Publications
Foto's: Francois Oberholster
Prep Time: 20 minutes
Servings: 4
Cooking Time: 10 minutes
Ingredients
- 15ml - sesame oil
- 400g - steak strips
- 1 - clove garlic, chopped
- 1 - bunch spring onions, chopped
- 1 - red chilli, chopped
- 1 - knob fresh ginger, peeled and grated
- 5ml - mustard seeds
- 2 - carrots cut into ribbons or 6 baby carrots cut in four, lengthwise
- 1 - yellow pepper, cut into strips
- 60ml - fresh orange juice
- 60ml - beef stock
- 15ml - soy sauce
- 15ml - honey
- 30ml - sesame seeds, toasted
- 2 - small oranges, peeled and segmented
- - steamed rice, to serve
Method
Garnish with fresh orange segments and serve with the rice.
1. Heat the oil in a wok or frying pan on high. Stir-fry the meat strips quickly, along with the garlic and spring onions for about 2–3 minutes until golden brown. Remove and set aside.
2. Fry the chilli, ginger, mustard, carrots and yellow pepper for about 2 minutes in the same wok, also on a high heat. Spoon out with the meat.
3. Pour the orange juice, stock, soy sauce and honey into the wok and cook for 2–3 minutes or until the sauce starts to thicken. Stir in the meat and vegetables and sprinkle the sesame seeds on top. Remove from the heat, garnish with fresh orange segments and serve with the rice. Fresh coriander is an optional extra.
