Beef and tangerine salad
Preparation time: 30 minutes
Cooking time: 4 minutes
1 tbsp rice wine or dry sherry
2 tbsp light soy sauce
2 tbsp honey
4 tbsp freshly squeezed tangerine juice
A pinch of white pepper
2 steak fillets or frying steaks
1 tbsp groundnut oil
100g (31/2oz) sliced shiitake mushrooms
1 tangerine, peeled and segmented (garnish)
1 finely sliced spring onion (garnish)
Water (as needed)
Mixed salad leaves, to serve
1 To make the marinade put the rice wine, soy sauce, honey, tangerine juice and pepper in a bowl. Stir to combine the ingredients, and add the beef steaks. Leave to marinate for around 10-15 minutes.
2 Heat a pan over a high heat, and then pour in the groundnut oil. Put the steaks in the pan and cook until browned on one side. Turn over to cook the other side.
3 Cook the beef to your taste – generally one to two minutes for rare, two to three for medium, and longer for well done.
4 Once the steaks are cooked, pour in the remaining marinade. Cook for 30 seconds until the sauce is sticky. Remove the beef from the pan and leave it to rest on a plate – covering with foil to keep it warm.
5 Put the mushrooms in the pan and cook until soft. You can add some water to help them cook.
6 To serve, place a steak on each plate and put the mushrooms on top. Garnish with the spring onion, salad leaves and some of the tangerine segments