Spicy orange beef

1 Servings

Ingredients

QuantityIngredient
1poundsFlank steak
3Pieces dried orange peel, about 1x2 inches.
1Egg white
1tablespoonCorn starch
1tablespoonDry sherry
1tablespoonCorn starch dissolved in
2tablespoonsDry sherry
2tablespoonsSoy sauce
2tablespoonsSugar
2tablespoonsChicken stock
2tablespoonsHot chili sauce
1teaspoonVinegar
1teaspoonSesame oil
2Scallions (white and green parts), chopped
2teaspoonsMinced fresh ginger root
1Clove garlic, minced
3Fresh red chili peppers,
Chopped
6Pieces dried orange peel, about 1x2 inches.
3cupsPeanut oil

Directions

MARINADE

SEASONING SAUCE

Cut beef into thin, roughly 1" by 2" Marinade refrigerated for at least one hour, up to 8 hours.

Place wok over high heat until hot, pour in peanut oil, reduce heat to medium (about 350). Add three pieces of the orange peel and fry briefly until it turns a darker brown, about 10 seconds. Add peel to small amount of the seasoning sauce in a blender and puree, then add to the rest of the seasoning sauce.

Deep fry beef in wok over high heat (about 375).

Drain beef on paper towels and remove oil from wok.

Place wok back on high heat and add scallions, ginger, garlic, and chili peppers, stir-fry for about 30 seconds, stir in remaining orange peels then add seasoning sauce. Return the beef to the sauce and stir fry for 30 to 60 seconds, turn off heat and serve with steamed rice.