| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats | 3 | Servings | |
INGREDIENTS
| 3/4 | lb | Flank steak;sliced very thin |
| 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;roasted |
| 2 | ts | Soy sauce; dark |
| 1/4 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
MARINADE OTHER INGREDIENTS SEASONING Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove beef from marinade and add to oil; stir-fry until brown (about 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat it and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once. Barb Day From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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