/ Main Dishes
top round steak, thinly sliced
orange rind, thinly sliced
dried red chile peppers, broken into pieces
freshly ground black pepper to taste
1Whisk together the sherry, cornstarch and egg whites until the mixture is foamy.
2Add the beef and toss to coat the pieces well.
4Cut meat into 2x2-inch pieces.
5Heat 4 tablespoons peanut oil in wok.
6Fry quickly, just until crispy and browned, remove to wok rack to drain.
7Add remaining 2 tablespoons peanut oil to wok.
8Add orange rind and red peppers to hot oil in wok.
9Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant.
10Add remaining ingredients and stir until bubbly (add more beef stock if too thick).
11Add fried beef and toss to coat with sauce.
12Serve at once with steamed white rice.