John Myers
Asian Beef Tangerine Pan
The perfect asian beef tangerine pan recipe with a picture and simple step-by-step instructions.
- 600 g Beef, e.g. Loin or fillet
- 3 tbsp Sesame or peanut oil
- 2 Rods Leek
- 2 cm Ginger
- 1 tsp Chilli flakes
- 1 tbsp Szechuan peppercorns
- 2 tbsp Rice wine
- 4 tbsp Soy sauce
- 125 ml Chicken broth
- Salt
- 1 Can Mandarins, 175 g drained weight
- Cut the meat into wafer-thin strips. Peel the ginger and dice it very finely. Cut the leek into fine rings. Crush the peppercorns in a mortar.
- Heat the oil in a large pan (or wok) and sear the meat in approx. 3 portions. Take out and set aside. Do not fry all of the meat at once, otherwise too much juice will run out!
- Fry the leeks, ginger, chilli and pepper in the remaining frying fat. Deglaze with rice wine, then add soy sauce and stock, bring to the boil. Put the meat back in the pan. Season with salt (but be careful as the soy sauce is already very salty). Let simmer a little more over medium heat.
- Add the mandarins and their juice and let them get hot in the pan. Then it can be served.
- Rice goes best with it.
Facebook Comments