Orange And Walnut Beef

Ingredients
1 lb Beef Fillet
2 cloves Garlic
Thumb size piece Ginger
Pinch Sugar
Pinch Salt
2 dessertspoons Cornflour
2 dessertspoons Brandy
2 dessertspoons Light Soy Sauce Kikoman
3 Oranges squeezed
3 dessertspoons White Sugar
3 dessertspoons White Wine Vinegar
2 sticks washed Celery
1 medium Onion
Walnuts - a good handful
Coriander - a few fresh sprigs or Watercress
1 Orange

Method

Cut the beef fillet across the grain into long strips.

Chop the garlic and ginger very finely and mix together with sugar, salt, cornflour, brandy and light soy. Mix together with the sliced beef. Add one tablespoon peanut oil. Leave meat overnight in a plastic or enamel container, covered in the refrigerator.

Boil white sugar and white wine vinegar together until caramelised. Add the juice of 3 oranges till caramel dissolved.

Slice celery and onion into fine julienne. Lightly roast walnuts. Cut the orange part of the rind off 1 orange using a sharp knife. Do not include any of the white pith.

Cut the rind into fine julienne strips.

Cut the fruit into neat segments.

Grease then heat the wok untill smoking over high heat.

Add 2 tablespoons of peanut oil.

Add onion, slightly saute.

Add beef - toss.

Flame with brandy.

Add celery, orange rind and walnuts, toss.

Add at least half the Caramel Juice, let evaporate (add remaining juices if you like the beef wet).

To serve:

Steamed rice on the side.

Spoon out the beef and juices.

Garnish the top of beef with orange segments and coriander or watercress.