Recipe ingredients and directions:
4 Servings
1/2 pound flank steaks, thinly sliced against the grain
1 egg white
1 tablespoon soy sauce
1 tablespoon cornstarch
1/8 teaspoon white pepper
1/2 teaspoon sesame oil
vegetable oil
2 garlic cloves, chopped
10 to 20 dried red chiles
orange peel from 1 med orange
1 tablespoon sugar
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1 tablespoon dry sherry
1 tablespoon chili oil
1/4 teaspoon salt
1/2 teaspoon cornstarch
1 tablespoon sesame oil
For marinade, combine sugar, hoisin sauce, soy, wine vinegar,
sherry, chili oil, salt and cornstarch.
Combine beef and marinade in bowl; marinate 2 hours or up to 24
hours, covered, in refrigerator. Heat wok on high heat. Add 2
tablespoons oil; when hot, add beef and stir-fry for 30 seconds or
until medium-rare.
Remove to a plate. Return wok to high heat; add 1 tablespoon oil.
When hot, add garlic, chilies (including seeds), and orange peel
slices. Toss for 30 seconds or until chilies begin to blacken.
Return beef to wok, toss for 30 seconds, stir seasoning liquid,
and pour over beef. Toss for 30 seconds or until glazed by sauce.
Drizzle in sesame oil, stir, and transfer to a heated platter.
Category: Asian Recipes
