Tangerine Peel Beef

Name: Tangerine Peel Beef
Yield: Serves 4
Cuisine: China
Ingredients: 5 ml/1 tsp bicarbonate of soda/baking soda; 350 g/12 oz sirloin or rump/round steak; 10 g/¼ oz dried tangerine peel; 2 garlic cloves, crushed; 30 ml/2 tbsp sesame oil; 15 ml/1 tbsp vegetable oil; 8 spring onions/scallions, cut in 5 cm/2 in pieces; 5 ml/1 tsp sugar; 30 ml/2 tbsp water

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The tangerine, like the orange, is a fruit with auspicious meaning. The Cantonese name for tangerine, kum, sounds like the word for gold, which symbolizes prosperity. It is one of the most widely used flavourings and is particularly popular in Cantonese and Sichuan cooking.

Ingredients

350 g/12 oz sirloin or rump/round steak
5 ml</

Asia
China
Cantonese
Guangzhou
Main course
Gluten-free

Method

Slice the steak into thin strips. Put the bicarbonate of soda into a dish, moisten it with a little water, then add the beef strips and rub the bicarbonate of soda into the meat. Set aside for 10 minutes.
Meanwhile, soak the tangerine peel in a bowl of water. When it is soft, drain it and slice it into thin strips.
Heat the oil in a wok and fry the ga