Sliced beef w/orange peel & chilli peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -C.SVITEK [cathy] | ||
| 10 | ounces | Lean beef steak (rump or fillet/tenderloin) |
| 2 | Dried red chilli peppers, cut in quarters | |
| 3 | Pieces dried orange peel | |
| 1 | teaspoon | Chinese brown peppercorns (optional) (szechuan peppercorns) |
| ¼ | cup | Frying oil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | MSG; (optional) |
| 1 | tablespoon | Dark soy sauce |
| 1 | tablespoon | Spring onion (scallion) finely chopped |
| 1 | teaspoon | Grated fresh ginger |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Frying oil |
| 1 | tablespoon | Light soy sauce |
| 2 | teaspoons | Dark soy sauce |
| 2 | teaspoons | Sesame oil |
Directions
SEASONING A
SEASONING B
Partially freeze the beef to cut into paper-thin slices across the grain, then cut into strips about 1-⅔" by 1". Place in a dish and rub on the seasoning A ingredients. Leave for 20 minutes.
Heat the frying oil and fry the peppers, orange peel, and peppercorns for about 3 minutes, until dark brown.
Remove and set aside. Reheat the wok and add the beef.
Stir-fry on high heat until the meat is crisp on the edges, then return the fried ingredients and add the seasoning B ingredients.
Stir briefly on high heat, then transfer to a warmed serving plate.
If preferred, the beef may be deep-fried in fairly hot oil until quite crisp, then stir-fried with the seasoning B and other fried ingredients.
From: The Complete Chinese Cookbook by Jacki Passmore & Daniel P.
Reid
Posted on Genie C06 T03 M317 by D.PERLMAN [Danny] on Mar/07/92 Posted on GEnie, August, 1993; Formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS