3 tablespoons soy sauce, divided
2 tablespoons brown sugar, divided
2 tablespoons cornstarch, divided
1 pound green beans
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
2 teaspoons minced ginger
2 teaspoons minced garlic
2 whole dried chilies
Trim the beef of any fat and slice it against the grain into very thin 2-inch slices. In a medium mixing bowl, combine the beef with 1 tablespoon of the soy sauce, 1 tablespoon of the brown sugar and 1 tablespoon of the cornstarch. Stir the beef to thoroughly combine all of the ingredients, cover and refrigerate for 1/2 hour.
Blanch the green beans by cooking them in plenty of lightly salted water for 2 minutes. Drain the green beans and immediately plunge them into cold water to stop the cooking process. Remove the green beans from the cold water. Remove the stem from the beans and cut them into quarters, first lengthwise then crosswise (this may seen tedious but it is essential to the outcome of the dish).
Peel the oranges by hand and reserve the peel of one of the oranges discard the peel from the other. The reserved peel should be broken into large (1-2 inch) pieces. Squeeze the juice from both oranges and reserve.
Prepare the sauce by combining in a small bowl, the juice from both oranges, the remaining 2 tablespoons of soy, 1 tablespoon brown sugar and 1 tablespoon of cornstarch. Mix all of these ingredients together until the sugar and cornstarch is dissolved set aside.
In a large wok or skillet, heat the oil over high heat and add the beef sauté until the edges begin to crisp (if the pan you are using is not large enough to hold all of the beef in one single layer, this process will have to be done in batches). Remove the beef to a warm plate and set aside.
To the same hot pan add the orange peel, if needed, add a small addition of oil. Sauté the orange peel for 1-2 minutes to release some of its oil, which will contribute flavor to the dish-the orange peel should just begin to caramelize. Add the ginger, garlic, and whole chilies sauté until the garlic and ginger is browned but not burnt. Add the green beans and stirfry until thoroughly heated. Add the cooked beef back to the pan and sauté an additional minute or two.
Stir in the sauce. Cook the stirfry for and additional few minutes, until the sauce has heated through and has thickened slightly. Serve over steamed white rice.
Yield: 4 servings