It seems that Asian food has been a theme with my meals lately, but it’s just so convenient to whip up a stir-fry in a hurry. As much as I wanted to use loads of vegetables in this recipe I restrained and just used a few and it came out absolutely delicious. So enjoy!
350g (~12 oz. or so) beef strips
1 whole bunch of spring onions
200 g button mushrooms
2 tbsp. corn flour (corn starch)
¼ c light soy sauce
¼ c water (possibly more)
½ beef stock cube
½ tsp. dried chili flakes
1 tbsp. fish sauce
2 tbsp. honey
Juice of one orange
Orange part of the rind from one orange
2 tbsp. vegetable oil for frying
Start by sprinkling the corn starch over the beef and completely covering it with the corn starch, place in the fridge while you gather your other ingredients.
Peel and slice the carrots, spring onions and mushrooms. Set Aside.
Make the sauce:
With a sharp knife, carve around the orange and get all the orange rind off without getting the white part. Slice into tiny strips and add to a bowl
Next add to a bowl the juice of the entire orange.
To that add the honey, fish sauce, soy sauce, water, beef stock cube, and garlic puree and mix well to incorporate.
In a large skillet heat oil until hot.
Add the beef and fry till half of the meat is browned, making sure to separate your strips well.
Then add the carrots and spring onions. Saute for a further 5 minutes until the beef is caramelizing and turning golden.
Next add the mushrooms, continue for about 3-5 more minutes.
Add the sauce and stir, to incorporate.
If it begins to thicken up too much add a little extra water to thin it out.
Serve over rice or vermicelli noodles.