Crispy Orange Beef

1 lb. flank steak, partially frozen
1/4 to 1/2 cup cornstarch
2 to 3 cups peanut oil
6 to 8 pieces of dry orange peel, about 1/2" square
1 dozen dry hot pepper pods, about 2" long
1/4 small onion, cut in 1/2" squares
1/4 cup water chestnut slices
1 tsp minced garlic
1 TBS minced green onion
1 TBS rice wine
1/4 cup sugar
3 TBS soy sauce
1/2 cup chicken broth
1 TBS oyster sauce
1 tsp sesame oil

Directions:

The flank steak should be partially frozen, but pliable enough for easy slicing.

Cut it into 3 lengthwise pieces, then cut horizontally to make small pieces (about 1/2" by 2").

Completely coat the beef with cornstarch and set aside.

Cut the dry orange peel into small pieces and combine in a small dish with hot pepper.

Cut the onion and combine in another small dish with the water chestnuts.

Mince the garlic and green onion.

Combine the rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl. Set a metal strainer over a large non-plastic receptacle in the kitchen sink.

Heat the wok for two minutes over the highest heat setting.

Add oil and heat until it is very hot.

Add the beef and stir to break it up.

Fry for 2 - 3 minutes, until the beef gets a yellowish cast to it and the outside is crispy, then transfer to the strainer in the sink and pour the oil and beef into it.

Place the empty wok back on high heat and add garlic, green onion, hot pepper, and orange peel.

Stir briefly, then add onion and water chestnuts and stir for 30 seconds.

Add sauce and stir well to coat.

Let the mixture boil until it thickens slightly, then add the hot beef followed by the sesame oil.

Stir once or twice and place on a warm plate and serve immediately with steamed rice.

Notes:

Serves 4 - 8 people as part of a larger meal.