Yield: 4 Servings
|3 tablespoons||Soy sauce|
|½ tablespoon||Oyster sauce|
|½ tablespoon||Mushroom soy sauce|
|3 \N||(1/2 inch) pcs ginger root|
|1 pounds||Flank steak or lean beef|
|\N \N||Salt, pepper|
|1 \N||Egg, beaten|
|4 \N||Dried chiles|
|2 tablespoons||Chopped green onions|
|5 \N||Small pcs dried tangerine or orange peel|
|\N \N||Seasoning Sauce|
To make the Seasoning Sauce: Combine sugar, soy sauce, vinegar, oyster sauce, mushroom soy sauce, catsup and ginger in small bowl.
Makes about ½ cup.
Slice beef paper-thin into ½-inch slices across grain and trim pieces about 1-inch long. Season to taste with salt and pepper. Dip into egg, then coat lightly with cornstarch. Heat 1 tablespoon oil in wok.
Drop beef into hot oil to brown quickly. Remove from wok. Set aside to keep warm.
Add 2 tablespoons oil to wok. Add chiles, green onions and orange peel. Saute over high heat a few seconds. Pour Seasoning Sauce all at once into wok.
Return beef mixture to wok. Mix well to heat thoroughly and quickly.
Discard ginger from Seasoning Sauce. Makes 2 to 4 servings.