Beef with Mandarin

Oh my goodness - I've been sick and resting (sleeping) a lot. I found my folder (it's a photocopy of the book) and it says Chinese and Asian Step-By-Step. I always thought it was a ww book but maybe not. I will check next time I go to mum's she has the original :-)

Here is the recipe - and it is with mandarins (the fruit) I like the mandarin flavour and add a bit of juice as well.

Preparation time: 25 mins
Cooking time: 5 mins
Serves 4

350g rib eye, (finely sliced)
2 teaspoons soy sauce
2 teaspoons dry sherry
1 teaspoon chopped ginger
1 teaspoon sesame oil
1 teaspoon peanut oil
1/4 teaspoon ground white pepper
2 teaspoons dried mandarin or tangerine rind (explanation below recipe)
2 teaspoons soy sauce (extra)
1 1/2 teaspoons caster sugar
1 1/2 teaspoons cornflour
1/3 cup beef stock

Place meat in a bowl

1. mix soy, sherry, ginger and sesame oil together, stir through meat to coat. Let stand 15 minutes Heat the oil in a wok or heavy-based frying pan, swirling gently to coat base and side. Add beef and stir-fry over high heat for 2 minutes until meat changes colour.

2. add the pepper, rind, extra soy and sugar. Stir-fry briefly.

3. dissolve the cornflour in a little of the stock, add remaining stock.
Add cornflour mixture to the wok. Stir until the sauce boils and thickens

Serve with rice or steamed breads.

DRIED MANDARIN/TANGERINE PEEL
Commonly used as a seasoning in slow cooked dishes, dried mandarin and tangerine peel are easily prepared at home and can be stored in an air tight jar in a cool place for months. Make up a good quantity when the fruits are in season.

Use a vegetable peeler to slice the peel thinly; cut the strips into small pieces and carefully scrape off any remaining pith or flesh. Place the pieces in a single layer on a baking tray and place in a preheated moderate oven (180 deg) for 15 minutes or until the peel has dried. Three mandarins produce about a third of a cup of peel.