1 lb Flank steak; partially
-frozen
1/3 c Corn starch, approximately
2 c Peanut oil
8 Pieces of dry orange peel,
-about 1/2" square
12 Dry hot pepper pods,
-about 2" long
1/4 sm Onion; cut in 1/2" squares
1/4 c Water chestnut slices
1 ts Garlic; minced
1 tb Green onion; minced
1 tb Rice wine
1/4 c Sugar
3 tb Soy sauce
1/2 c Chicken broth
1 tb Oyster sauce
1 ts Sesame oil
The flank steak should be frozen, but still pliable for easier
slicing. Cut it into 3 lengthwise pieces, then cut across the
horizontal to make small pieces, about 1/2" by 2" (sizes will
vary, but those are ballpark figures). Coat the meat completely
with corn starch and set aside.
Cut up dry orange peel into small pieces and combine in a small
dish with hot pepper. Cut onion and combine in another small dish
with water chestnuts. Mince garlic and green onion. Combine rice
wine, sugar, soy sauce, chicken broth, and oyster sauce in a small
bowl. Set a metal strainer over a large receptacle (not plastic)
in kitchen sink.
Heat wok for two minutes over highest heat. Add oil and heat until
it is very hot. Add beef and stir to break it up. Fry for 2 to 3
minutes, until beef gets a yellowish cast to it and the outside is
crispy. Transfer to strainer in sink and pour oil and beef into
it.
Place empty wok back on high heat and add garlic and green onion.
Add hot pepper and orange peel. Stir briefly. Add onion and water
chestnuts and stir 30 seconds. Add sauce and stir well to coat.
Let Mixture boil until it thickens slightly. Add hot beef and then
sesame oil. Stir once or twice and place on a warm plate. Serve
immediately. Serve with steamed rice.
