By Claire
Nutritional Info(100g)
- Soy sauce
- Lemon juice
- Orange juice
- Caster sugar
- Honey
- Cucumber
- Chilli
- Beef
- Dry sherry
- Dried chilli
- Soy sauce
- White pepper
- Spinach
- Pak choi
- Mango
Ingredients
For the sweet and tangy dressing
- 1 tbsp light soy sauce
- 4 tbsp lemon juice
- 2 tbsp orange juice
- 1 tsp groundnut oil
- 1-2 tsp caster sugar (or to taste)
- 1-2 tbsp honey (to taste)
- ½ small cucumber, halved lengthways, de-seeded and finely chopped
- 1 green chilli, de-seeded, finely chopped
For the beef
- 1 tbsp groundnut oil
- 250g/9oz beef fillet, cut into 5mm/¼in strips
- 1 tsp Shaoxing rice wine or dry sherry
- pinch crushed dried chilli flakes
- 1 tsp light soy sauce
- pinch ground white pepper
To serve
Method
-
For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
-
For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
-
Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.
-
To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.
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