Chilli and orange beef stir-fry

Recipes / Meat

Have dinner on the table in no time with this spicy beef stir-fry.

Recipe «Chilli and orange beef stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp cornflour, 1 tbsp water, 2 tbsp light soy sauce, 2 tsp dark soy sauce, 1 tbsp sweet sherry , 800g beef rump steak, thinly sliced, 4 shallots, ends trimmed, 3 long fresh red chillies, halved, deseeded, thinly sliced lengthways , 60ml Massel chicken style liquid stock, 2 tsp caster sugar, 1 tbsp light soy sauce, extra, 1 tbsp sweet sherry, extra, 1 tsp cornflour, extra, 2 tbsp peanut oil, 4cm-piece fresh ginger, peeled, cut into thin matchsticks, 2 garlic cloves, finely chopped.

Ingredients:

  • 1 tbsp cornflour 
  • 1 tbsp water 
  • 2 tbsp light soy sauce 
  • 2 tsp dark soy sauce 
  • 1 tbsp sweet sherry 
  • 800g beef rump steak, thinly sliced 
  • 4 shallots, ends trimmed 
  • 3 long fresh red chillies, halved, deseeded, thinly sliced lengthways 
  • 60ml Massel chicken style liquid stock 
  • 2 tsp caster sugar 
  • 1 tbsp light soy sauce, extra 
  • 1 tbsp sweet sherry, extra 
  • 1 tsp cornflour, extra 
  • 2 tbsp peanut oil 
  • 4cm-piece fresh ginger, peeled, cut into thin matchsticks 
  • 2 garlic cloves, finely chopped 
  • 2 tsp chilli sauce 
  • 1 tbsp finely grated orange rind 
  • Prawn, asparagus & shiitake fried rice , to serve 

Instructions

  1. Place the cornflour and water in a bowl. Stir in the combined soy sauce and sherry. Add the beef and stir to coat. Cover and place in the fridge for 30 minutes or overnight to marinate.
  2. Finely chop the pale section of the shallots. Thinly slice the green section diagonally. Place the chilli and sliced shallot in a medium bowl. Cover with cold water and place in the fridge for 30 minutes or until the chilli and shallot curls.
  3. Combine the stock, sugar, extra soy sauce, extra sherry and extra cornflour in a small bowl.
  4. Heat 2 teaspoons of the oil in a wok over high heat until just smoking. Add one-quarter of the beef. Stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat, in 3 more batches, with remaining oil and beef, reheating wok between batches.
  5. Add the chopped shallot, ginger, garlic, chilli sauce and orange rind to the wok. Stir-fry for 2 minutes or until the shallot softens. Add the beef and stock mixture, and stir-fry for 2 minutes or until the sauce thickens.
  6. Drain the chilli and shallot curls. Add three-quarters to the wok. Toss to combine. Transfer the stir-fry to a serving dish. Top with the remaining chilli and shallot curls. Serve with fried rice.