top round steak, thinly sliced
orange rind, thinly sliced
dried red chile peppers, broken into pieces
freshly 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.
Cut meat into 2x2-inch pieces.
Heat 4 tablespoons peanut oil in wok.
Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tablespoons 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.