Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 31

SERVES 2

2 beef frying steaks or beef

fillet steaks

1 tablespoon groundnut oil

100g/31/2oz fresh shiitake mushrooms, sliced

mixed salad leaves or steamed jasmine rice to serve

FOR THE MARINADE

1 tablespoon Shaohsing rice wine or dry sherry

2 tablespoons light soy sauce

2 tablespoons runny honey

4 tablespoons orange juice

1 pinch of freshly ground black pepper

TO GARNISH

1 orange, peeled and segmented

1 spring onion, finely sliced (optional)

1 Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef and leave to marinate for 10–15 minutes.

2 Heat a pan over a high heat and add the groundnut oil. Place the steaks in the pan and cook until browned on one side, then turn over to cook the other side. Cook according to your taste: 1–2 minutes for rare, 2–3 minutes for medium, longer for well done.

3 When the beef is cooked to your taste, add the remaining marinade and cook for a few more seconds. Lift the beef out onto serving plates, cover with foil and keep warm.

4 Add the shiitake mushrooms to the pan and cook until softened.

5 To serve, place the mushrooms alongside the steak and garnish with the orange segments and spring onion, if you like. Serve with mixed salad leaves or steamed jasmine rice.

The name Bang-Bang comes from the word for stick in Mandarin, which is ‘Bung’. The chicken meat was beaten with the stick to tenderise it. You could use a rolling pin on cooked chicken breast and then tear the meat into shreds using your fingers.