Szechwan Beef With Tangerine Peel Sauce

* Exported from MasterCook *

SZECHWAN BEEF WITH TANGERINE PEEL SAUCE

Recipe By : Vogue, Nov 1993
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Beef
Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vogue Nov'93
350 beef rump -- trimmed TANGERIN

dried tangerine peel* 1 tablespoon water MARINADE: 1/4 teaspoon salt 2.1/2
teaspoons cornflour 50ml water 2 tablespoons peanut oil SAUCE: 1.1/2
tablespoons peanut oil 1 teaspoon Szechwan peppercorns 6 shallots, trimmed and
cut in 2cm lengths 2 cloves garlic, peeled and chopped very finely 50g finely
grated fresh ginger 700ml chicken stock 3.1/2 teaspoons hot bean paste 1/2
tablespoon oyster sauce 1 teaspoon rice vinegar 20g yellow rock sugar SNOW PEA
SHOOTS: 1.1/2 tablespoons peanut oil 200g snow pea shoots the ginger juice
extracted from squeezing 50g fresh ginger wrapped in a piece of muslin 1
tablespoon Shaohsing yellow rice wine 60ml chicken stock 1/3 teaspoon salt TO
COOK THE BEEF: 400ml peanut oil TO FINISH THE DISH: 12 shallots (white part
only) cut into 2.5cm length 10 bamboo shoots, sliced 1 clove peeled garlic,
chopped finely 1 teaspoon cornflour mixed with 2 teaspoons water prepared
tangerine peel paste 1 tablespoon Shaohsing yellow rice wine
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 tablespoon 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 5cm long slices. Combine salt, cornflour, water and oil then
toss the beef in the mixture and set aside for 30 mins. 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 mins. Add
the stock, cover the wok and cook until 200ml 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 400ml of oil.
Place over moderate heat until the oil reaches about 180oC, 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 tablespoon 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 cornflour mixture to
thicken. Add the tangerine peel paste, the rice wine =============== Reply 48
of Note 2 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject:
Z-MM-MISC
To: ASXV66A JAMES KILGORE Date:
08/16 From: ASXV66A JAMES KILGORE Time:
1:01 PM

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