1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or
Fresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg
whites until the mixture
is foamy. Add the beef and toss to coat the pieces
well. Set aside.
Cut meat into 2x2−inch pieces. Heat 4 tbs. Peanut
oil in wok.
Fry quickly, just until crispy and browned, remove
to wok rack to drain.
Add remaining 2 tbs. Peanut oil to wok. Add orange
rind and red peppers
to hot oil in wok. Stir−fry until orange rind begins
to darken and aroma
from oil becomes pleasant. Add remaining ingredients
and stir until bubbly
(add more beef stock if too thick). Add fried beef
and toss to coat with
sauce. Serve at once with steamed white rice.