Sliced beef w/orange peel and chilli peppers

4 servings

Ingredients

Quantity Ingredient
-C.SVITEK [cathy]
10 ounces Lean beef steak (rump or fillet/tenderloin)
2 Dried red chilli peppers, cut in quarters
3 Pieces dried orange peel
1 teaspoon Chinese brown peppercorns (optional) (szechuan peppercorns)
¼ cup Frying oil
¼ teaspoon Salt
¼ teaspoon MSG; (optional)
1 tablespoon Dark soy sauce
1 tablespoon Spring onion (scallion) finely chopped
1 teaspoon Grated fresh ginger
2 teaspoons Cornstarch
1 tablespoon Frying oil
1 tablespoon Light soy sauce
2 teaspoons Dark soy sauce
2 teaspoons Sesame oil

Directions

SEASONING A

SEASONING B

Partially freeze the beef to cut into paper-thin slices across the grain, then cut into strips about 1-⅔" by 1". Place in a dish and rub on the seasoning A ingredients. Leave for 20 minutes.

Heat the frying oil and fry the peppers, orange peel, and peppercorns for about 3 minutes, until dark brown.

Remove and set aside. Reheat the wok and add the beef.

Stir-fry on high heat until the meat is crisp on the edges, then return the fried ingredients and add the seasoning B ingredients. Stir briefly on high heat, then transfer to a warmed serving plate.

If preferred, the beef may be deep-fried in fairly hot oil until quite crisp, then stir-fried with the seasoning B and other fried ingredients.

From: The Complete Chinese Cookbook by Jacki Passmore & Daniel P. Reid Posted on Genie C06 T03 M317 by D.PERLMAN [Danny] on Mar/07/92 Posted on GEnie, August, 1993; Formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS

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