1/2 Lb. Top round steak

2 Tb Sherry

2 Tb Cornstarch

2 Egg whites

6 Tb Peanut oil



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 2×2-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.