---------------------------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
