Szechuan Orange Beef (Stir-Fry)

Ingredients

• 1 lb lean beef steak, sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen)
• 2 fluid ounces peanut oil
• 2 dried red chili peppers, cut in half lengthwise

Marinade

• 1 tablespoon dark soy sauce
• 1 tablespoon shaoxing rice wine or dry sherry
• 1 1/2 tablespoons gingerroot, finely chopped
• 2 teaspoons cornstarch
• 2 teaspoons sesame oil

Sauce

• 1/2 cup orange juice
• 1 tablespoon dried orange peel, soaked and coarsely chopped
• 1/4 teaspoon szechuan peppercorns, roasted and finely ground
• 2 tablespoons dark soy sauce
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 1/4 teaspoon sesame oil
• 3 garlic cloves, minced

Directions

1. 1

   In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.

2. 2

   Combine sauce ingredients; set aside.

3. 3

   Heat wok over high heat, then add peanut oil (be careful of splattering).

4. 4

   Remove beef from marinade and stir-fry until browned (3 minutes).

5. 5

   Remove and let drain through a sieve.

6. 6

   Pour most of the oil out of the wok, reserving about 2 teaspoons.

7. 7

   Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.

8. 8

   Return the beef to the pan and add sauce.

9. 9

   Stir-fry for 3 minutes, mixing well.

10. 10

    Serve immediately.