Chen Pi Niu Rou
beef with tangerine

400 g beef
dried peel from 2 tangerine / clementine
hot water
4 tbsp oil

marinade ingredients:
5 cm jahe (ginger)
1 tbsp kecap asin (light kecap)
1 tbsp shaoxing wine
2 tsp cornflour

stir ingredients:
6 spring onions
6 dried chilies
5 cloves garlic
2 tsp sichuan peppercorns
1 tablespoon rice wine

Sauce ingredients:
2 tbsp kecap manis (dark kecap)
4 tbsp broth
2 tbsp of the soaking water tangerine / clementine
1 tbsp palm sugar

Cut the meat into thin strips and soak the peels in hot water (just under water) for 1 hour. Cut the jahe into slices and mix with the other ingredients for the marinade and let it rest for 10 minutes. Remove the ginger and add the meat and let it rest for 15 minutes.

Cut the spring onion and chilies into strips and garlic into slices. Keep the white and green of the spring onion separately. Roast the peppercorns in a hot dry pan and grind it. Mix the ingredients for the sauce well.

Heat in a wok the oil and add the meat and fry for 3 minutes and scoop it out of the wok. Then add the white part of the spring onions followed by the chilies, the tangerine peel, the garlic, the pepper and fry it for 1 minute. Then add the wine. Add the meat and the rest of the spring onions followed by the sauce. Cook briefly until the sauce has thickened.

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