Ingredients
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4 tablespoons soy sauce
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3 tablespoons sherry wine
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1/2 teaspoon pepper
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1 tablespoon sesame oil
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1/2 cup cornstarch, plus
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3 tablespoons cornstarch
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6 dried red chilies
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2 tablespoons orange juice (or juice from the tangerines)
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4 tablespoons beef broth
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3 tablespoons sugar
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2 tablespoons minced onions
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1 egg yolk
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1 lb flank steak
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2 tangerines
Instructions
- Slice steak against grain and pound with tenderizer.
- Combine 1 tbs soy sauce, 1 tbs sherry, pepper, egg yolk, and sesame oil; marinate beef in mixture.
- Peel tangarines; boil peel and shred.
- Coat the beef with cornstarch.
- Heat oil in a wok and brown beef.
- Remove the beef; add the chilis to the hot oil and stir-fry.
- Add tangerine peel and onion and stir-fry.
- Add remaining soy sauce, sherry, orange juice, and beef broth and bring to a boil.
- Add sugar and stir until caramelized.
- Add beef and stir to coat.