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Beef fried with citrus
1 serving
cut or flesh of the hind leg into thin slices. add salt and rice wine, mix and leave to infuse for 15 minutes. ginger, onions, chili pods, citrus zest cut into small cubes and squares. heat the vegetable oil in a wok or frying pan and fry the beef in it until brown. remove and let the oil drain. pour almost all the oil out of the pan, leaving about 2 tablespoons. fry in the remaining oil, shaking the pan, allspice and chopped chilli, then place the meat with the pieces of zest, ginger and onion, add the sugar, pour in the soy sauce, rice wine and broth. place the meat on a low heat and cook until the liquid evaporates completely. supply in chilled form.
cut or flesh of the hind leg into thin slices. add salt and rice wine, mix and leave to infuse for 15 minutes. ginger, onions, chili pods, citrus zest cut into small cubes and squares. heat the vegetable oil in a wok or frying pan and fry the beef in it until brown. remove and let the oil drain. pour almost all the oil out of the pan, leaving about 2 tablespoons. fry in the remaining oil, shaking the pan, allspice and chopped chilli, then place the meat with the pieces of zest, ginger and onion, add the sugar, pour in the soy sauce, rice wine and broth. place the meat on a low heat and cook until the liquid evaporates completely. supply in chilled form.
beef - 250 g, sesame oil - 1.5 tbsp. spoons, orange zest - 30 g, or tangerine zest - 1 pc., Or lemon zest - 1 pc., soy sauce - 1 teaspoon, rice wine - 1 teaspoon, onions - 0.5 pcs., chilli pepper - 5 g, ginger root - 1 cm, allspice - 1 pinch, sugar - 0.5 tsp, salt - 0.5 tsp, peanut butter to taste, or corn butter to taste, broth - 50 ml
