Preparation:
MARINADE: 1/4 teaspoon salt, 2.1/2 teaspoons cornstarch, 4 tablespoons 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 2 ounces 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, half pound snow pea shoots the ginger juice extracted from squeezing 50g fresh ginger wrapped in a piece of muslin 1 tablespoon Shao Hsing 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 cornstarch mixed with 2 teaspoons water prepared tangerine peel paste 1 tablespoon Shao Hsing 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, cornstarch, water and oil then toss the beef in the mixture and set aside for 30 minutes. 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 minutes. 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 sauté for 10 seconds. Pour in the reserved sauce and bring to the boil. Return the beef to the wok and stir in the cornstarch mixture to thicken. Add the tangerine peel paste, the rice wine |
