Ingredients

• 2 pieces of orange peel thinly sliced

Marinade

• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• ¾ pound flank steak, thinly sliced

Sauce

• 1/3 cup orange juice
• 2 tablespoons rice wine or dry sherry
• 1 tablespoons soy sauce
• 2 teaspoons sugar
• 1 ½ teaspoons cornstarch
• ½ teaspoons chili-garlic sauce

To Finish

• 2 tablespoons plus oil
• 6 small dried red chilies
• 3 whole star anise
• 1 small onion cut into 1 inch pieces
• Orange slices for garnish
• Rice

Instructions

1. For marinade, mix soy and cornstarch. Add steak and toss to coat. Let stand 10 minutes.
2. For the sauce, combine all ingredients and set aside.
3. Heat a wok or pan over high. Add 2 tablespoons oil. Add chilies and star anise and stir-fry until fragrant, about 10 seconds. Add steak mixture and cook until steak is just pink, about 2 minutes. Remove to a plate.
4. Add 2 teaspoons oil, add reserved orange peel and onion and stir fry for 1 minute. Add sauce ingredients and cook until sauce boils and thickens about 2 minutes.
5. Return beef and chilies to pan and cook until heated through. Garnish with fresh orange slices.
6. Serve with rice.