Orange Beef

This is justly one of the most famous dishes of Hunan, one that has found a great deal of favor in the United States. It is subject to small variations because each chef believes his way of making it is distinctive, and each chef guards his version jealously. It is most often cooked with dried orange peel. I prefer fresh orange peel, for two reasons: As it cooks, the aroma of orange is striking and pleasing, and as it is eaten the occasional tastes of bits of fresh peel are refreshin