Why have one Asian-flavor beef recipe when you can have two?
This recipe comes from Martin Yan's book "Culinary Journey through China." In his intro text, he deftly bobs and weaves around the idea of any sort of authenticity of the recipe. But it tastes good!
2 pieces (each about 1 1/2 inches square) dried tangerine peel
2 T soy sauce
1 T cornstarch
3/4 lb flank steak, thinly sliced
1/3 c orange juice
2 T rice wine or dry sherry
1 T soy sauce
1/2 t chile garlic sauce
2 t sugar
1 1/2 t cornstarch
2 1/2 T cooking oil
6 small dried red chiles
1 small onion, cut into 1 inch pieces
0. To make dried tangerine peel if you can't get it in a Chinese market: Peel the fruit. Cut the peel into pieces. Lay them out flat and cut or scrape away as much of the white pith from the inside of the peel as possible. Let the pieces of peel sun- or air-dry for a few days until they're firm but still flexible. Store them in an airtight jar.
1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice. Combine marinade ingredients in a bowl.
2. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.
3. Place a wok over high heat until hot. Add 2 T oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until barely pink, about 2 minutes. remove the beef and the chiles from the wok.
4. Add the remaining 1/2 T oil to wok, swirling to coat sides. Add the tangerine peel and onion; stir-fry for 1 minute. Add sauce and cook, stirring, until the sauce boils and thickens.
5. Return beef and chiles to wok and cook until heated through. Garnish with orange slices if you want.