Tangerine Beef – Rice

3/4 lb Flank steak;sliced very thin

———————————-MARINADE———————————- 2 ts Soy sauce;dark

2 ts Rice wine

1 ts Ginger; chopped fine

1 ts Cornstarch

1 ts Sesame oil

—————————–OTHER INGREDIENTS—————————– 1/3 c Peanut oil

2 Red chilies; dried halved

5 pn Orange peel; dried/soaked

———————————SEASONING——————————— 1/2 ts Szechuan peppercorns;roasted

2 ts Soy sauce; dark

1/4 ts Salt

1 ts Sugar

1/2 ts Sesame oil

Combine beef with marinade; let stand 20 min. 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 min). Remove and drain. Remove all but 1 Tbs oil, reheat it and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once. Barb Day