Tangerine beef

Yield: 3 servings

Measure 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

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

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