3/4 lb Boneless lean beef 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Oil, preferably peanut 2 Dried red chiles - cut in half lengthwise 1 tb Coarsely chopped orange peel - (fresh) -=OR=- 2 ts -soaked and coarsely chopped - dried citrus peel 1/2 ts Ground Sichuan peppercorns -(Roasted), (optional) 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the beef to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. -----
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