INGREDIENTS

INSTRUCTIONS

NOTE: Vong dries his own orange peel. You can do so by simply leaving the
orange peel exposed to air overnight.
Slice flank steak into pieces about the size of a half-dollar and about
1/4-inch thick or slightly thicker.
Put the scallion, fresh ginger, dried orange peel and red peppers in a
bowl and set aside.
Break the egg into the meat. Add salt and pepper and mix well. (Vong uses
his hand.) Add enough cornstarch. (Here you'll just have to guess; Vong
appears to scoop 3-4 tablespoons into the meat.) Mix thoroughly to coat
each piece.
Pour enough vegetable oil into a deep pan to cover the meat well. Heat it
at least to 375-400 degrees, and add the meat, one piece at a time, so that
two or more pieces don't adhere during the cooking. Cook, stirring, until
the beef begins to brown lightly and becomes crisp. Vong removes a piece
and checke the crispness with his fingers. With a strainer he removes all
the meat from the fat to check it, returning it to brown a bit more as
needed.
When it's light brown and crisp, remove and drain the meat.
Pour the oil into another container, returning 2-3 tablespoons of oil to
the pan in which you've cooked the meat. Add the ingredients from the first
bowl (green onion mixture) and a pinch of monosodium glutamate if you wish.
At this point Vong also adds a paste-like chili pepper (available in
Chinese groceries), a small ladle of equal amounts of soy sauce and chicken
broth, probably about 1/2 cup of each; about 4 tablespoons sugar, 2
teaspoons vinegar and a tablespoon or so of cornstarch that has been
dampened in water to form a thick paste.
Cook and stir this mixture well, until sugar is melted and almost
caramelized and the sauce is thick. It should take no more that 3-4
minutes.
Add the cooked beef, stir to coat, and serve over deep-fried rice noodles
or, if preferred, plain boiled rice.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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