Szechuan Orange Beef (Stir-Fry)

• 1 lb lean beef steak, sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen)
• 2 fluid ounces peanut oil
• 2 dried red chili peppers, cut in half lengthwise
• Marinade
• 1 tablespoon dark soy sauce
• 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
• 1 1/2 tablespoons gingerroot, finely chopped
• 2 teaspoons cornstarch
• 2 teaspoons sesame oil
• Sauce
• 1/2 cup orange juice
• 1 tablespoon dried orange peel, soaked and coarsely chopped
• 1/4 teaspoon szechuan peppercorns, roasted and finely ground
• 2 tablespoons dark soy sauce
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 1/4 teaspoon sesame oil
• 3 garlic cloves, minced

1. In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
2. Combine sauce ingredients; set aside.
3. Heat wok over high heat, then add peanut oil (be careful of splattering).
4. Remove beef from marinade and stir-fry until browned (3 minutes).
5. Remove and let drain through a sieve.
6. Pour most of the oil out of the wok, reserving about 2 teaspoons.
7. Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
8. Return the beef to the pan and add sauce.
9. Stir-fry for 3 minutes, mixing well.
10. Serve immediately.

lean beef steak, fluid ounces peanut oil, red chili peppers, marinade, soy sauce, rice wine, gingerroot, cornstarch, sesame oil, sauce, orange juice, orange peel, szechuan peppercorns, soy sauce, salt, sugar, sesame oil, garlic

Taken from www.food.com/recipe/szechuan-orange-beef-stir-fry-137621 (may not work)