1 lb. flank steak
1 tbsp. soy sauce
1 tsp. sugar
1 egg
1 tbsp. flour
2 to 4 c. oil for frying
10 dried red chili peppers
1/4 c. dried orange peel (or use tangerine peel)
1 tbsp. cornstarch dissolved in 1 tbsp. water

SAUCE:

2 tbsp. frozen orange juice concentrate
2 tbsp. soy sauce
4 tbsp. sugar (or less)
1 tbsp. catsup
4 tbsp. water

FIRST: Cut orange or tangerine peel into tiny pieces. Put in roasting pan at bake at 250 degrees about an hour. Now you can start the recipe.

Combine sauce ingredients. Set aside. Cut the beef into thick slices across the grain. Pound until thin, about 1/4 inch. Marinate the meat in soy sauce and sugar for 10 minutes. Add the egg and flour to this and mix with your hands.

Heat the oil for deep frying. Slide the beef into the oil one piece at a time so it doesn't stick together. Fry until crispy. Remove from pan, and then put it back into the pan and fry it all over again. Okay, drain the meat and remove it from the pan (again).

Reheat 2 tablespoons oil and stir fry the chili peppers and the orange peel (you previously baked) until they are almost black. Now add the sauce that you made in the beginning. Bring this to a boil and thicken with the cornstarch that you dissolved in the tablespoon of water. Add the beef. Stir fry 1 minute. Remove chili peppers before serving. Good over cooked rice.