Yield: 1 Servings
|1 pounds||Flank steak|
|3||Pieces dried orange peel, about 1x2 inches.|
|1 tablespoon||Corn starch|
|1 tablespoon||Dry sherry|
|1 tablespoon||Corn starch dissolved in|
|2 tablespoons||Dry sherry|
|2 tablespoons||Soy sauce|
|2 tablespoons||Chicken stock|
|2 tablespoons||Hot chili sauce|
|1 teaspoon||Sesame oil|
|2||Scallions (white and green parts), chopped|
|2 teaspoons||Minced fresh ginger root|
|1||Clove garlic, minced|
|3||Fresh red chili peppers,|
|6||Pieces dried orange peel, about 1x2 inches.|
|3 cups||Peanut oil|
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.