Sliced Beef with Orange Peel And Chile Peppers

Recipe Ingredients

10 oz	284g	Lean beef steak - (rump or fillet/tend
2		Dried red chile peppers - cut in quarters
3		Dried orange peel
1 teaspoon	5ml	Chinese brown peppercorns - (optional) (Szechuan)
1/4 cup	59ml	Frying oil
		Seasoning A
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Msg - (optional)
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Spring onion - (scallion), finely chopped
1 teaspoon	5ml	Grated fresh ginger
2 teaspoons	10ml	Cornstarch
1 tablespoon	15ml	Frying oil
		Seasoning B
1 tablespoon	15ml	Light soy sauce
2 teaspoons	10ml	Dark soy sauce
2 teaspoons	10ml	Sesame oil

Recipe Instructions

Partially freeze the beef to cut into paper-thin slices across the grain, then cut into strips about 1-2/3" 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.

Source:
The Complete Chinese Cookbook by Jacki Passmore and Daniel P

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