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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