Asian: Orange Beef 06 by Recipe Cottage

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	Orange Beef 06

		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.