Ingredients Jump to Instructions ↓

  1. 3/4 lb Boneless lean beef

  2. 2 ts Dark soy sauce

  3. 2 ts Rice wine or dry sherry

  4. 1 ts Finely chopped ginger root

  5. 1 ts Cornstarch

  6. 1 ts Sesame oil

  7. 1/3 c Oil, preferably peanut

  8. 2 Dried red chiles

  9. - cut in half lengthwise 1 tb Coarsely chopped orange peel

  10. 2 ts -soaked and coarsely chopped

  11. - dried citrus peel 1/2 ts Ground Sichuan peppercorns

  12. -(Roasted), 2 ts Dark soy sauce

  13. 1/4 ts Salt

  14. 1 ts Sugar

  15. 1/2 ts Sesame oil

  16. 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

  17. the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. --


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