Recipe - Sliced Beef Worange Peel And Chilli Peppers

C.SVITEK [cathy]
10 ounce 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)
One fourth cup Frying oil

SEASONING A
One fourth teaspoon Salt
One fourth teaspoon MSG; (optional)
1 tablespoon Dark soy sauce
1 tablespoon Spring onion (scallion)
finely chopped
1 teaspoon Grated fresh ginger
2 teaspoon Cornstarch
1 tablespoon Frying oil

SEASONING B
1 tablespoon Light soy sauce
2 teaspoon Dark soy sauce
2 teaspoon Sesame oil

Partially freeze the beef to cut into paperthin slices across the grain,
then cut into strips about 12/3" 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.
Stirfry 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 deepfried in fairly hot oil until quite
crisp, then stirfried 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip