Directions:
- 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.
- Heat 4 tablespoon peanut oil in wok.
- Fry quickly, just until crispy and browned, remove to wok rack to drain.
- Add remaining 2 tablespoon 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.75 Kcal (2339 kJ) | ||
| Calories from fat | 224.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.97g | 38% | |
|---|---|---|---|
| Cholesterol | 50.46mg | 17% | |
| Sodium | 501.63mg | 21% | |
| Potassium | 1010.83mg | 22% | |
| Total Carbs | 46.26g | 15% | |
| Sugars | 28.23g | 113% | |
| Dietary Fiber | 6.49g | 26% | |
| Protein | 26.42g | 53% | |
| Vitamin C | 219.9mg | 366% | |
| Iron | 2.4mg | 13% | |
| Calcium | 126.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 106.93 Kcal (448 kJ) | ||
| Calories from fat | 43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 38% | |
|---|---|---|---|
| Cholesterol | 9.66mg | 17% | |
| Sodium | 96mg | 21% | |
| Potassium | 193.44mg | 22% | |
| Total Carbs | 8.85g | 15% | |
| Sugars | 5.4g | 113% | |
| Dietary Fiber | 1.24g | 26% | |
| Protein | 5.06g | 53% | |
| Vitamin C | 42.1mg | 366% | |
| Iron | 0.5mg | 13% | |
| Calcium | 24.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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