh red chillies, halved, deseeded, thinly sliced lengthways
60ml (1/4 cup) chicken style liquid stock
10.00 gm caster sugar
21.00 gm light soy sauce, extra
20.00 ml sweet sherry, extra
2.50 gm cornflour, extra
36.40 gm peanut oil
4cm-piece fresh ginger, peeled, cut into thin matchsticks
2 garlic cloves, finely chopped
10.40 gm chilli sauce
20.00 ml finely grated orange rind
Prawn, asparagus & shiitake fried rice (see related recipe), to serve

Instructions:

Combine cornflour and water in a bowl, then mix in the soy sauce and sherry. Add the beef, ensuring it's evenly coated. Marinate in the fridge for 30 minutes or overnight.
Finely chop the pale section of the shallots and thinly slice the green section diagonally. Combine the chilli and sliced shallots in a medium bowl, cover with cold water, and refrigerate for 30 minutes until they curl.
Mix the stock, sugar, additional soy sauce, additional sherry, and extra cornflour in a small bowl.
Heat the oil in a smoking hot wok. Stir-fry one-quarter of the beef for 2 minutes until browned. Transfer to a plate. Repeat with the remaining beef in 3 more batches, reheating the wok between each batch.
Combine the chopped shallot, ginger, garlic, chilli sauce, and orange rind in the wok. Sauté for 2 minutes until the shallot is soft. Next, add the beef and stock mixture and sauté for 2 more minutes until the sauce thickens.
Drain the chilli and shallot curls, then add three-quarters to the wok and toss to combine. Transfer the stir-fry to a serving dish and top with the remaining chilli and shallot curls. Serve with fried rice.

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