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Stir-Fried Beef With Orange
Yields: 4 serving(s)
Ingredients
- 3/4 pound(s) boneless lean beef
- 2 teaspoon(s) dark soy sauce
- 2 teaspoon(s) rice wine or dry sherry
- 1 teaspoon(s) finely chopped ginger root
- 1 teaspoon(s) cornstarch
- 1 teaspoon(s) sesame oil
- 1/3 cup(s) oil, preferably peanut
- 2 dried red chiles cut in half lengthwise
- 1 tablespoon(s) coarsely chopped orange peel (fresh) -=or=-
- 2 teaspoon(s) -soaked and coarsely chopped dried citrus peel
- 1/2 teaspoon(s) ground sichuan peppercorns (roasted), (optional)
- 2 teaspoon(s) dark soy sauce
- 1/4 teaspoon(s) salt
- 1 teaspoon(s) sugar
- 1/2 teaspoon(s) sesame oil
Directions
- Cut the beef into thin slices 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.
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