• ¾ lbs. flank steak
  • 2 tsp dark soy sauce
  • 2 tsp shaosing wine or dry sherry
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon cornstarch
  • 1 teaspoon dark sesame oil
  • cup peanut oil
  • 2 dried chili peppers
  • 1 tablespoon orange peel, coarsely chopped
  • ½ teaspoon ground flower peppercorns
  • 2 tsp dark soy sauce
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon dark sesame oil


1. Cut the beef into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, shaosing wine, ginger, cornstarch and 1 tsp of sesame oil. Mix well, and then let the mixture marinate for about 20 minutes.
2. Heat the oil in a wok 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 tsp. 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.


Serving Ideas : Serve over rice. NOTES : Can substitute 2 tsp coarsely chopped dried orange peel.




Ken Hom


2 servings



Asian : East Asian : Szechuan



preparation times

• Start to finish: 1 Hour 30 Minutes


- Wok