Servings: Serves 4 to 8 people as part of a larger meal.
1 lb flank steak, partially frozen
about 1/4 to 1/2 cup cornstarch
2 to 3 cups peanut oil
6 to 8 pieces of dry orange peel,
about 1/2" square
1 dz. dry hot pepper pods, about
two inches long, or to taste
1/4 small onion, cut into
1/4 cup water chestnut slices
1 tsp minced garlic
1 TBS minced green onion
1 TBS rice wine
1/4 cup sugar
3 TBS soy sauce
1/2 cup chicken broth
1 TBS oyster sauce
1 tsp sesame oil
The flank steak should be frozen, yet pliable for easier slicing.
Cut the beef into 3 lengthwise pieces, then cut across the horizontal to make small pieces, about 1/2"x2".
Coat the beef completely with cornstarch and set it aside.
Cut up the dry orange peel into small pieces and combine in a small dish with hot pepper.
Cut the onion and combine in another small dish with the water chestnuts.
Mince the garlic and green onion.
Combine the sugar, soy sauce, chicken broth, rice wine, and oyster sauce in a small bowl.
Set a metal strainer over a large non-plastic receptacle in the kitchen sink.
Heat a wok for two minutes over the highest heat.
Add oil and heat until it is very hot.
Add the beef and stir to break it up.
Fry for 2 to 3 minutes, until the beef gets a yellowish cast to it and the outside is crispy, then transfer it to a strainer in the sink and pour the oil and beef into it.
Place the empty wok back on high heat and add the garlic, green onion, hot pepper, and orange peel.
Stir briefly, then add the onion and water chestnuts and stir for 30 seconds.
Add the sauce and stir well to coat, then let the mixture boil until it thickens slightly.
Add the hot beef and then the sesame oil.
Stir once or twice and place on a warm plate.
Serve right away.