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.