Stir-Fried Beef with Ginger and Orange - serves 4

3/4 lb boneless lean beef
2 tsp dark soy sauce
2 tsp rice wine or dry sherry
1 tsp finely chopped ginger root
1 tsp cornstarch
1 tsp sesame oil
1/3 cup oil, preferably peanut
2 dried red chiles cut in half lengthwise
1 tbsp coarsely chopped orange peel (fresh)
Dried citrus peel
1/2 tsp roasted ground Sichuan peppercorns
2 tsp dark soy sauce
1/4 tsp salt
1 tsp sugar
1/2 tsp sesame oil

Cut the beef into thin slices 2 inches long, cutting against the grain.
Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 tsp of sesame oil. Mix well, then let the mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve.
Pour off most of the oil, leaving about 1 tsp. Reheat the pan over a high heat and then add the dried chiles. Stir fry them for 10 seconds, and then return the beef to the pan.
Add the rest of the ingredients and stir fry for 4 minutes, mixing well. Serve the dish at once.