Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| Ken Hom, Guest Chef Mm:Mk VMXV03A |
3/4 x ca. 450 g | Boneless lean beef |
2 Teelöffel | dark soy sauce |
2 Teelöffel | Rice wine or dry sherry |
1 Teelöffel | ginger root finely chopped |
1 Teelöffel | cornstarch |
1 Teelöffel | sesame oil |
1/3 Tasse | Oil, preferably peanut |
2 | Dried red chiles, cut in half lengthwise |
1 Esslöffel | Coarse chopd fresh orange |
| Peel, or 2 ts soaked and |
| Coarsely chopd dried |
| Citrus peel |
1/2 Teelöffel | Fine grnd roasted Sichuan peppercorns (optional) |
2 Teelöffel | dark soy sauce |
1/4 Teelöffel | salt |
1 Teelöffel | sugar |
1/2 Teelöffel | sesame oil |
Orange-flavor beef is a northern Chinese specialty. Ken Hom's version, substituting fresh orange peel for the traditional dried tangerine peel, is a little different. Cut The Beef into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the beef to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.
|
|
Anmerkungen zum Rezept:
keine |