Szechuan Orange Beef (Stir-Fry) - cooking recipe

Ingredients

1 lb lean beef steak, sliced against the grain 1/4-inch thick and 2-inches long (easier if steaks are partially frozen)
2 fluid ounces peanut oil
2 dried red chili peppers, cut in half lengthwise
Marinade
1 tablespoon dark soy sauce
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
1 1/2 tablespoons gingerroot, finely chopped
2 teaspoons cornstarch
2 teaspoons sesame oil
Sauce
1/2 cup orange juice
1 tablespoon dried orange peel, soaked and coarsely chopped
1/4 teaspoon szechuan peppercorns, roasted and finely ground
2 tablespoons dark soy sauce
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon sesame oil
3 garlic cloves, minced

Preparation

In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
Combine sauce ingredients; set aside.
Heat wok over high heat, then add peanut oil (be careful of splattering).
Remove beef from marinade and stir-fry until browned (3 minutes).
Remove and let drain through a sieve.
Pour most of the oil out of the wok, reserving about 2 teaspoons.
Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
Return the beef to the pan and add sauce.
Stir-fry for 3 minutes, mixing well.
Serve immediately.