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Orange Beef
Serves 4

1 lb flank steak, thinly sliced across the grain

1 large egg white
1 tablespoon soy sauce
1 tablespoon cornstarch
1/8 teaspoon white pepper powder
1/2 teaspoon light sesame oil

2 large garlic cloves, finely chopped
10 dried red chilis, 5 left whole, 5 broken in half
orange peel from 1 medium orange

1 tablespoon brown sugar
1 tablespoons Hoisin Sauce (or to taste)
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon Chinese cooking wine
1/2 tablespoon chili oil (can be found in most Asian shops)
1/4 teaspoon salt (optional)
1/2 teaspoon tapioca flour/cornstarch

1 tablespoon sesame oil

Slice peel off orange with paring knife into approximately 1 by 2
inch pieces. Do not use the white part!

Combine beef and marinade in bowl (massage the meat); marinate 2
hours or up to 24 hours, covered, in refrigerator. Combine sauce
ingredients in a bowl and set aside. 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, chilis and orange peel
slices. Stir-fry for 30 seconds, or until chilis begin to blacken.
Return beef to wok, stir-fry for 30 seconds, re-stir seasoning
liquid and pour into wok. Toss for 30 seconds, and turn off heat.
Pour sesame oil over all, and serve.


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