BATTER: 1/2 lb Top round steak, thinly

sliced 2 T Sherry

2 T Cornstarch

2 ea Egg whites

6 T Peanut oil

SAUCE: 1 1/2 c Beef stock

2 T Light soy sauce

1 ts Sugar

1 1/2 T Cornstarch

1 Tsp red wine vinegar

5 Dried red chile peppers,

broken into pieces 8 sl Orange rind, sliced thin

1 x 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 Tbsp. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 Tbsp. 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.