Chinese Orange Beef
1/2 lb. top round steak 2 tablespoon sherry 2 tablespoon
cornstarch 2 egg whites 6 tablespoon peanut oil
Sauce 1 and 1/2 cups beef stock 2 tablespoon soy sauce 1
tablespoon sugar 1 and 1/2 tablespoon cornstarch 1
tablespoon 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
Cut meat into 2 x 2 inch pieces. Whisk together the sherry,
cornstarch, and egg whites until foamy. Add the beef and
toss to coat the pieces well. Set aside. Heat 4 tablespoon
Peanut oil in wok. Fry meat quickly, just until crispy and
browned, remove to wok rack to drain. Add remaining 2
tablespoon 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
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