- 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 leaves
- 1 orange, peeled and segmented
- 1 spring onion, finely sliced (optional)
- 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.