Szechuan Crispy Orange Beef

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb flank steak, partially frozen
• 1/4-1/2 cup cornstarch, approximately
• 2 peanut oil
• 1 large orange
• 8 dried hot peppers, to taste
• 1/4 small onion, cut in 1/2 inch squares
• 1/4 cup sliced water chestnuts
• 1 teaspoon minced garlic
• 1 tablespoon minced green onion
• 1 tablespoon rice wine
• 1/4 cup sugar
• 3 tablespoons soy sauce
• 1/2 cup chicken broth
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

Recipe

• 1 *theorange: with vegetable peeler,cut zest from orange into long pieces.
• 2 cut pieces into thin strips.
• 3 dry slightly in microwave oven.
• 4 slice the orange for garnish.
• 5 steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
• 6 coat the meat completely with cornstarch and set aside.
• 7 combine dried orange peel in a small dish with hot pepper.
• 8 cut onion and combine in another small dish with water chestnuts.
• 9 mince garlic and green onion.
• 10 sauce: combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
• 11 put a metal strainer over a large saucepan in kitchen sink.
• 12 heat wok for two minutes over highest heat.
• 13 add oil and heat until it is very hot.
• 14 add beef, stir to break it up.
• 15 fry for 2 to 3 minutes, til the outside is crispy.
• 16 transfer to strainer in sink and pour oil and beef into it.
• 17 place empty wok back on high heat, add garlic and green onion.
• 18 add hot pepper and orange peel, stir briefly.
• 19 add onion and water chestnuts and stir 30 seconds.
• 20 add sauce and stir well to coat.
• 21 let mixture boil until it thickens slightly.
• 22 add hot beef and then sesame oil.
• 23 put on serving plate and garnish plate with orange slices.
• 24 serve with rice.