| Stir-Fried Beef With Orange
3/4 pound of boneless lean beef
2 teaspoons of Dark soy sauce
2 teaspoon of Rice wine or dry sherry
1 teaspoon of Finely chopped ginger root
1 teaspoon of Cornstarch
1 teaspoon of Sesame oil
1/3 cup of Oil, preferably peanut
2 Dried red chiles, cut in half lengthwise
1 tablespoon of Coarsely chopped orange peel, fresh or 2 teaspoon of soaked and coarsely chopped, dried citrus peel
1/2 teaspoon of Ground Sichuan peppercorns, (Roasted), (optional)
2 teaspoon of Dark soy sauce
1/4 teaspoon of Salt
1 teaspoon of Sugar
1/2 teaspoon of Sesame oil |
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CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the beef to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. Serves 4
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