Orange Tangerine Beef
| Yield: | 3 Servings |
| Categories: | Meats |
| 3/4 | lb | Flank steak; sliced |
| MARINADE | ||
| 2 | ts | Soy sauce; dark |
| 2 | ts | Rice wine |
| 1 | ts | Ginger; chopped fine; |
| 1 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| 1/3 | c | Peanut oil |
| 2 | Red chilies; dried halved | |
| 5 | pn | Orange peel; dried soaked |
| SEASONING | ||
| 1/2 | ts | Szechuan peppercorns; roaste |
| 2 | ts | Soy sauce; dark |
| 1/4 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | ts | Sesame oil |
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