Tangerine beef
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Flank steak;sliced very thin |
| 2 | teaspoons | Soy sauce;dark |
| 2 | teaspoons | Rice wine |
| 1 | teaspoon | Ginger; chopped fine |
| ⅓ | cup | Peanut oil |
| 2 | Red chilies; dried halved | |
| ½ | teaspoon | Szechuan peppercorns;roasted |
| 2 | teaspoons | Soy sauce; dark |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Sesame oil |
| 5 | pinches | Orange peel; dried/soaked |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Sesame oil |
Directions
MARINADE
OTHER INGREDIENTS
SEASONING
Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove beef from marinade and add to oil; stir-fry until brown (about 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat it and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once. Barb Day