1. Cut beef into thin strips. 2. Add five slices ginger, one chopped spring onion, salt and 1-2 tbs chinese wine to marinate beef for 20 minutes. 3. Remove onion and ginger before cooking. 4. Heat 4 cups oil in wok until hot. 5. Add beef and separate, cook and remove from wok and drain. Continue to heat oil. 6. When oil is hotter add back the beef and deep fry again. This makes the beef dry. Remove from wok and drain. 7. Heat 2 tsp sesame oil in another pan, add chilli and stir a few times. Then add peppercorns, pre-soaked orange peel and stir a few more times. 8. Add another spring onion and five slices of ginger. 9. Add stock, rest of chinese wine, soy sauce, salt, pepper. 10. Add beef and cook over low flame. 11. Add sugar and continue to cook. 12. Then turn up the flame to caramelise the sauce. Finally add 2 more tablespoons sesame oil and chili oil. 13. Remove dired chillis, ginger and orange peel before serving with steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
