Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
By Michel Roux Jr.
From Saturday Kitchen
For the beef and marinade
- 100ml/3½fl oz light soy sauce
- 100ml/3½fl oz sherry
- 100ml/3½fl oz tangerine juice
- 2 garlic cloves, finely chopped
- 1 tbsp sesame oil
- 1 tsp chilli flakes
- 600g/1lb 5oz flank steak
- 100g/3½oz cornflour
For the sauce
- 2 tbsp vegetable oil
- 1 shallot, thinly sliced
- 1 tbsp finely grated fresh root ginger
- 2 garlic cloves, thinly sliced
- 3 star anise
- 1 tbsp brown sugar
- dried tangerine peel (baked at 100C for 1 hour)
- 6 tbsp light soy sauce
- 6 tbsp tangerine juice
- 1 tsp cornflour
To serve
- 1 bunch spring onions, thinly sliced
- 12 tangerine segments
Method
-
To make the beef and marinade, mix the soy sauce, sherry, tangerine juice, garlic, sesame oil and chilli flakes in a shallow tray to make the marinade.
-
Thinly slice the steak and place in the marinade. Cover and refrigerate for 2 hours. Drain well.
-
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dredge the beef in the cornflour, then deep-fry until crisp. Carefully remove from the fryer and drain on kitchen paper.
-
To make the sauce, heat the oil and fry the shallot. Add the ginger and garlic and cook for 1 minute. Add the star anise, sugar and tangerine peel, then stir in the soy sauce, tangerine juice and cornflour. Simmer until thickened.
-
Add the beef and stir. Sprinkle on the spring onions and tangerine segments to serve.
