1 lb. beef tenderloin, cut 1 inch
 2 egg whites lightly beaten
 4 tbsp. cornstarch
 1 1/2 c. orange liquor
 3 tbsp. soy sauce
 1/4 c. brown sugar
 1 c. meat stock warmed
 1 hot fresh red pepper
 Flour for dredging
 2 c. vegetable oil
 6 scallions chopped
 2 whole orange peels, grated
 6 tbsp. currant jelly
 1 tbsp. sesame oil
 2 cloves garlic, chopped
 2 tbsp. fresh ginger
 1 c. orange juice
 Dredge meat in flour, dip in beaten egg whites, dredge and repeat dip.  Add 1
 cup of oil in heated wok.  Heat until almost smoking.  Put in a bowl, fresh
 pepper scallions, garlic and ginger.  Add meat to hot oil in wok a few pieces
 at a time, toss until brown.  Remove from wok to heated platter, keep warm.
 Pour off most of oil out of wok when meat is done.  Add sesame oil, heat to
 very hot, add vegetables in bowl, toss 1 minute.  Add jelly, brown sugar,
 orange juice, orange peel, orange liquor, and meat stock with cornstarch,
 deglazing pan, stir until it starts to thicken, add meat toss until well
 coated.  Pour immediately in warm platter.  Garnish with stir fried