Orange-flavored beef

4 servings

Ingredients

Quantity Ingredient
- Ken Hom, Guest Chef MM:MK VMXV03A
¾ pounds Boneless lean beef
2 teaspoons Dark soy sauce
2 teaspoons Rice wine or dry sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
⅓ cup Oil, preferably peanut
2 Dried red chiles, cut in half lengthwise
1 tablespoon Coarse chopd fresh orange
Peel, or 2 ts soaked and
Coarsely chopd dried
Citrus peel
½ teaspoon Fine grnd roasted Sichuan peppercorns (optional)
2 teaspoons Dark soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Sesame oil

Directions

Orange-flavor beef is a northern Chinese specialty. Ken Hom's version, substituting fresh orange peel for the traditional dried tangerine peel, is a little different. CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the beef to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

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