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Ching He Huang/Chinese Food Made Easy/Cooking for family and FriendsSweet and tangy chilli beefChing makes beef seasoned with dried chillies, served on pak choi and baby spinach leaves and dressed with a sweet and tangy dressing.IngredientsFor the sweet and tangy dressing1 tbsp light soy sauce4 tbsp lemon juice2 tbsp orange juice1 tsp groundnut oil1-2 tsp caster sugar (or to taste)1-2 tbsp honey (to taste)½ small cucumber, halved lengthways, de-seeded and finely chopped1 green chilli, de-seeded, finely choppedFor the beef1 tbsp groundnut oil250g/9oz beef fillet, cut into 5mm/¼in strips1 tsp Shaoxing rice wine or dry sherrypinch crushed dried chilli flakes1 tsp light soy saucepinch ground white pepperTo serve1 large handful baby spinach leaves, washed2 heads pak choi, green stem variety, washed and sliced1 small mango, peeled, stone removed, flesh finely dicedMethod1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice,! groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.4. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.
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