Orange Beef



INGREDIENTS:

Batter:

1/2 lb Top round steak, thinly sliced

2 T  sherry

2 T  Cornstarch

2 ea Egg whites

6 T  Peanut oil

Sauce:

1 1/2 c  beef stock

2 T  Light soy sauce

1 ts sugar 

1 1/2 T  Cornstarch

1 Tsp red wine vinegar

5 Dried red chile peppers, broken into pieces

8 sl Orange rind, sliced thin

1 x  Fresh ground black pepper to taste

DIRECTIONS:

1. 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.



Orange Beef