Sichuan Mandarin Beef (with Noodles, mushrooms and cashew nuts)
Serves 4 hungry men
An Authentic Chinese meal, slightly adapted by the limitations of an English supermarket. However still remains a filling and tasty meal accented with mandarins, honey, rice wine and cashew nuts to give a fuller sweet flavour.
Prep time: 30mins
Serves 4 hungry men
An Authentic Chinese meal, slightly adapted by the limitations of an English supermarket. However still remains a filling and tasty meal accented with mandarins, honey, rice wine and cashew nuts to give a fuller sweet flavour.
Prep time: 30mins
Cooking Time: 10mins
You Will Need:
2 tbsp Shaoxing rice wine
4 tbsp light soy sauce
4 tbsp clear honey
2 small squeezed mandarins juice & zest
pinch ground white pepper
450g Beef Frying Steak / Fillet (shredded or whole)
3 Cloves of Garlic
1 tbsp groundnut oil
150g/3½oz fresh shiitake mushrooms, sliced (or opened field mushrooms if unavailable)
Handful of Cashew Nuts (optional)
400g Fresh Medium Egg Noodles
To serve:
1 mandarin, peeled and segmented
1 spring onion, finely sliced or in 4cm strips (optional)
Mixed salad leaves (optional)
To Cook:
1. Prepare the Beef marinade; place the rice wine, soy sauce, honey, freshly squeezed mandarin juice, zest and ground white pepper into a large bowl and stir well to mix thicker honey into the mixture. It should be a fairly runny consistency. Add the beef steak to the marinade, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.
2. Whilst marinating the beef, cut the garlic and prepare the mushrooms, spring onion and peel and segment the mandarins ready to serve.
3. Heat a wok until smoking and add the groundnut oil, then add the steak without the marinade and garlic, keep the marinade for the mushrooms and cashew nuts. Fry for 1-2 minutes for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steak into bowl, cover with foil and leave to rest for five minutes.
4. Whilst leaving the beef to rest, pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky.
5. Add the shiitake mushrooms and the cashew nuts to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms. As the mushrooms start to soften add the noodles to the wok.
You can now either add the sliced beef steak to the wok with mushrooms and noodles for the last minute, or serve straight away. If you decided to have full beef steaks, then serve now.
6. Leave to rest for a minute, then serve Sichuan Mandarin Beef and garnish with two mandarin segments and spring onion, if using, and serve with a bowl and a pair of chopsticks.
7. Enjoy the meal and watch out for the mandarin pips in your segments.
Serving suggestion:
To serve full steak, remove the foil from the bowl and spoon the noodles and mushrooms alongside the steaks... How about trying this with a small salad instead of noodles?
Meal as I serve it
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I adapted this recipe for my site from this Sichuan Orange Beef recipe
If you have made Sichuan Mandarin Beef or have any idea about how it could be adapted, please leave any comments below.
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Great recipe! will try to cook and add to my recipe blog!
Excellent. :) If you do, please add a link back here.