Asian: Orange Beef 04 by Recipe Cottage

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	Orange Beef 04

		Orange Beef Yield: 4 servings 1/2 lb top round steak, sliced 2 tablespoons sherry or sake 2 tablespoons cornstarch 2 tablespoons whites 6 tb peanut oil 1 1/2 c beef stock 2 tablespoons light soy sauce 1 ts sugar 1 1/2 tablespoons cornstarch 1 ts red wine vinegar 5 dried red peppers, chopped 8 slices orange rind freshly ground black pepper 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 2x2-inch pieces. Heat 4 Tbsp. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 Tbsp. 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.