Orange Tangerine Beef

• 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
• 1/2 tsp. roasted Szechuan peppercorns
• 2 tsp. dark soy sauce
• 1/4 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. sesame oil

1. Combine beef with marinade; let stand 20 minutes.
2. Heat oil in a wok or large skillet until very hot.
3. Remove beef from marinade and add to oil; stir-fry until brown (about 2 minutes).
4. Remove and drain.
5. Remove all but 1 tbsp.
6. oil.
7. Reheat oil and add chili peppers.
8. Add beef, orange peel and seasonings.
9. Stir-fry 4 minutes, mixing well.
10. Serve at once.

flank steak, marinade, soy sauce, rice wine, ginger, cornstarch, sesame oil, peanut oil, red chilies, orange peel, roasted szechuan, soy sauce, salt, sugar, sesame oil

Taken from www.foodgeeks.com/recipes/7601 (may not work)