Sichuan cooking uses a lot of dried tangerine or orange peel in stocks to enhance the flavour of dishes. Inspired by ingredients such as dried tangerine peel and the citrusy-numbing hot Sichuan peppercorns, I have decided to use fresh oranges in my Sichuan orange beef. This dish is oh-so-simple to make and nutritious, too. The flavours are fresh and fruity, and it’s one of my favourite healthy midweek suppers.
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.
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.
When the beef is cooked to your taste, add the remaining marinade and cook for 30 seconds until the sauce is sticky. Lift the beef out onto serving plates, cover with foil and keep warm.
Add the shiitake mushrooms to the pan and cook until softened, you can add a splash of water to help create some steam to cook the mushrooms.
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.
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