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Spicy beef with tangerine recipe (chen pi niu rou)
- Cuisine: Chinese
- Serves 4 as part of a banquet
This dish is one of the better-known dishes from the Sichuan province. It is traditionally very spicy, but our version is medium in heat.
Ingredients
3 tangerines, mandarins or oranges600g rump or skirt steak, thinly sliced
2 tbsp dark soy sauce
1 tbsp Chinese rice wine (shaoxing) or dry sherry
2cm-piece ginger, grated
1 tbsp cornflour
3 spring onions, white part discarded, green part thinly sliced lengthwise
2 tbsp peanut or vegetable oil
6 dried red chillies
1 tsp Sichuan peppercorns*
2 tsp caster sugar
1 tsp sesame oil
Steamed rice, to serve
Preparation
Preheat oven to 100°C. Peel tangerines, then using a small sharp knife, remove and discard white pith from peel. (Use fruit for another use.) Place peel on a lined oven tray. Bake for 1½ hours or until very dry*. Set aside to cool.Soak peel in hot water for 20 minutes or until softened. Drain, reserving 60ml liquid, and slice into julienne. Set aside.
Combine beef, 1 tbsp soy, rice wine, ginger and cornflour in a bowl. Cover and refrigerate for 20 minutes to marinate.
Meanwhile, soak spring onions in a bowl of cold water for 2 minutes or until onions curl. Drain and set aside.
Heat 1 tbsp peanut oil in a wok over high heat. Brown beef, in 3 batches, tossing, for 2 minutes. Transfer to a plate. Add remaining 1 tbsp peanut oil, chillies and peppercorns, and cook for 30 seconds or until fragrant. Add two-thirds of the peel and cook for a further 30 seconds or until fragrant. Return beef to wok and toss with remaining 1 tbsp soy, the sugar, sesame oil and reserved soaking liquid. Cook, stirring, for 1 minute or until sauce thickens. Scatter with remaining peel and spring onion curls, and serve with rice.
* Sichuan peppercorns are the dried red-brown berries from an ash tree and are known to have a slight mouth-numbing effect. They are available from selected delis and Asian food shops.
* Dried citrus peel is available from Asian food shops, however, the flavour will not be as strong as drying fresh peel yourself.
DRINK 4 Pines Brewing Company Hefeweizen ($20 for a six-pack)
As seen in Feast magazine, Issue 10, pg70.
Photography by Derek Swalwell.
If you enjoyed this Spicy beef with tangerine recipe (chen pi niu rou) then browse more Chinese recipes, side dish recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
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Chopping an onion
Cut the onion it in half across the base (leaving a portion of root on each half - this will help keep the onion together while slicing), peel the onion and place cut side down. Make multiple cuts long ways from top to bottom but not through the root at the end. The more cuts, the finer the dice.
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Quesadilla
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