Orange Beef

Ingredients

• 1 lb lean beef steaks, sliced against the grain ¼-inch thick and 2-inches long
• 2½ fluid ounces peanut oil
• 2 dried red chili peppers, cut in half lengthwise
• 1 tablespoon dried orange peel, soaked and coarsely chopped
• 2 teaspoons whole szechuan peppercorns, roasted and finely ground
• 1 tablespoon dark soy sauce
• ½ teaspoon salt
• ½ teaspoon pepper
• 1½ teaspoons sugar
• 2 teaspoons sesame oil

Marinade

• 1 tablespoon dark soy sauce
• 1 tablespoon shaoxing wine or dry sherry
• 1½ tablespoons gingerroot, finely chopped
• 2 teaspoons cornstarch
• 2 teaspoons sesame oil

Directions

1. In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
2. Heat wok over high heat until very hot , then add peanut oil.
3. Remove beef from marinade and stir-fry until browned (3–5 minutes).
4. Remove and let drain through a sieve.
5. Pour most of the oil out of the wok, reserving about 2 teaspoons.
6. Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
7. Return the beef to the pan and add all remaining ingredients.
8. Stir-fry for 4 minutes, mixing well.
9. Serve immediately.