Beef and orange stir-fry

Serves 4

3 oranges
2 garlic cloves, minced
2 tbsp soy sauce
1 1/2 pounds trimmed boneless sirloin or rib-eye steak, cut into 1/2-inch-thick strips
1 tbsp cornstarch
1 to 2 tbsp canola oil
6 scallions, green parts only, cut into 1-inch lengths
White rice, for serving

1. Into a small bowl, finely grate the zest and squeeze  the juice from 1 orange. Add the garlic and soy sauce.

2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds. Set aside.

3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tbsp oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.

4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with white rice.

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Basic white bread

Another happy moment for a successful attempt at baking bread. This simple white is soft and flavourful. My kitchen still smells of the bread although the activity had stopped last night. Nice!

Recipe
(A) 220g bread flour
3g yeast
130g water (preferably a little warm to the touch)
(B) 60g bread flour
15g sugar
1/2 tsp salt
10g milk powder
40g water
(C) 15g unsalted butter

1. Knead ingredients (A) together until it’s well combine and become a dough ball. Let it proof in a clean bowl cover with cling wrap for 90 minutes at room temperature.
2. Mix in the ingredients (B) to (A) and knead until a smooth dough then add butter.
3. Continue to knead the dough until it’s smooth and elastic. Proof for 60 minutes.
4. Punch down the dough and roll out the dough into a longish shape and roll up like a swiss roll. Place the dough in a grease standard loaf pan and cover with a (damp) cloth. Proof for 50 – 60 minutes until the dough fill up 90% of the loaf pan. 
5. Bake at 200’C/ 395F for 30 minutes. Remove the bread from the loaf pan and cool on a wire rack. Let it cool completely before slicing.