---------- Recipe via Meal-Master (tm) v8.02

     Title: ORANGE BEEF #2
Categories: Chinese, Beef
     Yield: 4 servings

   1/2 lb Top round steak, thinly
          Sliced (like Brasciole)
     2 tb Sherry
     2 tb Cornstarch
     2    Egg whites
     6 tb Peanut oil

---------------------------SAUCE---------------------------
 1 1/2 c  Beef stock
     2 tb Light soy sauce
     1 ts Sugar
 1 1/2 tb Cornstarch
     1 ts 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

 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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