Name: Orange/tangerine Beef
Ingredients: 3/4 lb Flank steak; sliced; 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 Pinches Orange peel; dried soaked; 1/2 ts Szechuan peppercorns; roas; 2 ts Soy sauce; dark; 1/4 ts Salt; 1 ts Sugar; 1/2 ts Sesame oil

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Chinese4	3	servings

INGREDIENTS

3/4	lb	Flank steak; sliced
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		Pinches Orange peel; dried soaked
1/2	ts	Szechuan peppercorns; roas
2	ts	Soy sauce; dark
1/4	ts	Salt
1	ts	Sugar
1/2	ts	Sesame oil

INSTRUCTIONS

SEASONING
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.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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