SEASONING SAUCE
1 tb Sugar
3 tb Soy sauce
1 tb Vinegar
1/2 tb Oyster sauce
1/2 tb Mushroom soy sauce
1 1/2 tb Catsup
3    (1/2 inch) pcs ginger root
-

-BEEF-
1 lb Flank steak or lean beef
Salt, pepper
1 Egg, beaten
1/4 c Cornstarch
3 tb Oil
4 Dried chiles
2 tb Chopped green onions
5 Small pcs dried tangerine
-or orange peel
Seasoning Sauce

To make the Seasoning Sauce: Combine sugar, soy sauce, vinegar, oyster
sauce, mushroom soy sauce, catsup and ginger in small bowl. Makes about 1/2
cup.

Slice beef paper-thin into 1/2-inch slices across grain and trim pieces
about 1-inch long. Season to taste with salt and pepper. Dip into egg, then
coat lightly with cornstarch. Heat 1 tablespoon oil in wok.
Drop beef into hot oil to brown quickly. Remove from wok. Set aside to
keep warm.

Add 2 tablespoons oil to wok. Add chiles, green onions and orange peel.
Saute over high heat a few seconds. Pour Seasoning Sauce all at once into
wok.
Return beef mixture to wok. Mix well to heat thoroughly and quickly.
Discard ginger from Seasoning Sauce. Makes 2 to 4 servings.