Weekly recipe: Beef and mandarin

I went to the market on the weekend and bought salty duck eggs. Love them! I was excited to cook a stir fry with them and excited to post the recipe here. Unfortunately, when I was peeling them I came to the realisation that they were just regular duck eggs and the lady had given me the wrong thing. What a let down. So instead, here is a recipe for beef and mandarin.

Cut up some dried mandarin skin (about 2 teaspoons full) from the local Asian dried food shop (mine is in Box Hill) and rehydrate it in some warm water.

Marinate around 300 g beef strips with 2 teaspoons soy sauce, 2 teaspoons Chinese cooking wine, 1 teaspoon chopped ginger and 1 teaspoon sesame oil for around 15 minutes.

Cut up lots of vegetables or used tinned Asian vegetables. For this effort, I used fresh beans, carrot, red capsicum and mushroom and tinned bamboo shoots and water chestnuts. Cook the meat in a hot wok with a little peanut oil until it changes colour.

Then throw in your veggies and cook them, hard ones first for a few minutes, then the softer ones.

Add a shake of white pepper, the mandarin peel (or leave it until the end if your husband is intolerant of orange fruit, like mine!), 2 teaspoons of soy sauce and a little sugar. Make up a third of a cup of stock and dissolve a little cornflour in it, then add that to the stir fry as well to thicken the sauce.

And serve with noodles. Yummo.