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Title: Sliced Beef W/orange Peel and Chilli Peppers
Categories: Beef
Yield: 4 Servings
| 10 | oz | Lean beef steak (rump or fillet/tenderloin) |
| 2 | Dried red chilli peppers, cut in quarters | |
| 3 | Pieces dried orange peel | |
| 1 | ts | Chinese brown peppercorns (optional) (szechuan peppercorns) |
| 1/4 | c | Frying oil |
| SEASONING A | ||
| 1/4 | ts | Salt |
| 1/4 | ts | MSG; (optional) |
| 1 | tb | Dark soy sauce |
| 1 | tb | Spring onion (scallion) finely chopped |
| 1 | ts | Grated fresh ginger |
| 2 | ts | Cornstarch |
| 1 | tb | Frying oil |
| SEASONING B | ||
| 1 | tb | Light soy sauce |
| 2 | ts | Dark soy sauce |
| 2 | ts | Sesame oil |
Partially freeze the beef to cut into paper-thin slices across the grain, then cut into strips about 1-2/3" 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
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