---------- 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
   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