[Tangerine Peel Beef]

2 pieces (each about 1 1/2 - inches square) dried tangerine peel
3/4 pound flank steak, thinly sliced

Marinade

  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch

Sauce

  • 1/3 cup orange juice
  • 2 tablespoons rice wine or sherry
  • 1 tablespoon soy sauce
  • 1/2 teaspoon chili garlic sauce
  • 2 teaspoons sugar
  • 1 1/2 teaspoons cornstarch
2 1/2 tablespoons cooking oil
6 small dried red chilies
1 small onion cut into one inch pieces
Orange Slices for Garnish

Method

  1. Soak tangerine peels in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.
  2. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.
  3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until barely pink, about 2 minutes. Remove the beef and chilies from the wok.
  4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add tangerine peel and onion; stir-fry for 1 minute. Add sauce and cook, stirring, until sauce boils and thickens.
  5. Return beef and chilies to wok and cook until heated through. Remove to a serving plate and garnish with orange slices.

Make 4 servings
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