Ingredients for Five Portions

300 g beef tenderloin
25 cl corn oil for stir-frying
20 g dried orange peel, julienne
10 g sugar
5 cl chilli oil
5 g crushed Szechwan pepper
5 g soya sauce
5 g corn starch
1 whole egg
10 cl cooking wine, white

Method

• Cut the beef tenderloin into thin strips
• Coat the beef with the corn starch, then mix with the beaten egg
• Heat the corn oil in a wok; stir-fry the beef in the hot oil for about two minutes. The beef must be crispy. Drain the beef in a colander
• Put the wok back on the heat, add a little oil, add the orange peel, cooking wine, chilli oil, crushed Szechwan pepper and sugar; stir-fry on low heat, add the beef and stir-fry for one minute
• At this stage, dilute the corn starch with a little water and add to the beef. Add just enough so the sauce thickens slightly. There should not be too much sauce on this dish
• Place in a serving dish and garnish with thinly sliced spring onions
• Serve with steamed rice

Stir-Fried Chicken with Peanuts in a Hot Sauce

Ingredients for Five Portions

300 g chicken meat, breast
5 g corn starch
1 whole egg
25 cl corn oil
30 g green capsicum, sliced
30 g onions, sliced
5 g garlic
25 g peanuts
5 cl soy sauce
5 cl oyster sauce
10 cl chicken stock
Salt to taste

Method

• Cut chicken into small cubes, coat with the corn starch and the beaten egg
• Heat the oil in a wok; stir-fry the chicken for about five minutes. Strain in a colander. Let the excess oil drip off the meat
• Heat a little oil in the wok again and stir-fry all the rest of the ingredients, the vegetables and seasoning - except the peanuts
• Stir-fry for two minutes, then add the chicken. Add a little chicken stock and simmer for two minutes. At this stage, thicken the sauce with a little corn starch. Simmer another 30 seconds
• Serve garnished with roasted peanuts and thinly sliced spring onions