Categories: Beef, Oriental 
      Yield: 4 servings 
  
    1/2 lb Top round steak, thinly             2 tb Cornstarch 
           Sliced (like Brasciole)             2    Egg whites 
      2 tb Sherry                              6 tb Peanut oil 
 
-----------------------------------SAUCE----------------------------------- 
  1 1/2 c  Beef stock                               Broken into pieces 
      2 tb Light soy sauce                     8    Thin slices of orange rind 
      1 ts Sugar                                    (orange part only) or more 
  1 1/2 tb Cornstarch                               Fresh ground black pepper 
      1 ts Red wine vinegar                         To taste 
      5    Dried red chile peppers,        
  
  Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese 
  co-worker Orange Beef 
   
  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.