Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Boneless lean beef
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Coarsely chopped orange peel
- (fresh) -=OR=-
2 ts -soaked and coarsely chopped
- dried citrus peel
1/2 ts Ground Sichuan peppercorns
-(Roasted), (optional)
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil

CUT THE BEEF into thin slices 2 inches long, cutting against the
grain. Put the beef into a bowl together with the soy sauce, rice
wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix
well, then let the mixture marinate for about 20 minutes. Heat the
oil in a wok or large skillet until it is very hot. Remove the beef
from the marinade with a slotted spoon. Add it to the pan and
stir-fry it for 2 minutes until it browns. Remove it and leave to
drain in a colander or sieve. Pour off most of the oil, leaving about
1 teaspoon. Reheat the pan over a high heat and then add the dried
chiles. Stir-fry them for 10 seconds, and then return the beef to the
pan. Add the rest of the ingredients and stir-fry for 4 minutes,
mixing well. Serve the dish at once.

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