FivePerfumed Beef With Bean Sprouts
|Dried tangerine rind||1 Small (1/2 Inch Size)|
|Cumin powder||To Taste|
|Rump steak||3 Tablespoon|
|Ginger sherry||1⁄2 Teaspoon|
|Sesame oil||2 Drop|
|Peanut oil||2 Tablespoon|
|Chicken stock||3 Tablespoon|
|Bean sprouts||1 Cup (16 tbs)|
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.
Place the sticks of steak in a basin with the ginger sherry, sesame oil, pinch each salt, sugar, Ve-Tsin, few shakes pepper, cornflour and water and work all together.
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.
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.
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.
Combine the meat with the tangerine mixture, add to the bean sprouts and heat through.