Daging Jeruk Keprok/Chen Pi Niu Rou (Tengerine Beef)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 600 gr Daging sapi samcan, ½ st Lada Sichuan*, 2 sm Madu
• 1 Jeruk keprok, 2 st Doubanjiang*, 4 sm Minyak sayur
• 2 sm Kecap asin, 2 sm Saus soya, 2 sm Wijen-sangrai
• 2 sm Angciu/Dry sherry, 1 st Maizena, 2 sm Saus hoisin
• 1 Cabai merah-buang biji & cincang, 2 sm Jahe cincang
• 2 Daun bawang-iris 1½ cm, 2 Bawang putih-haluskan

 

Cara membuat

• Kupas jeruk keprok, ambil 10 gr kulit, kerok & buang bagian putihnya. Didihkan air di pot kecil, masak kulit jeruk selama 5-6 menit untuk menghilangkan rasa pahitnya. Iris2 kulit jeruk tipis memanjang, sisihkan. Peras 60 ml air jeruk keprok.
• Iris2 daging tipis memanjang ukuran 5 cm; sisihkan. Kocok maizena, kecap asin, saus soya, 1 sm angciu, bawang putih & jahe. Masukkan daging & aduk rata. Tutup & rendam daging di kulkas selama 30 menit.
• Panaskan 3 sm minyak sayur di wajan dengan api besar. Masukkan daging, tumis hingga kecokelatan tapi masih ada bagian yang berwarna pink di daging. Angkat daging bersama cairannya & sisihkan.
• Panaskan 1 sm minyak sayur di wajan. Masukkan lada Sichuan, kulit jeruk & cabai, tumis 1 menit. Tuangi 1 sm angciu, air jeruk, saus hoisin & madu. Masak hingga cairan berkurang setengahnya. Masukkan daging & daun bawang, aduk2 sampai daun bawang mulai layu. Angkat dari wajan & taburi dengan wijen.
• * Doubanjiang: Pasta kacang (broad bean) pedas. Bila tidak ada lada Sichuan, dapat diganti dengan andaliman.

 

Ingredients

• 600 gr Beef flank steak, 2 tsp Chili broad bean paste
• 2 tbsp minced Ginger, 2 tbsp Honey, 1 tsp Cornstarch
• 2 Green onions-sliced into 1½ cm, 4 tbsp Vegetable oil
• 2 Garlic cloves-grind, 1 Tangerine, 2 tbsp Hoisin sauce
• 1 Red Chili-seeded & chopped, 2 tbsp Light Soy sauce
• 2 tbsp Sesame seeds-toasted, ½ tsp Sichuan peppercorns
• 2 tbsp Chinese rice wine/dry sherry, 2 tbsp Salty soy sauce

 

Directions

• Peel the tangerine, take 10 gr of the rind; scrape away the white pith. Boil water in a small pot; blanch the tangerine rind in water for 5-6 minutes to get rid of any bitterness. Slice the rind into slivers; set aside. Squeeze out & save 60 ml of the tangerine juice.
• Thinly slice beef into 5 cm long strips; set aside. Whisk together the cornstarch, all soy sauce, 1 tbsp rice wine, garlic & ginger. Add in the beef & toss to coat all sides; covered & marinate beef in the fridge for 30 minutes.
• Heat 3 tbsp of vegetable oil in a wok/large pan over high heat. Put in beef & stir-fry until the beef browned but still slightly pink inside. Remove beef & any liquid from the wok & then set it aside.
• Heat 1 tbsp of vegetable oil in a wok until it`s hot. Add in Sichuan peppercorns, tangerine rind & chili; stir-fry for 1 minutes. Pour in 1 tbsp rice wine, tangerine juice, hoisin sauce & honey. Stir until the liquid reduced into half. Toss in beef & sliced green onion; stir until the green onion starts to wilt. Remove from the wok & sprinkle with sesame seeds.