Beef
3/4 lbs. flank steak
6 tablespoons oil
Rind of 1 whole orange or tangerine, cut in small strips
8 to 10 dried chili peppers
2 large cloves garlic minced
1 green pepper cut in chunks
1/4 cup cashews
Marinade
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon granulated sugar
2 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 cup water
1 tablespoon oil
Sauce
1 tablespoon Chinese red vinegar
2 teaspoons dark soy sauce
1 teaspoon granulated sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
3 tablespoons water
1/2 teaspoon cornstarch mixed with
1 tablespoon water
The combination of citrus rind, chili peppers and rich sauce creates an incredibly spicy dish and an unusual experience for the palate. More green pepper may be added and cashews are optional.
Place steak in freezer for a few minutes to make it easier to slice. Then thinly slice it across the grain. In bowl, mix together Marinade ingredients, except oil; add meat and let marinate for at least 30 minutes. Add 1 tbsp oil and toss well. Dish can be prepared in advance up to this stage and will keep for 2 days in refrigerator.
Sauce: Mix together ingredients and set aside.
In wok over high heat, heat 4 tbsp oil. Add beef and stir quickly to separate the meat. Remove when beef is no longer pink. Set aside to drain off excess juices and oil.
Clean wok. Heat remaining 2 tbsp oil until hot. Add orange rind and chili peppers. Stir-fry until brown, at least 1 minute. (Beware of spattering oil while cooking.) Then add garlic and green peppers. Stir for about 1 minute. Return beef to wok. Push ingredients to side to make a well in centre. Stir in well-mixed sauce. Add cashews if desired. Keep stirring until sauce thickens and everything is evenly coated. Makes 5 servings.