Archive for June 1st, 2007
as in hard drive. It’s a pain.
Britain, what’s happened to you?
Orange Beef
Marinade:
2 t. each: dark soy sauce and sherry
2 quarter-size pieces ginger, minced
1 t. each: cornstarch and sesame oil
1 lb. shredded beef
1/3 cup peanut oil
4 dried red chilies, halved (I use nine)
1 5-inch piece dried orange peel, soaked, drained, and shredded
Seasonings:
1/2 t. Szechuan peppercorns, toasted and ground
2 t. dark soy sauce
1/4 t. salt
1 t. sugar
1/2 t. sesame oil
Combine the marinade ingredients and add the beef; let stand at least 30 minutes. Mix the seasonings in a bowl.
Heat oil in a wok or large skillet until very hot. Add the beef and flip and stir over high heat until done, about two minutes. Remove, leaving only about a tablespoon of oil in the wok. Add the chilis to the wok, turn the heat down to medium, and cook until black. Add the beef, orange peel, and seasonings. Cook over high heat for a minute or so, then serve.
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