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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
8 ounces top round steaks, cut up into 2 inch by 2 inch pieces |
2 tablespoons sherry wine |
2 tablespoons cornstarch |
2 eggs, whites only |
6 tablespoons peanut oil |
12 fluid ounces beef stock |
2 tablespoons low sodium soy sauce |
1 teaspoon sugar |
5 dried red chili peppers, broken into pieces |
8 slices orange rind (white pith removed) |
freshly ground black pepper |
Directions:
1. Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy.
2. Add the beef and toss to coat the pieces well; set aside.
3. Heat 4 tablespoon peanut oil in wok.
4. Fry quickly, just until crispy and browned, remove to wok rack to drain.
5. Add remaining 2 tablespoon peanut oil to wok.
6. Add orange rind and red peppers to hot oil in wok.
7. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant.
8. Add remaining ingredients and stir until bubbly (add more beef stock if too thick).
9. Add fried beef and toss to coat with sauce.
10. Serve at once with steamed white rice.
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