Orange Flavor Beef
|Beef flank steak/Other beef steak||1 Pound|
|Bok choy||1 Pound|
|Dark soy sauce||2 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 Tablespoon|
|Peanut oil/Vegetable oil||10 Tablespoon|
|Chinese rice wine||1⁄2 Tablespoon|
|Dark soy sauce||1 1⁄2 Tablespoon|
|Dark vinegar||1⁄2 Tablespoon (Chin Kiang)|
|Hot bean sauce||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Tapioca starch||1 Teaspoon|
|Scallion stalks||2 , chopped|
|Ginger||2 Teaspoon, chopped|
|Dried orange peel piece||8 (1 Inch Square)|
|Dried red peppers||10 (Whole)|
When flank steak is used, first cut with the grain into three long strips each about 2 inches (5 cm) wide.
Then cut the beef across the grain into very thin slices, at least 1/8 inch (3 mm), and about 2 inches (5 cm) long and 1/2 inch (1.5 cm) wide. (When other steaks are used, it is not absolutely necessary to cut this way, but the same cutting method can be followed.)
Marinate with the above marinade.
Wash the bok choy, and then cut the leaves and stalks into 1 inch (2.5 cm) pieces.
Boil a pot of water; drop in the bok choy pieces and continue to boil for about 1 minute.
Rinse thoroughly with cold water.
Drain and set aside.
Combine the ingredients listed above to make the combined seasoning sauce.
Stir fry bok choy in 2 Tbs oil for about 1/2 minute.
Sprinkle 1/2 tsp salt, 1/4 tsp sugar, and rice wine.
Mix well and place on a serving dish.
Heat 4 Tbs oil in a wok over high heat.
Mix another 2 Tbs oil into the beef to loosen it.
Stir fry the beef until it changes color (not over 2 minutes).
Remove and set aside.
Heat 2 Tbs oil in wok.
Saute the scallion, ginger, orange peel, and dried red peppers for about 1/2 minute.
Add beef to the wok, stir well, then pour in the well stirred combined seasoning sauce.
Mix and stir over high heat for a few seconds.
Put on top of the bok choy and serve hot.