For the beef
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp gluten free soy sauce
2 tbsp maple syrup
4 tbsp orange juice
pinch ground white pepper
2 beef fillet steaks
1 tbsp groundnut oil
mixed salad leaves
1 orange, peeled and segmented
For the marinade, place the rice wine, gluten free soy sauce, maple syrup, orange juice and ground white pepper into a large bowl and whisk well to combine.
Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.
Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done.
Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.
Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky.
To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and serve with mixed salad leaves.
Recipe adapted from: Good Food