“This is a very famous recipe from Beijing. Not for the calorie conscious but for a special treat! Well worth the effort.”

Ingredients Nutrition

  • 800 g topside beef
  • 10 slices fresh peeled ginger
  • 2 spring onions (green onions)
  • 4 cups peanut oil
  • 2 teaspoons sesame oil
  • 2 tablespoons sesame oil
  • 10 whole dried chilies
  • 2 teaspoons peppercorns
  • 15 pieces dried orange peel (from Asian supermarket)
  • 1 12 cups stock (any will do)
  • 14 cup Chinese wine
  • 4 tablespoons soy sauce
  • 1 teaspoon salt
  • white pepper
  • 4 tablespoons sugar
  • 2 teaspoons chili oil


  1. Cut beef into thin strips.
  2. Add five slices ginger, one chopped spring onion, salt and 1-2 tbs chinese wine to marinate beef for 20 minutes.
  3. Remove onion and ginger before cooking.
  4. Heat 4 cups oil in wok until hot.
  5. Add beef and separate, cook and remove from wok and drain. Continue to heat oil.
  6. When oil is hotter add back the beef and deep fry again. This makes the beef dry. Remove from wok and drain.
  7. Heat 2 tsp sesame oil in another pan, add chilli and stir a few times. Then add peppercorns, pre-soaked orange peel and stir a few more times.
  8. Add another spring onion and five slices of ginger.
  9. Add stock, rest of chinese wine, soy sauce, salt, pepper.
  10. Add beef and cook over low flame.
  11. Add sugar and continue to cook.
  12. Then turn up the flame to caramelise the sauce. Finally add 2 more tablespoons sesame oil and chili oil.
  13. Remove dired chillis, ginger and orange peel before serving with steamed rice.

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