Peanut oil, for frying

3/4 cup (180 ml) all-purpose flour

3/4 teaspoon (4 ml) five-spice

1/2 teaspoon (2.5 ml) salt

1 1/4 lb (600 g) sliced fondue beef, cut into 3-inch (7.5-cm) strips

1 tablespoon (15 ml) cornstarch

1/2 cup (125 ml) beef broth

1 tablespoon (15 ml) toasted sesame oil

2 tablespoons (30 ml) peanut oil

1 red bell pepper, cut into 1/2-inch (1-cm) cubes

2 green onions, chopped

3 cloves garlic, finely chopped

Grated zest and juice of 1 large orange

1 tablespoon (15 ml) fresh ginger, grated

1 tablespoon (15 ml) oyster sauce

1 tablespoon (15 ml) sesame seeds, toasted

Preheat the oil in the deep fryer to high heat.

In a bowl, combine the flour, spice and salt.

Place the beef strips into four piles. Dust each pile with the spiced flour mixture. Fry fro about for about 1 minute each. Drain on paper towels and keep warm.

In a bowl, dissolve the cornstarch in the broth. Set aside.

In a wok or large skillet, heat the sesame oil and peanut oil over high heat. Stir-fry the bell pepper, green onions and garlic for 1 minute. Add the orange zest and juice, ginger and oyster sauce.

Bring to a boil. Add the cornstarch mixture and bring to a boil, stirring constantly. Adjust the seasoning. Add the beef and stir to coat.

At service, sprinkle with sesame seeds. Serve with white rice.

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