1/2
Lb. Top round steak
2
Tb Sherry
2
Tb Cornstarch
2
Egg whites
6
Tb Peanut oil
SAUCE:
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 more
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.