Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef tenderloin |
| 5 cups | Oil |
| 4 \N | Dried peppers |
| 10 \N | Szechuan peppercorns |
| 1 \N | Star anise |
| 2 teaspoons | Soy sauce |
| ⅓ teaspoon | Salt |
| 1 cup | Water |
| 1 teaspoon | Sesame oil |
| 1 \N | Peel of orange; shredded |
Cut beef into slices ⅓" thick. Heat oil for deep-frying. Fry beef slices about 8 minutes; drain. Pour off all but 3 cups oil. Stir-fry pepper, peppercorns and anise. Add remaining ingredients with beef and cook about 8 minutes over medium heat until thickened. TIP: This dish may also be made with chicken.
UNCLE CHEN'S
S.W. 3RD, PORTLAND
WINE:EYRIE SAUVIGNON BLANC
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .