Chau Ngau Yuk – Beef with Orange and Lemon

1. 2 Tbsp Soy sauce
2. 2 Tbsp Dry sherry
3. 3 tsp Brown sugar
4. 1 tsp Ginger, finely chopped
5. 2 tsp Cornflour
6. 2 tsp Sesame oil
7. 350 g Rump steak
8. 2 Tbsp Oil
9. 1/2 tsp Chilli powder
10. 1/2 item Lemon rind
11. 2 Tbsp Lemon juice
12. 1 Orange rind
13. 6 Tbsp Orange juice
14. Salt
15. Flat-leaved parsley
16. Lemon slices
17. Orange slices

Serves 4 First prepare the ingredients: slice the lemon and orange rind, cut the rump steak into 5 cm long slices. Combine the soy sauce, sherry, brown sugar, ginger, cornflour and half the sesame oil together in a bowl. Add the meat, mix well and leave to marinate for 10 minutes. Then drain the meat and reserve the marinade.

Heat the oil in a wok or large frying pan and quickly brown the meat. Add the chilli, lemon and orange rind and continue to stir fry for a further minute. Add the reserved marinade, salt, juice of the orange and lemon and stir fry until the sauce thickens. Sprinkle over the remaining sesame oil, garnish and serve.

Microwave: This dish can be reheated in a microwave set on High (100%) for 1.5 minutes or until hot.