Stir-

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

2 ts -soaked and coarsely chopped

- dried citrus peel 1/2 ts Ground Sichuan peppercorns

-(Roasted), 2 ts Dark soy sauce

1/4 ts Salt

1 ts Sugar

1/2 ts Sesame oil

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. --