Chau Ngau Yuk (Beef With Orange And Lemon)

Slice the lemon and orange rind, cut the rump steak into 5 inch long slices.

Combine the soy sauce, sherry, brown sugar, ginger, cornflour and half the sesame oil together in a bowl. Add the meat, mix well and leave to marinate for 10 minutes.

Drain the meat and reserve the marinade (You can help to keep the meat tender by slicing it across the grain).

Heat the oil in a wok or large frying pan and quickly brown the meat. Add the chili, lemon and orange rind and continue to stir-fry for a further minute.

Add the reserved marinade, salt, juice of the orange and lemon and stir-fry until the sauce thickens.

Sprinkle over the remaining sesame oil, garnish and serve.