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ORANGE/TANGERINE BEEF |
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Category |
Chinese |
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Contributor |
admin |
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Ratings |
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Comment (s) |
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Ingredients |
3/4 pound Flank steak -- sliced
2 teaspoons Soy sauce -- dark
2 teaspoons Rice wine
1 teaspoon Ginger ; chopped fine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Peanut oil
2 each Red chilies -- dried halved
5 pinches Orange peel -- dried soaked
Seasoning:
1/2 teaspoon Szechuan peppercorns -- roas
2 teaspoons Soy sauce -- dark
1/4 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Sesame oil |
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Procedures |
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Combine beef with marinade; let stand 20 min. Heat oil in a wok or large
skillet until very hot. Remove bbef from marinade and add to oil; stir-fry
until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil,
reheat il and add chili peppers; stir-fry 10 sec.
Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well.
Serve at once. |
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