Chen Pi Beef with a Devon Twist

Ingredients

In this adaptation, we incorporate the flavors and ingredients commonly found in Devon cuisine. The traditional Chen Pi Beef is enhanced with locally sourced vegetables, such as carrots and leeks, and a rich gravy made with Devonshire cider. These additions infuse the dish with a touch of sweetness and a unique West Country twist. We alse have the original recipe for Chen Pi Beef, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon grated Chen Pi (dried tangerine peel) 1 tablespoon grated Chen Pi (dried tangerine peel)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 leek, thinly sliced 1 leek, thinly sliced
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup beef broth 1 cup beef broth
• 1/4 cup Devonshire cider 1/4 cup Devonshire cider
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, Shaoxing wine, and cornstarch. Add the sliced beef and marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the grated Chen Pi, minced garlic, and grated ginger. Stir-fry for 1 minute until fragrant.
3. 3.
   Add the marinated beef to the wok and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
4. 4.
   In the same wok, add the sliced onion, julienned carrots, and sliced leek. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. 5.
   Return the beef to the wok and add Worcestershire sauce, tomato paste, beef broth, and Devonshire cider. Stir well to combine.
6. 6.
   Reduce the heat to medium and simmer for 5-7 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chen Pi (dried tangerine peel) — Soak the dried tangerine peel in warm water for 10 minutes before grating to soften it and remove any bitterness.

Tips & Tricks

• For a spicier kick, add a dash of chili flakes or Sichuan peppercorns to the dish.
• If you can't find Chen Pi, you can substitute it with orange zest for a similar citrusy flavor.
• Adjust the thickness of the gravy by adding more or less beef broth according to your preference.
• Serve with steamed rice or noodles for a complete meal.
• Make sure to slice the beef thinly against the grain to ensure tenderness.

Serving advice

Serve the Devonshire Chen Pi Beef hot with steamed rice or noodles. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the stir-fried beef and vegetables on a large serving platter, allowing the vibrant colors to shine through. Drizzle the rich gravy over the top and garnish with sprigs of fresh cilantro for an elegant touch.