TANGERINE BEEF

FOR THE-MARINADE:
2 tsp dark soy sauce
2 tsp rice wine
1 tsp finely chopped ginger
1 tsp cornstarch
1 tsp sesame oil
FOR THE BEEF:
3/4 lb flank steak, sliced very thin
1/3 cup peanut oil
2 dried red chilies, halved
5 pinch dried orange peel, soaked
FOR THE SEASONING:
1/2 tsp Szechuan peppercorns, toasted
2 tsp dark soy sauce
1/4 tsp salt
1 tsp sugar
1/2 tsp sesame oil
hot cooked rice (to serve)

Combine the marinade ingredients and add the beef; 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 it and add chili peppers; stir-fry 10 seconds.

Add beef, orange peel and seasonings. Stir-fry 4 minutes, mixing well. Serve at once with hot cooked rice.

Servings: 2-3
Adapted from source: Barb Day