Ingredients
| 3/4 lb. | flank steak, sliced | | Marinade | | 2 tsp. | dark soy sauce | | 2 tsp. | rice wine | | 1 tsp. | finely chopped ginger | | 1 tsp. | cornstarch | | 1 tsp. | sesame oil | | 1/3 cup | peanut oil | | 2 | dried red chilies, halved | | 5 dashes | dried orange peel, soaked in water |
Seasoning
| 1/2 tsp. | roasted Szechuan peppercorns | | 2 tsp. | dark soy sauce | | 1/4 tsp. | salt | | 1 tsp. | sugar | | 1/2 tsp. | sesame oil |
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Instructions
Combine beef with marinade; let stand 20 minutes. Heat oil in a wok or large skillet until very hot. Remove beef from marinade and add to oil; stir-fry until brown (about 2 minutes). Remove and drain.
Remove all but 1 tbsp. oil. Reheat oil and add chili peppers. Add beef, orange peel and seasonings. Stir-fry 4 minutes, mixing well. Serve at once.
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