Sichuan cooking uses a lot of dried tangerine or orange peel in stocks to enhance the flavour of dishes. Inspired by ingredients such as dried tangerine peel and the citrusy-numbing hot Sichuan peppercorns, I have decided to use fresh oranges in my Sichuan orange beef. This dish is oh-so-simple to make and nutritious, too. The flavours are fresh and fruity, and it's one of my favourite healthy midweek suppers.
For the marinade:
Add the rice wine, soy sauce, honey, orange juice, and pepper to a bowl, and stir to combine. Add the beef steaks, and leave to marinate for 10 to 15 minutes.
For the beef:
Heat a pan over a high heat and add the groundnut oil. Place the steaks in the pan, and cook until they have browned on 1 side. Then, turn over to cook the second sides. Cook according to the desired degree of doneness: 1 to 2 minutes for rare, 2 to 3 minutes for medium and even longer for well done.
When the steaks are finished, pour in the the remaining marinade, and cook for 30 seconds until the sauce is sticky. Lift the beef out of the pan, and transfer the portions to warmed serving plates. Cover with foil to keep warm.
Add the shiitake mushrooms to the pan, and cook until softened. You can also add a splash of water to help create some steam to cook the mushrooms.
To serve, plate the mushrooms alongside the steak and garnish with the orange segments and spring onion, if using. Serve with mixed salad greens.
Total Fat: 24 grams
Saturated Fat: 8 grams
Protein: 26 grams
Total carbohydrates: 25 grams
Sugar: 23 grams
Fiber: 0 grams
Cholesterol: 62 milligrams
Sodium: 569 milligrams