Orange/tangerine beef

Yield: 3 servings

Measure Ingredient
¾ pounds Flank steak; sliced
2 teaspoons Soy sauce; dark
2 teaspoons Rice wine
1 teaspoon Ginger ; chopped fine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
⅓ cup Peanut oil
2 \N Red chilies; dried halved
5 \N Pinches Orange peel; dried soaked
½ teaspoon Szechuan peppercorns; roas
2 teaspoons Soy sauce; dark
¼ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Sesame oil


Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove bbef from marinade and add to oil; stir-fry until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat il and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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