| 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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