1/2 lb. top round steak
2 tbsps. sherry
2 tbsps. cornstarch
2 egg whites
6 tbsps. peanut oil
thin slices of orange rind (orange part only) or more
5 dried red chili peppers, broken into pieces 8
1 1/2 cups beef stock
2 tbsps. soy sauce
1 tsp. sugar
1 1/2 tbsp. cornstarch
1 tsp. red wine vinegar 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 2×2−inch pieces.
Heat 4 tbsps. peanut oil in wok. Fry beef quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tbsps. 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.