| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats |
3 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Flank steak;sliced very thin |
| 2 |
ts |
Soy sauce;dark |
| 2 |
ts |
Rice wine |
| 1 |
ts |
Ginger; chopped fine |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Sesame oil |
| 1/3 |
c |
Peanut oil |
| 2 |
|
Red chilies; dried halved |
| 5 |
pn |
Orange peel; dried/soaked |
| 1/2 |
ts |
Szechuan peppercorns;roasted |
| 2 |
ts |
Soy sauce; dark |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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