Ken Hom orange beef with egg fried rice recipe on Saturday Kitchen

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Ken Hom served up tasty orange beef with egg-fried rice to celebrate Chinese New Year on Saturday Kitchen.

Ken says: “A fiery beef stir-fry wonderfully paired with flavourful egg-fried rice makes for a supper that is so much better than anything from a takeaway”

The ingredients for the egg-fried rice are: long-grain rice measured to the 400ml level in a measuring jug,2 large free-range eggs, beaten, 2 tsp sesame oil, 1 tsp salt, 2 tbsp groundnut or vegetable oil, ¼ tsp freshly ground black pepper and 2 tbsp spring onions, finely chopped.

For the beef: 450g beef fillet, cut into thick slices 5cm long, cut against the grain, 1 tbsp light soy sauce, 1 tbsp Shaoxing rice wine or dry sherry, 1½ tsp fresh ginger, finely chopped, 2 tsp cornflour, 2 tsp sesame oil, 4 tbsp groundnut or vegetable oil, 2 dried red chillies, cut in half lengthways, 1 tbsp dried citrus peel, soaked and coarsely chopped, 2 tsp roasted Sichuan peppercorns, finely ground (optional), 1 tbsp dark soy sauce, ½ tsp salt, ½ tsp freshly ground black pepper, 1½ tsp sugar and 2 tsp sesame oil.


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