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 |
| ½ teaspoon | Szechuan peppercorns; roaste |
| 2 teaspoons | Soy sauce; dark |
| ¼ teaspoon | Salt |
| 1 teaspoon | Sesame oil |
| ⅓ cup | Peanut oil |
| 2 \N | Red chilies; dried halved |
| 5 pinches | Orange peel; dried soaked |
| 1 teaspoon | Sugar |
| ½ teaspoon | Sesame oil |
MARINADE
SEASONING
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.