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1
*THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
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2
Cut pieces into thin strips.
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3
Dry slightly in microwave oven.
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4
Slice the orange for garnish.
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5
Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
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6
Coat the meat completely with cornstarch and set aside.
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7
Combine dried orange peel in a small dish with hot pepper.
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8
Cut onion and combine in another small dish with water chestnuts.
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9
Mince garlic and green onion.
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10
SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
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11
Put a metal strainer over a large saucepan in kitchen sink.
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12
Heat wok for two minutes over highest heat.
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13
Add oil and heat until it is very hot.
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14
Add beef, stir to break it up.
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15
Fry for 2 to 3 minutes, til the outside is crispy.
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16
Transfer to strainer in sink and pour oil and beef into it.
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17
Place empty wok back on high heat, add garlic and green onion.
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18
Add hot pepper and orange peel, Stir briefly.
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19
Add onion and water chestnuts and stir 30 seconds.
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20
Add sauce and stir well to coat.
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21
Let mixture boil until it thickens slightly.
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22
Add hot beef and then sesame oil.
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23
Put on serving plate and garnish plate with orange slices.
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24
Serve with rice.
