Orange beef #2

Ingredients

Quantity		Ingredient
½	pounds	Top round steak, thinly
		Sliced (like Brasciole)
2	tablespoons	Sherry
2	tablespoons	Cornstarch
2		Egg whites
6	tablespoons	Peanut oil
1½	cup	Beef stock
2	tablespoons	Light soy sauce
1	teaspoon	Sugar
1½	tablespoon	Cornstarch
1	teaspoon	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

Directions

SAUCE

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 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.

Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese co-worker Orange Beef

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