…but, not quite. No, I thought I had done all I needed to do but, I have a bit to learn just yet. Let me give you a little back story. I had been glued to the computer for a long morning’s work. When I looked up, it was nearly 2:00 PM and I had a growing headache. Hunger had come, been ignored and gone away. I decided that a walk around the Sandyford business district was needed to clear my head.
As I wandered past the various cafes and eateries in the district, the headache slowly departed and the hunger quickly returned. I decided that my morning’s work had earned me a quiet, late lunch in my favourite Oriental restaurant, the China Sichuan, run expertly by my friend and all around good guy, Kevin Hui. I was reviewing the menu and trying to choose when Kevin hovered into position at my table, took my menu and whispered something to the waiter. A few minutes later, a dish of Oriental Beef arrived.
It was totally delicious and carried a complex and subtle punch of flavours. Later, Kevin explained that he was experimenting with some new dishes and was thinking of adding this to the menu. I decided that I needed to add it to the menu in our household. I tried to put the ingredients list together in my mind. So, here’s my take (for 4 people) on Oriental Beef.
Ingredients
- 400 grammes of prime beef (I used Cap of the Ribeye)
- 2 teaspoons of 5 spice powder
- 2 teaspoons of cumin
- 2 teaspoons of Sichuan peppercorns
- 2 hot chilis
- 3 onions
- 150 grammes of baby spinach leaves
Firstly, dry fry the cumin and Sichuan peppercorns until aromatic and delicious.
Grind the peppercorns and cumin in a mortar.Slice the meat, across the grain, into bite sized pieces.Slice the onions into pieces, about the same size as the beef. Slice the chilis. Wash the spinach. Add a little oil to a wok. Fry the onions until nearly soft. Remove and reserve. Then add the beef a few pieces at a time and stir fry. Stir like a mad thing as the beef will over-cook if you don’t.Add the spices as the beef cooks. Keep stirring. When the beef is nearly cooked, add the chilis. Keep stirring.Just before serving, add back the onions and then the spinach. Keep stirring until the Spinach begins to wilt.Turn off the heat and serve the beef on boiled rice, decorated with a nice little bit of coriander (cilantro).This was delicious. Truly delicious. However, I didn’t manage to get the level of complexity and depth of the original. Kevin might have specified six spice powder (yes, there is such a thing). He might have used additional spices. His master chefs may have employed their years of experience and talent in a way that this amateur can not. Who knows? The restaurant is entitled to its secrets. However, if you manage to make this and it tastes as nice as my version did, you will be very happy. I will try it again, and modify it again, and again, until I get it right….
CK | 11th October 2016
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This is a highly aromatic dish, Connor. Unusual spice mix, 7 spice powder 😉. If it works, why not?
Conor Bofin | Author | 16th October 2016
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I need to get my hands on some. Perhaps a trip to the kitchen in the China Sichuan when nobody is looking….
Debbie Spivey | 11th October 2016
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This looks delicious Conor. I have to ask though…. was the smiley face on the cutting board intentional? 😉
Conor Bofin | Author | 16th October 2016
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I saw it while I was taking the picture. I was temped later to turn the picture around but the copyright mark was already on and I’m fundamentally lazy. That’s the entire truth for you!
Hope all is great in the Mountain Kitchen. You must have great autumnal views.
Eha | 12th October 2016
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Thrilled to see you trying more than a few SE Asian recipes and I’ll make yours soonest step by step! Thru’ the years Szechwan has become my favourite ‘fast food’. Flavour, ease, health, excitement galore! Many ways from pan to plate 🙂 !! A wee bit of sugar is a necessity, try cayenne [not a S. spice actually!] and hoisin which most cooks use. Personally I do go with the usual carrot and celery [mirepoix around the world 🙂 !] also . . . But yours is an absolutely fascinating ‘take’ which will soon be on this table 🙂 !!
Conor Bofin | Author | 16th October 2016
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Delighted to be of some small service Eha. When you get here (note the positive thoughts), we can go to the China Sichuan and you can see what fantastic food they cook there. I do need to refine mine to get it closer to the original.
Stay well,
Conor
Photographer | 13th October 2016
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Looks absolutely delicious. Something i have to try. Thank you for your blog.
Conor Bofin | Author | 16th October 2016
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Thanks for the kind words. Do give it a go. It is well worthwhile and easy.
Best,
C
Tara Sparling | 13th October 2016
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There’s only one solution, Conor. You’ll have to eat that dish in Kevin’s restaurant every single day in order to investigate it more thoroughly. Alternatively, if you want me to send the boys around for the recipe, that can be arranged.
Conor Bofin | Author | 16th October 2016
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I don’t know if you can imagine me as a rotund, sweating, behemoth. If I were to eat every day in the China Sichuan, I suspect that’s where I would end up. Not from unhealthy eating but from pure greed.
Best to send the lads over.
anotherfoodieblogger | 14th October 2016
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Lovely Asian dish Conor! Now don’t go getting your blood sugar low that way by not eating until well after noon, that is most likely what gave you the headache. I’m making my first sous vide chicken breast tonight! I’m trying a chicken piccata… it won’t be on the blog because I have no clue how it will turn out plus taking photos is hard with one hand. I actually managed to get two thin slices from a lemon with one hand, but had to call in the troops to slice my real thick slice in half. I do hope you post your progress with this beef dish, it sounds heavenly. xo
Conor Bofin | Author | 16th October 2016
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Hi Kathryn,
Apologies for the delay in responding. I have been laid low by an infection and haven’t had the will to do anything for a couple of weeks. I’m on the mend now and looking forward to seeing your sous-vide adventure bring you to places you never thought possible. It’s great fun and really raises the bar.
Hope the hand recovers quickly from here.
Best,
C
Tasty Eats Ronit Penso | 14th October 2016
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You had me at 5 spice mix. It’s one of my favorites. The dish looks simply delicious! 🙂
p.s. the Like button again doesn’t work here, but I do like it. A lot.
Conor Bofin | Author | 16th October 2016
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I am close to tears with the technical issues. I do think I will have them sorted very soon. I have a good guy on the case and I think I know what I have done wrong. There is a blog post or two in it, for sure!
anyone4curryandotherthings | 16th October 2016
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My kind of dish, Conor – in fact something very similar but with Pork and Spinach came onto our Lunch table today 🙂
Sorry to hear you have not been well. But, allowing your blood sugar to drop so low is surely not a good thing!? 🙂 Anyhow – wish you speedy full recovery.
Conor Bofin | Author | 16th October 2016
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Thanks Carina,
On the mend now. It’s slow to shift. However, it has given me time to plot upcoming recipes. Lots on the agenda.
Best,
C
A Cookbook Collection | 16th October 2016
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Gorgeous! I would welcome a big plate of this right now. If you fancy delivering that’d be great.
Conor Bofin | Author | 16th October 2016
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I’ll get the bike out….
A Cookbook Collection | 16th October 2016
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You’ll be here in no time!
Susan Kilua Bofin | 22nd October 2016
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The way you arranged the things on your chopping board looked like a smiley face. Susan.😊
Conor Bofin | Author | 22nd October 2016
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I know. A big smile for you!
Gilly | 22nd October 2016
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looks great – not clear at what point the onions go in? The text doesn’t refer to them at all and they just appear in the pictures but later than perhaps expected?
Conor Bofin | Author | 22nd October 2016
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Thanks for spotting that Gilly. How stupid of me. I have fixed it. I really appreciate your eagle eye. I can be stupid at times.
Best,
Conor
StefanGourmet | 6th November 2016
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This looks great, Conor. Cap of ribeye is one of the most flavorful and tender cuts of beef. Wish I could buy it. Perhaps the dish would benefit from marinating the beef with the spices?
Conor Bofin | Author | 6th November 2016
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A worthy thought indeed Stefan. Next time, I’ll give it a go.
Dan Mulligan | 17th October 2018
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I tried this last week. We found it very good but must say there is something not quite right about the spice mix, to my tongue. Great smell from the five spice and good heat overall without blowing your mouth out. Marinate the beef first with a standard marinade and the five spices rather than adding it in while frying? I dunno but thank you for the thought put into this one.
Conor Bofin | Author | 25th October 2018
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Great to hear Dan. If you are doing the marinade in advance, use less of the spice mix. It will permeate the meat, for sure. Thanks for the comment and also for trying one of my dishes. It gives me a disproportionate level of satisfaction to hear about such.
Best,
Conor