Ah the joys of summer…almost. Oranges are cheap as chips at the green grocer and due to BBQ season (look out for my BBQ recipes coming soon!) meat is on lots of offers. With this dish you can use any sort of frying streak you like, i found some sliced steak in the supermarket reduced which was perfect.
It’s a lovely, light and fresh meal that is perfect for midweek when you haven’t the time or energy to go the whole hog and wouldn’t leave you feeling over stuffed and sweaty if the weather continues on this winning streak. Plus, i love the colours, totally makes you feel smug about eating low fat food that doesn’t taste like water biscuits and rivita.
You will need (for 2)
- For the beef
1/2 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp clear honey
1/2 an orange worth of juice
Enough beef for two people
Oil for frying
1/2 orange, peeled and segmented
1 spring onion, finely sliced
- 1 pepper finely sliced
- 1 clove of garlic, finely sliced or grated
- 1 knob of ginger finely sliced or grated
- 1 red chilli finely sliced
- Either rice, noodles or salad to serve
Slice the beef if needs be and put in a bow along with the wine, honey, orange juice, seasoning and soy sauce and leave to marinate for at least 15 minutes.
Whilst your beef is getting yummy prepare you other ingredients and put on the noodles or rice so it is ready to serve.
Strain off the beef (but keep the juice!) and put to one side, heat your pan or wok with the oil till hot and add your beef and veg to the pan. Keep stirring and add your ginger and garlic being careful not to burn them. add your noodles if you are using them then add the marinade. If you not using noodles put marinade in the wok to warm through then add to the bed of rice.
Add your orange segments to the top and serve!