| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sichuan |
Oriental, Meats |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boneless lean beef |
| 2 |
ts |
Dark soy sauce |
| 2 |
ts |
Rice wine or dry sherry |
| 1 |
ts |
Finely chopped ginger root |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Sesame oil |
| 1/3 |
c |
Oil, preferably peanut |
| 2 |
|
Dried red chiles cut in half lengthwise |
| 1 |
tb |
Coarsely chopped orange peel (fresh) -=OR=- soaked and coarsely chopped dried citrus peel |
| 1/2 |
ts |
Ground Sichuan peppercorns (Roasted), (optional) |
| 2 |
ts |
Dark soy sauce |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put
the beef into a bowl together with the soy sauce, rice wine or sherry,
ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the
mixture marinate for about 20 minutes. Heat the oil in a wok or large
skillet until it is very hot. Remove the beef from the marinade with a
slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it
browns. Remove it and leave to drain in a colander or sieve. Pour off most
of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and
then add the dried chiles. Stir-fry them for 10 seconds, and then return
the beef to the pan. Add the rest of the ingredients and stir-fry for 4
minutes, mixing well. Serve the dish at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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