True to form, this Hunan dish is spicy hot, savory and slightly sweet. As if the flavors are not complex enough, tangy tangerine peel is added to provide a further dimension in taste. The orange rind is not a traditional ingredient for this dish, but it is used here because it complements rather than detracts from the tangerine peel.

Ingredients:

5 or 6 pieces preserved tangerine peel
1 sweet orange
1 1⁄2 pounds (675 grams) beef, rump, fillet or skirt steak, trimmed
4 tablespoons peanut or corn oil
1 inch (2.5 centimeters) fresh ginger root, peeled and cut into silken threads
6 scallions out into 2-inch (5-centimeter) sections, white and green parts separated
1 tablespoon Shaohsing wine or medium-dry sherry
2 to 3 tablespoons chili sauce

For the marinade:
3⁄4 teaspoon salt
1 teaspoon sugar
2 teaspoons thin soy sauce
2 teaspoons thick soy sauce
2 teaspoons Shaohsing wine or medium-dry sherry
1 1⁄2 teaspoons potato flour
2 tablespoons water
1 dried red chili, seeded and chopped
1 tablespoon hot chili oil

For the sauce:
1⁄2 teaspoon potato flour
2 tablespoons water or clear stock
1 tablespoon thick soy sauce

Directions:

Soak the tangerine peel in cold water for about 2 hours, or until soft. Drain and slice into strips about 1⁄5 inch (5 millimeters) wide.

Peel the orange rind lengthwise and blanch in boiling water for 5 minutes to remove its bitterness. Drain and rinse in cold water. Slice into strips similar to the tangerine strips.

Cut the beef into thickish slices, about 1 by 1 1⁄2 inches (2.5 by 3.5 centimeters) and put into a bowl.

Prepare the marinade: Add the salt, sugar, soy sauces, wine or sherry and potato flour to the meat. Add the water, 1 tablespoon at a time, and stir in the same direction until all is absorbed. Mix in the chopped chili and let marinate for 30 to 60 minutes. Blend in the hot chili oil.

Heat a wok over high heat until smoke rises. Add the oil and swirl it around.

Add the ginger, stir, then add the white scallions and let sizzle. Add the tangerine and orange peel and fry for a few seconds. Put in the beef and, sliding the wok scoop or metal spatula to the bottom of the wok, flip and turn for 1 or 2 minutes or until very hot. Splash in the wine or sherry around the side of the wok, continuing to stir. When the sizzling dies down, add the chili sauce. Cover, lower the heat and cook for about 2 minutes, so that the flavor of the tangerine peel can permeate the beef.

Prepare the sauce: Mix together the potato flour, water or stock and soy sauce.

Dribble into the wok and stir as the sauce thickens. Add the green scallions and stir to mix. Transfer to a warm serving dish. Serve immediately.

Serves 4 with 2 other dishes.