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bottarga Spaghetti Veal sauteed with oranges for the scallops and mushrooms

INGREDIENTS:

400 grams of beef strip steaks, 1 chilli, 1 tablespoon sake 2 teaspoons grated fresh ginger, 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons orange peel, 8 oranges from China, ½ teaspoon Sichuan peppercorns, 1 teaspoon brown sugar, 8 tablespoons of oil sesame or sunflower.

PREPARATION: Cut

beef as thin as possible and strips. Combine the sake, ginger, corn flour, two tablespoons of sunflower oil and half the soy sauce. Marinate beef in this mixture half an hour and drain.
Fry the meat in a pan with 6 tablespoons of remaining oil over high heat until they begin to brown, remove and drain on absorbent paper. Roasted pepper Sichuan five minutes in a small ungreased skillet. In the same oil beef, chilli fry 20 seconds and add the orange zest and oranges from China, Sichuan pepper, roasted and ground, sugar, remaining soy sauce and meat. Skip all three or four minutes and season with remaining oil. Serve immediately garnished with orange slices, chopped chilli and julienne of orange rind.

Note: Sichuan pepper adds a deeper flavor if not used are black peppercorns. If you have not Sake can use Cuantreau marc. If you do not have oranges from China can do without them.