Crispy Orange Beef

Ingredients

1 pound flank steak

1/2 cup cornstarch

2 1/2 cups peanut oil

8 inches pieces orange peel, about ½ square pieces

1 inch dry hot pepper pods, about two long, or to taste

1/4 inch small onion, cut in ½ squares

1/4 cup water chestnut slices

1 teaspoon minced garlic

1 tablespoon minced green onion

1 tablespoon rice wine

1/4 cup sugar

3 tablespoons soy sauce

1/2 cup chicken broth

1 tablespoon oyster sauce

1 teaspoon sesame oil

Preparation

Cut flank steak into 3 lengthwise pieces, then cut across the horizontal to make smaller 1/2" by 2-inch pieces. Coat the meat completely with cornstarch and set aside.

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

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

Mince garlic and green onion.

Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.

Set a metal strainer over a large receptacle (not plastic) in kitchen sink.

Heat wok for two minutes over high heat. Add oil and heat until it is very hot (sprinkle a bit of water in the oil and when it pops it's ready).

Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef is crispy on the outside. Transfer to strainer in sink and pour oil and beef into it.

Place empty wok back on high heat and add garlic and green onion. Add hot pepper and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds.

Add sauce and stir well to coat. Let mixture boil until it thickens slightly.

Add hot beef and then sesame oil. Stir once or twice and place on a warm plate.

Serve immediately.