“I wrote this out in the 1970's. I think you could add orange marmelade at the last to enhance the orange flavor....or maybe microwave the marmelade and OJ and pour over platter.”
READY IN:
22mins
YIELD:
1 Batch
UNITS:
US

Ingredients Nutrition

  • 12 ounces beef, sliced thin (rump, filet, etc. Easy to slice partially frozen)
  • 4 teaspoons soy sauce
  • 2 teaspoons rice wine
  • 1 teaspoon ginger, chopped
  • 1 teaspoon cornstarch
  • 1 12 teaspoons sesame oil
  • dry red chile
  • 12 teaspoon seshwan peppercorn, chopped
  • orange peel, best fresh
  • 2 12 teaspoons oil (peanut takes the high heat best)
  • salt
  • 1 teaspoon sugar

Directions

  1. Marinade the beef in 2 teaspoon soy, rice wine, ginger, corn starch and 1 teaspoon sesame oil for 20 minutes.
  2. Heat wok and add oil and then the beef. Fry till meat is not red. Strain meat and leave 1 tablespoon of oil in the wok.
  3. Add chiles, orange peel, peppercorns, 2 teaspoons soy, salt, 1/2 teaspoon sesame, sugar and beef. Toss and remove.
  4. Very nice with a ring of steamed broccoli florets around the edge on a platter.
  5. Serve with rice.

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