| | BEEF |
| 1 | lb | Beef (I find rumpsteak better than flank); cut into 2" x 1" x 1/4" slices |
| 3/4 | c | Pure water chestnut flour |
| 1/2 | c | Water |
| 4 | tb | Vegetable oil |
| 1 | pn | Salt |
| | SAUCE |
| 1/2 | c | Beef broth (I use 1/2 cup water + 1/2 tsp beef boullion) |
| 4 | tb | White vinegar |
| 8 | tb | Sugar |
| 3 | tb | Dry rice wine or pale dry sherry |
| 3 | tb | Mushroom soy sauce |
| 3/4 | ts | Oyster sauce |
| 1 1/2 | ts | Minced ginger |
| 1 1/2 | ts | Minced garlic |
| 1 1/2 | ts | Finely sliced scallion |
| 1 | pn | White pepper |
| | CORNSTARCH MIXTURE |
| 2 | tb | Cornstarch plus |
| 2 | tb | Water |
| | GET READY |
| | Pieces of dried orange peel (wash orange very well and peel 1/2") |
| | Pieces and place the peel onto paper towels; let air-dry 2-3 days) |
| | Dried red chile peppers (cut into halves) |
| 2 | | Coarsly chopped scallion bulbs |
| 2 | | Coarsly chopped garlic cloaves |
| 2 | tb | Vegetable oil |
