| | MARINATE 2-24 HOURS |
| 1/2 | lb | Flank steak; sliced thinly across the grain |
| | IN |
| 1 | lg | Egg white; lightly beaten |
| 1 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| 1/8 | ts | White pepper |
| 1/2 | ts | Dark sesame oil |
| | PREPARE/HAVE READY ON PLATE |
| 2 | lg | Garlic cloves; minced |
| 20 | | Dried red chilies; (I use ancho) For mild heat, leave whole; for med heat, break up 1/2 of the chilies; for hottest, break up all the chilies |
| | Orange peel from one med orange; cut into 1" or smaller pieces |
| | SEASONING LIQUID |
| 1 | tb | Sugar |
| 3 | tb | Hoisen sauce |
| 1 | tb | Soy sauce |
| 1 | tb | Vinegar; (preferably rice wine) |
| 1 | tb | Dry sherry |
| 1 | tb | Chili oil |
| 1/4 | ts | Salt |
| 1/2 | ts | Cornstarch |
| 1 | tb | Dark sesame oil |
