Cut the flank steak in half along the grain. Then thinly slice
across the grain. Transfer to a mixing bowl. Toss with the
marinade ingredients. Soak the 2 pieces of dried orange peel in
hot tap water for 15 minutes to soften. Then mince, measure out 1
tablespoon, and reserve with the minced ginger. Combine the sauce
ingredients in a small bowl and place near the stove.
Place the wok over high heat. Swirl in 2 tablespoons of the oil.
Stir-fry the beef until it just loses its red color, about a
minute. Spoon the beef into a strainer and place on a bowl to
drain. Return the wok to high heat.
Add the remaining 1 tablespoon of oil. Briefly stir-fry the ginger
and orange peel, about 10 seconds. Then return the beef to the wok
along with the sauce. Stir and toss 30 seconds just to combine,
and serve.
Recipe by: Chinese Cooking for Beginners, by Helene Siegel
