Served as an appetizer, this in Beijing was a scorcher. We made it milder and as a main dish. It's nothing like the orange beef that you get in the US...

1 pound thin sliced beef
peanut oil
2" sliced fresh ginger
1 scallion sliced
1 tsp salt
3 tsp rice wine
dried tangerine peel
dried chili peppers, seeded, ~ 2 ounces
2 tsp Sichuan peppercorns
1 cup chicken stock
1 Tbsp sugar
1 tsp dark soy sauce
1 tsp sesame oil

Marinade the beef, cut into strips about 2.5 inches long, in the ginger, scallion, 1/2 tsp salt and 2 Tbsp wine for one hour or more. Meanwhile soak tangerine peel in cold water for at least an hour. Remove tangerine peel and save water.

Heat enough peanut oil in wok to deep fry. Add 2 tsp of oil to beef and mix well. Add meat to hot oil and cook for 2 minutes, drain and remove. Reheat the oil and repeat. Remove the scallions and the ginger. Return wok to flame and add 1/3 cup of used oil. When hot, add peppers and peppercorns. When the release their scent, add tangerine peel and cook until fragrant. Add the stock, the reserved water from the tangerine peel, the sugar, soy sauce and 1/2 tsp salt. Cook until everything is concentrated to a sauce. Dump into a bowl and dizzle with sesame oil. Serve.