Szechuan Crispy Orange Beef

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Steps

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Theorange: with vegetable peeler , cut zest from orange into long pieces.

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Cut pieces into thin strips.

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Dry slightly in microwave oven.

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Slice the orange for garnish.

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Steak should be frozen , but still pliable for easier slicing , slice in strips across the grain.

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Coat the meat completely with cornstarch and set aside.

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Combine dried orange peel in a small dish with hot pepper.

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Cut onion and combine in another small dish with water chestnuts.

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Mince garlic and green onion.

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Sauce: combine rice wine , sugar , soy sauce , chicken broth , and oyster sauce in a small bowl.

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Put a metal strainer over a large saucepan in kitchen sink.

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Heat wok for two minutes over highest heat.

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Add oil and heat until it is very hot.

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Add beef , stir to break it up.

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Fry for 2 to 3 minutes , til the outside is crispy.

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Transfer to strainer in sink and pour oil and beef into it.

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Place empty wok back on high heat , add garlic and green onion.

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Add hot pepper and orange peel , stir briefly.

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Add onion a.

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Ingredients

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flank steak, cornstarch, peanut oil, orange, dried hot peppers, onion, sliced water chestnuts, garlic, green onion, rice wine, sugar, soy sauce, chicken broth, oyster sauce, sesame oil