Beef in the Wok

Ingredients

• 1 small organic orange
• 100 g corn cobs
• 200 g red bell pepper (1 red bell pepper)
• 100 g carrots (1 carrot)
• 75 g sugar snap peas
• 225 g lean beef (e.g., sirloin)
• 20 g ginger (1 piece)
• 1 Garlic clove
• 2 red chili peppers
• 2 tbsp oil
• Pepper
• 4 tbsp hoisin sauce
• salt (to taste)

Instructions

1. 1.

   Rinse the orange hot, dry it and thinly peel the rind with a paring peeler.

2. 2.

   Cut the rind into fine strips and cook in water for 1 minute, drain and let drip. Halve the orange and squeeze out juice.

3. 3.

   Split corn cobs lengthwise. Quarter the bell pepper, deseed, wash and cut into 2 cm cubes.

4. 4.

   Peel the carrot and slice thinly. Wash and trim sugar snap peas.

5. 5.

   Pat the beef dry and slice into fine strips.

6. 6.

   Peel ginger and cut into very fine strips. Peel garlic and slice thinly.

7. 7.

   Halve chili peppers lengthwise but keep stems together, deseed and wash.

8. 8.

   Heat oil in a wok. Stir-fry the beef quickly, remove and lightly pepper it.

9. 9.

   Add corn, bell pepper and carrot to the wok, stir-fry for 1 minute over high heat.

10. 10.

    Add sugar snap peas and cook for another 30 seconds.

11. 11.

    Push vegetables to the edge of the wok. Add garlic and ginger to the center and fry over strong heat.

12. 12.

    Add orange rind and juice (or half the rind and less juice depending on size), chilies and hoisin sauce, bring to a boil. Simmer for 2 minutes.

13. 13.

    Return beef to the wok and mix everything thoroughly. Cook for another minute, season with salt to taste and serve immediately.