ORANGE BEEF ON WONTON CRISPS

10 ounces beef sirloin or filet steaks
1/4 cup chicken stock
1 teaspoon cornstarch
4 ounces fresh or frozen wonton skins
3 to 4 cups vegetable oil, for deep-frying
2 pieces dried mandarin orange peel (1 1/2 inches square), soaked and cut into strips
1/2 to 1 dried red chili, seeded and sliced
1/2 teaspoon Chinese brown peppercorns*
2 teaspoons tamari or light soy sauce
1/2 teaspoon sesame oil
Cilantro sprigs
SEASONING FOR BEEF:
2 1/2 teaspoons dark soy sauce
1 1/2 teaspoons minced fresh ginger
1 1/2 Tablespoon minced whole scallion
1 teaspoon cornstarch

Very thinly slice the beef** and cut into 1 1/2 –inch squares. Place in a dish with the seasoning ingredients and mix well. Set aside for 20 minutes.

Combine the chicken stock and cornstarch in a bowl; set aside.

Cut the wonton skins into strips of about 1/3 inch; set aside.

Begin heating the oil for deep frying in a wok or large skillet to 385 degrees F. (you will use this to deep fry the wontons)

Meanwhile, heat 3 Tablespoons of the frying oil in a another wok over high heat until a haze of smoke appears over the pan, then reduce heat to medium. Fry the orange peel, chili and peppercorns for about 40 seconds, then remove to another pan. Add the beef to the first pan and fry until very well cooked and crisp. Remove and add to the orange peel and spices in the second pan.

Sizzle the soy sauce and sesame oil onto the sides of the pan with the meat and orange peel in it and stir into the meat as it runs down.

Stir the stock and cornstarch and pour over the beef. Cook, stirring on high heat until it coats the meat. Remove from the heat.

Slide the wonton-skins into the hot oil to cook for about 45 seconds, until crisp and puffy. Remove with a wire strainer and spread on a plate. Top with the beef, garnish with cilantro and serve at once.

*Chinese brown peppercorns, known also as Sichuan pepper, are strongly aromatic and peppery. If eaten to excess they have an astringent, almost anesthetic effect on the tongue and lips. They should be bought as whole berries and crushed or ground only as needed, to ensure their full flavor. Green peppercorns in brine can replace them in this recipe quite successfully.

**To achieve thinly sliced beef, partially freeze the beef until it is firm enough not to “wiggle” as you slice it.

Serves 2 to 4
Source: The Noodle Shop Cookbook