Wednesday, 10 August 2011

Satsuma Beef

Preparation Time – about 15 minutes plus 30 minutes marinading; cooking time 15 minutes. Serves 2 to 3.

1 piece of rump steak - about 12 oz (375g)
3 tablespoons vegetable oil
4 shallots, cut lengthways into chunks
7 fl oz (200ml) water
2 tablespoons Soy Sauce
2 tablespoons red wine, sake, or dry sherry
1 green chilli, deseeded and chopped (optional)
1 teaspoon whole-grain mustard
1-2 tablespoons sugar
3 satsumas, peeled and segmented (or mineolas if satsuams not available)
1 bunch coriander, chopped, to garnish

for the marinade –
grated rind of 1 orange
2 tablespoons Soy Sauce
1 tablespoon rice wine vinegar or white wine vinegar
1 tablespoon cornflour
1 teaspoon sugar


Slice the beef into thin strips against the grain. Put the strips in a ceramic dish. Whisk together the marinade ingredients and pour over the beef, stirring to coat thoroughly. Set aside for 30 minutes.

Pre-heat a wok or heavy frying pan. Add 1 tablespoon of the oil, swirl ir around the wok, add half the beef and stir-fry over a high heat for 3 minutes. Transfer the beef to a plate using a slotted spoon. Add another tablespoon of oil and stir-fry the remaining beef ion the same way. Transfer to the plate.

Heat the remaining oil in the wok, then add the shallots, water, soy sauce, wine / sake / sherry. Sprinkle in the chilli and sugar and season to taste. Bring to the boil, stirring constantly, then stir-fry for about 5 minutes or until the liquid has reduced.

Return the beef to the pan and toss vigorously for 1 to 2 minutes until all the ingredients are combined and coated with sauce. add about two-thirds of the satsuma segments and toss quickly to mix.

Serve hot, garnished with the remaining satsuma segments and the coriander.

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