Title: Tangerine Beef
Categories: Meat
Yield: 3 Servings
| 3/4 | lb | Flank steak;sliced very thin |
| MARINADE |
| 2 | ts | Soy sauce;dark |
| 2 | ts | Rice wine |
| 1 | ts | Ginger; chopped fine |
| 1 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| OTHER INGREDIENTS |
| 1/3 | c | Peanut oil |
| 2 | | Red chilies; dried halved |
| 5 | pn | Orange peel; dried/soaked |
| SEASONING |
| 1/2 | ts | Szechuan peppercorns;roasted |
| 2 | ts | Soy sauce; dark |
| 1/4 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | ts | Sesame oil |
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