10 (about 1-inch-square) pieces dried tangerine peel
1 tsp cornstarch
2 TBSP soy sauce
1 TBSP minced fresh ginger
1 pound lean beef, thinly sliced against the grain into 2-inch-long strips
3 TBSP vegetable oil
1/2 tsp Sichuan peppercorns (or green peppercorns)
1 tsp dried crushed red pepper
3 green onions, green and white parts kept separate, chopped into 1/2-
2 tsp hoisin sauce
1 tsp chili sauce
1 tsp sugar
Soak the tangerine peel in warm water for 1 hour to rehydrate, then drain. Dissolve the cornstarch in a large bowl with the soy sauce and ginger. Add the beef and toss so that all the strips are coated, then marinate, covered, in the fridge for 20 minutes. Heat 2 TBSP of the oil in a wok over high heat. Tip the contents of the beef bowl into the wok and stir-fry for about 1 minute, or until the beef is browned but still slightly pink inside. Take care not to overcook the beef or it will get tough. Remove the beef and any liquid from the wok. Add the remaining 1 TBSP of oil to the wok and when it is hot, add the Sichuan peppercorns, crushed pepper, the white parts of the green onions, the tangerine peel, and stir-fry for 45 seconds. Add the hoisin sauce, chili sauce, and sugar and stir for a few seconds. Toss in the beef and the green parts of the green onions and stir until the onions start to wilt. Serve hot with rice.
Note: If you prefer, you may use orange peel. Use a peeler to cut very thin slices of the orange peel avoiding the white pith as much as possible. Then proceed as above.