Sichuan orange beef recipe
 This spicy beef recipe is low in calories, but full of flavour. Serve with rice if you're feeling hungry. 1 tbsp Shaoxing rice wine or dry sherry2 tbsp light soy sauce2 tbsp clear honey4 tbsp orange juicepinch ground white pepper2 beef fillet steaks 1 tbsp groundnut oil100g/3½oz fresh shiitake mushrooms, sliced 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp light soy sauce 2 tbsp clear honey 4 tbsp orange juice pinch ground white pepper 2 beef fillet steaks 1 tbsp groundnut oil 100g/3½oz fresh shiitake mushrooms, sliced mixed salad leaves1 orange, peeled and segmented1 spring onion, finely sliced (optional) mixed salad leaves 1 orange, peeled and segmented 1 spring onion, finely sliced (optional) Method For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky. Add the shiitake mushrooms 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.To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky. Add the shiitake mushrooms 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. Add the shiitake mushrooms 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. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves.