Chinese Meats Recipes - Five-Perfumed Beef with Bean Sprouts Recipe

Ingredients

• 1 small piece dried tangerine

• rind (1/2-inch in size)

• 2-3 slices fresh ginger

• tiniest possible pinch cumin powder

• 3 tablespoons rump steak

• 1/2 teaspoon ginger sherry

• few drops sesame oil

• salt, sugar and Ve-Tsin (M.S.G.)

• pepper

• 1 scant teaspoon corn-flour

• 1 teaspoon water

• 2 tablespoons peanut oil

• 2-3 tablespoons chicken stock

• good handful bean

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Method:

1. In advance, soak the tangerine rind in water, with the chill removed, to soften it a little. Cut the rind and the ginger into thin strips. Add the cumin powder. Cut the steak into match sticks.

2. Place the sticks of steak in a basin with the ginger sherry, sesame oil, pinch each salt, sugar, Ve-Tsin, few shakes pepper, corn-flour and water and work all together.

3. Heat until very hot 1 tablespoon of the peanut oil in a frying-pan. Cook the steak in it for 2 minutes, tossing and turning it about, then remove the meat.

4. Turn the tangerine mixture into the same pan with the chicken stock and cook for 2 minutes. Meanwhile, heat the remaining oil in another pan.

5. Add the bean sprouts (picked over and with any empty seed cases discarded) and an extra pinch salt and Ve-Tsin and cook for 2 minutes.

6. Combine the meat with the tangerine mixture, add to the bean sprouts and heat through. Turn all into a heated dish and serve.

Note: If no chicken stock is available use a chicken bouillon cube with water.