Ingredients:
1 lb flank steaks
4 tablespoons soy sauce
3 tablespoons sherry wine
1/2 teaspoon pepper
1 egg yolks
1 tablespoon sesame oil
2 tangerines
1/2 cup cornstarch, plus
3 tablespoons cornstarch
6 dried red chilies
2 tablespoons minced onions
2 tablespoons orange juice ( or juice from the tangerines)
4 tablespoons beef broth
3 tablespoons sugar
Directions:
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.
Servings: 3-4
Time preparation: 20 min.
Time total: 35 min.