P F Chang'S Orange Peel Beef - cooking recipe

Ingredients

1 1/2 lbs flank steaks, fat removed
1 tablespoon cornstarch
2 green bell peppers, rough chopped
oil, for frying
Marinade
1 egg
1/4 teaspoon salt
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
Sauce
1 cup fresh orange juice
1/2 cup plum sauce
12 dried chilies
peel from 1 orange, julienned

Preparation

In a large bowl, combine marinade ingredients. Cut beef into thin strips against the grain. Place beef in the marinade and toss well. Set aside.
In a medium saucepan, heat ingredients for sauce and bring to a boil. Add 1 tablespoon cornstarch then simmer.
Heat a wok with oil. Using a slotted spoon, add beef to wok allowing excess marinade to drain off. Quickly deep fry in wok (3 minutes) then remove to paper towel. Discard marinade.
Remove all of the oil except 2 tablespoons oil. Pour sauce into the wok and heat until boiling. Add chopped peppers and stir-fry 30 seconds. Stir in beef, toss well and serve immediately with hot cooked white or brown rice.