Tangerine Beef
chinese, meats
3/4 lb flank steak; sliced very thin
----MARINADE----
2 teaspoon soy sauce; dark
2 teaspoon rice wine
1 teaspoon ginger; chopped fine
1 teaspoon cornstarch
1 teaspoon sesame oil
----OTHER INGREDIENTS----
1/3 cup peanut oil
2 red chilies; dried halved
5 pinch orange peel; dried/soaked
----SEASONING----
1/2 teaspoon szechuan peppercorns; roasted
2 teaspoon soy sauce; dark
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon sesame oil
Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove beef from marinade and add to oil; stir-fry until brown (about 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat it and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once. Barb Day
Yield: 3 servings