CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Meats |
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 |
pn |
Orange peel; dried soaked |
1/2 |
ts |
Szechuan peppercorns; roaste |
2 |
ts |
Soy sauce; dark |
1/4 |
ts |
Salt |
1 |
ts |
Sugar |
1/2 |
ts |
Sesame oil |
INSTRUCTIONS
MARINADE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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