Recipe - Stir-Fried Beef With Orange

Three fourths pound Boneless lean beef
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Oil, preferably peanut
2 Dried red chiles
cut in half lengthwise
1 tablespoon Coarsely chopped orange peel
(fresh) =OR=
2 teaspoon soaked and coarsely chopped
dried citrus peel
One half teaspoon Ground Sichuan peppercorns
(Roasted), (optional)
2 teaspoon Dark soy sauce
One fourth teaspoon Salt
1 teaspoon Sugar
One half teaspoon Sesame oil

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 stirfry 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. Stirfry them for 10 seconds, and then return
the beef to the pan. Add the rest of the ingredients and stirfry for 4
minutes, mixing well. Serve the dish at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini