MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Donna's Crispy Orange Beef
Categories: Chinese, Beef, Chilies, Fruit, Wine
     Yield: 4 servings

     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.

 From: Donna L

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