Uncle Tai's Beef
| Yield: | 6 Servings |
| Categories: | Meat |
| 1 1/2 | lb | Flank steak |
| 2/3 | c | Plus |
| 3 | tb | Water |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 3 1/2 | tb | Cornstarch |
| 4 | Plus | |
| 2 | tb | Peanut oil |
| 2 | Scallions; cut in 1/2 inch pieces | |
| 3 | tb | Dried orange peel |
| 3 | sl | Fresh ginger; thin, cut in 1/2-inch cubes |
| 1 | Long hot red pepper; chopped | |
| 3 | tb | Dry sherry |
| 1 | Egg white | |
| 3 | tb | Soy sauce |
| 1/4 | ts | Flavor enhancer (optional) |
| 10 | Dried small red pepper pods | |
| 2 | tb | Sugar |
| 1 | ts | Sesame oil |
| 1/4 | c | Chicken broth |
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