- 3/4 pound flank steak
- 1/2 teaspoon salt
- 1 egg white
- 2 teaspoons cornstarch
- 2 tablespoons water or low sodium chicken broth
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 3 teaspoons Ketchup
- a few drops sesame oil
- 1/8 teaspoon freshly ground white pepper, or to taste
- 1 fresh orange, including the peel
- 1 1/2 teaspoons granulated sugar
- 2 slices ginger
- 2 cloves garlic
- 2 green onions
- 2 medium celery ribs
- Oil for deep-frying and stir-frying
- 6 dried red chili peppers
Complete the next three steps while the beef is marinating.
To prepare the sauce, in a small bowl combine the water or chicken broth, dark soy sauce, rice wine or sherry, ketchup, sesame oil and white pepper. Squeeze the juice from the orange and add to the sauce, along with the sugar. Set aside.
Remove all white pith from the orange peel. Cut the peel into thin strips. Peel and mince the ginger and garlic. Wash the green onions and cut on the diagonal into 1-inch pieces. String the celery and cut into 1-inch pieces on the diagonal.
Heat the wok over high heat. Add oil for deep-frying and heat to 375 degrees Fahrenheit. When the oil is ready, add the beef. Deep-fry on both sides until it changes color and is nearly cooked. Remove and drain on paper towels.
Add the celery and submerge briefly in the hot oil (the celery should not be in the hot oil for more than a few seconds). Remove and drain on paper towels.
Remove all but 2 tablespoons oil from the wok. Add the dried chili peppers and the orange peel. Stir-fry briefly until the chilies darken, then add the minced ginger and garlic. Stir-fry briefly until aromatic. Stir in the green onion.
Push the vegetables up to the side of the wok. Add the sauce in the middle. Add the beef back into the pan. Heat through and serve hot.