Servings
4-6 Persons

Ingredients
1-1/2 pounds flank steak, sliced diagonally into bite-size pieces
1/2 tsp salt
1 egg white
1 tbsp cornstarch
4 tbsp peanut oil, divided
1/2 cup skinless roasted peanuts
10 whole dried red chili peppers
2 green onions, cut into 1/2-inch lengths
2 cloves garlic, minced
1/2 cup diced water chestnuts

Sauce
1 tsp chili paste with garlic
2 tbsp soy sauce
1 tbsp sherry
1 tsp rice vinegar
1 tsp sugar
1/4 cup chicken broth
1 tsp cornstarch
1 tsp sesame oil

Steps
Combine beef, salt, egg white, and cornstarch.
Mix well by hand and set aside.
In a small bowl, blend all sauce ingredients.
Set aside.
Add two tbsps oil to heated wok and stir-fry beef till it loses its pink color.
Remove to serving bowl.
Add two more tbsps oil to same wok.
Toss peanuts and chili peppers in the wok and stir-fry until peppers turn dark red.
Remove from wok and add to beef.
Lower heat.
If necessary, add more oil.
Stir-fry green onions and garlic for several seconds. (Do not let garlic burn.)
Return beef, peanuts and peppers to wok and stir-fry a few seconds to combine.
Add water chestnuts and combined sauce ingredients and stir-fry till heated through and thickened.

Ingredients
1/2 lb Flank steak
1 tb Dark soy Sauce
2 c Mung Bean sprouts
1 tb Dry sherry
1/2 md Yellow onion
Cornstarch paste
1 tbsp Peanut oil
2 tsp Salt
1/2 c Chicken stock
1 tsp Szechuan peppercorns

Steps
Rinse Bean sprouts; drain.
Separate layers of onion and slice into thin strips to match sprouts.
Cut steak into slices across the grain 1/4″ wide by 2″ long.
Mix stock, soy Sauce and sherry in a cup.
Prepare Szechuan pepper/salt: heat dry wok to medium and add Szechuan peppercorns, stirring constantly until peppercorns exude a strong aroma; remove from heat.
Crush peppercorns with salt, using rolling pin or blender.
Sift to remove coarse pieces.
Store in closed jar.

Scalding
In large bowl, cover onions with boiling water; drain in 10 mins.
Add sprouts, cover both with boiling water; drain in 3 mins.
Sprinkle with about 1/2 tsp. Szechuan pepper/salt.

Stir-fry
Add oil to Hot wok.
When oil starts to smoke, add steak, and stir-fry briskly for 1 minute or until Meat loses pinkness.
Push Meat aside in wok; add stock mixture and bring to boil.
Dribble in thin cornstarch paste until light gravy is formed.
Mix with Beef.
Pour over sprouts and onions in a serving bowl.

Ingredients
3/4 lb. flank steak
1 tsp rice wine
Pinch sugar
2 tbsp soy sauce
1 piece ginger root, minced
1/4 tsp pepper
1 tsp cornstarch
2 tbsp oil
1/4 cup chicken broth
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
2 tbsp ketchup
1/2 cup oil
12 green onions, sliced
1 large green pepper, seeded, cut into strips
2 ripe tomatoes, seeded, cut into wedges

Steps
Cut flank steak into thin strips about 2 inches long.
In a large bowl, combine wine, sugar, soy sauce, ginger, pepper, cornstarch, and oil.
Add meat strips and toss to coat.
Let marinate for 30 minutes.
In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
Place wok over high heat and add 1/4 cup of oil.
Stir-fry beef for 2 to 3 minutes.
Remove with a slotted spoon and transfer to a large bowl.
Add remaining 1/4 cup of oil and heat. Add green onions and green pepper and stir-fry for 1 minute.
Add tomatoes and stir-fry for another minute.
Add broth mixture and cook for 1 minute, or until it thickens slightly.
Add beef and mix well.

Ingredients
1 lb skirt beef steak
1 c teriyaki sauce
2 tbsp soy sauce
1/2 tsp ground ginger
1 tsp ground black pepper
1/2 tsp fresh minced garlic
2 tbsp oyster sauce
1 tbsp black bean sauce
1/4 cup sesame oil
4 oz onion (1/4″ jullienne”)
6 oz broccoli florets

Steps
Cut skirt steaks into 1″ cubes and combine all above ingredients in mixing bowl.
Mix thouroughly and let marinate for at least a half hour at room temp.
Refrigerate until needed.
When ready to cook: seperate beef only from marinade (save everything else).
In a wok, heat up about a 1/4″ of olive oil.
Add beef and cook 3/4 done.
Add marinated vegetable (broccoli and onion).
cook until beef is done, then add approximately 1 cup (or as much as desired) of marintate to beef and veggies.
Cook over low flame to slight boil.
Serve over rice with wonton noodles around edge of plate (or pasta bowl)

In small saucepan mix:
1/2 c. water
1 T. orange peel
1 T. crushed red pepper

Boil above ingredients down to about 1/3 c. juice.
Strain, reserving juice.

Ingredients
Back in small saucepan add:
Reserved juice
1/4 c. packed brown sugar
3/4 c. ketchup
1/2 c. sherry
2 tsp. sesame oil
1/4 c. rice wine vinegar
salt, to taste
1/2 tsp. msg.
1 T. soy sauce

Steps
Stir well over low heat until slight boil. To this add a mixture of 2 tsp. cornstarch w/ 1 T. cold water.
Stir constantly until thickened.
To sauce add 2 T. toasted sesame seeds.
Keep warm until beef is ready.

For Beef:
Slice 1/2 -3/4 lean sirloin or tenderloin into 1/4″ strips.
Coat beef in a mixture of 1 beaten egg, 1/2 tsp.
sesame oil, msg and salt.
Then coat beef in cornstarch, and let sit on wax paper for about 10 minutes (until cornstarch is almost absorbed).
Deep fry beef pieces at 350 degrees until slight brown (about 2/12 minutes).
Drain on paper towel.
Add beef to sauce and serve over hot rice.