1 lb. flank steak
1 tbsp. dark soy sauce
1 tsp. sugar
1 egg
6 tbsp. flour
2-4 c. oil for deep frying
10 dried red chili peppers
1/4 c. dried orange/tangerine peel
1 tbsp. cornstarch

SAUCE:

2 tbsp. frozen orange juice concentrate
2 tbsp. dark soy sauce
4 tbsp. sugar
1 tbsp. catsup
4 tbsp. water
1/4 tsp. orange extract, optional

Combine sauce ingredients. Set aside. Cut beef into thick slices and pound until 3/8 inch thick. Marinate in soy sauce and sugar 10 minutes. Add egg and flour, mix with hand.

Heat oil for deep frying. Slide beef into oil piece by piece to prevent sticking together. Fry until crispy. Remove. Fry again. Drain. Remove.

Reheat 2 tablespoons oil in wok. Stir fry chili peppers and orange peel until "black". Add sauce. Bring to boil. Thicken with dissolved cornstarch. Add beef. Stir-fry 1 minute more. Remove peppers prior to serving.