SPICY BEEF SLICES WITH TANGERINE PEEL

About 1 pound lean beef (flank steak)
Peanut oil for deep-frying
FOR THE MARINADE:
1 1/2-inch piece of fresh ginger, unpeeled
1 scallion, white and green parts
1/2 teaspoon salt
2 teaspoons Shaoxing rice wine or medium-dry sherry
FOR THE SAUCE:
Dried tangerine peel
Handful of dried Sichuanese chiles ( 1/2 to 1 ounce)
2 teaspoons whole Sichuan pepper
1 cup chicken stock
1/2 teaspoon salt
3 teaspoons sugar
1 teaspoon dark soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil

Soak the tangerine peel in cold water to cover for at least an hour.

Cut beef across the grain into 1 1/2-inch square slices, 1/8-inch thick. Place in a bowl.

Slightly crush ginger and scallions with a knife and chop them. Add to beef with the other marinade ingredients. Leave for 30 minutes.

Wearing rubber gloves, snip chiles in half with scissors and discard seeds. Snip the tangerine similarly, reserving the soaking liquid.

Heat oil to 325 to 375 degrees F.

Add 2 teaspoons of the oil to the beef and stir in, then drop the beef into the hot oil. Fry for a minute, or until cooked, then remove and drain.

Reheat oil to 350 to 375 degrees F, return the beef to the pan and deep-fry again until the slices are crisp and deep brown in color, about another minute or two. Remove and drain.

Return the wok to medium heat with about 1/3 cup of the cooking oil. When hot, add the chiles and Sichuan pepper and stir-fry for 10 to 20 seconds. Do not burn them.

Add the tangerine peel and cook until the fragrance is released.

Add the stock, beef, tangerine soaking water and other sauce ingredients. Bring to a boil and simmer for 20 to 30 minutes, stirring from time to time until the stock has evaporated, leaving only a rich, oil sauce.

Turn onto a serving dish and drizzle with sesame oil. Serve at room temperature.

Serves 4 to 6 as an appetizer
Adapted form source: Land of Plenty by Fuchsia Dunlop