Beef with Leek and Mandarins

Ingredients

• 500 g beef tenderloin
• 2 stalks leek
• 1 tsp finely chopped ginger
• 4 dried chili peppers
• 1 can mandarin (175 g drained weight)
• 4 tbsp oil
• 2 tsp Sichuan peppercorns
• 2 tbsp rice wine
• 4 tbsp soy sauce
• 150 ml chicken broth
• 1 tsp sugar
• Salt
• ground pepper

Instructions

1. 1.

   Slice the meat into very thin strips.

2. 2.

   Clean and wash the leek, cut the white and light green parts into fine strips. Crush the dried chilies in a mortar as finely as possible. Drain the mandarins in a sieve, catching the juice.

3. 3.

   Heat a wok or pan, add oil and cook the meat portions until browned, set aside. In the same pan, crisp the leeks, ginger, Sichuan peppercorns and chilies in the oil, then pour in rice wine, soy sauce and broth and bring to a boil. Return the meat, season with sugar and salt. Add the mandarins and 6 tbsp mandarin juice, let it heat through. Serve in small bowls.