Orange Beef
1/2 pound Top round steak -- thin sliced
2 tablespoons Sherry
2 tablespoons Cornstarch
2 each Egg whites
6 tablespoons Peanut oil
Sauce
1 1/2 cups Beef stock
2 tablespoons Light soy sauce
1 teaspoon Sugar
1 1/2 tablespoons Cornstarch
1 teaspoon Red wine vinegar
5 each Dried red peppers -- crumbled
8 each Thin slices of orange rind -- fresh pepper to taste
Method
Whisk together the sherry, cornstarch, and eg whites until the mixture is
foamy. Add the beef and toss to coat the peices well. Set aside. Cut
meat into 2 X 2" pieces. Heat 4 Tb peanut oil in wok. Fry quickly, just
until crispy and browned, remove to wok rack to drain.
Add remaining 2 TB 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 to thick), Add fried beef and toss to coat
with sauce. Serve at once with steamed white rice.
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