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Brandied Beef

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Serves: 4
450g / 1 lb rump steak
2 tsp dark soy sauce
1 tsp soft dark brown sugar
salt and freshly ground black pepper
1 small fennel bulb
1 red pepper 1 orange
2 tbsp sunflower oil
15g / 1/2 oz unsalted butter
225g / 8 oz tiny whole button mushrooms
5 tbsp beef stock
3 tbsp brandy
orange wedges, to garnish
freshly cooked rice or noodles, to serve

Trim any fat from the steak and cut across the grain into thin strips. Place in a shallow bowl with the soy sauce, sugar and a little salt and pepper. Mix well and leave to marinate while preparing the vegetables.

Trim the fennel and slice as thinly as possible, from the stems down through the root. Quarter, deseed and thinly slice the red pepper. Thinly pare the rind from about half the orange and cut into fine matchsticks. Squeeze out the juice.

Heat the oil and butter in a wok, add the beef and stir-fry for 2 minutes, until brown and tender. Remove with a slotted spoon and reserve.

Add the fennel, red pepper and mushrooms to the wok and stir-fry for 3-4 minutes, or until softened. Add the orange zest and juice and the stock and cook for 2 minutes until the sauce is reduced slightly. Return the beef to the wok and stir-fry for 30 seconds to heat through.

Heat the brandy in a small saucepan or ladle, ignite, then let the flames subside and pour over the vegetables and meat. Gently shake the wok occasionally until the flames subside. Garnish with a few orange wedges
and serve immediately with rice or noodles.

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