Title: Spicy orange beef
 Categories: Meats
      Yield: 1 Servings
 
      1 lb Flank steak
      3    Pieces dried orange peel,
           -about 1x2 inches.

MMMMM--------------------------MARINADE-------------------------------
      1    Egg white
      1 tb Corn starch
      1 tb Dry sherry

MMMMM----------------------SEASONING SAUCE---------------------------
      1 tb Corn starch dissolved in
      2 tb Dry sherry
      2 tb Soy sauce
      2 tb Sugar
      2 tb Chicken stock
      2 tb Hot chili sauce
      1 ts Vinegar
      1 ts Sesame oil
      2    Scallions (white and green
           -parts), chopped
      2 ts Minced fresh ginger root
      1    Clove garlic, minced
      3    Fresh red chili peppers,
           Chopped
      6    Pieces dried orange peel,
           -about 1x2 inches.
      3 c  Peanut oil
 
  Cut beef into thin, roughly 1" by  2" Marinade refrigerated for at
  least one hour, up to 8 hours.
  
  Place wok over high heat until hot, pour in peanut oil, reduce heat to
  medium (about 350). Add three pieces of the orange peel and fry
  briefly until it turns a darker brown, about 10 seconds. Add peel to
  small amount of the seasoning sauce in a blender and puree, then add
  to the rest of the seasoning sauce.
  
  Deep fry beef in wok over high heat (about 375).
  
  Drain beef on paper towels and remove oil from wok.
  
  Place wok back on high heat and add scallions, ginger, garlic, and
  chili peppers, stir-fry for about 30 seconds, stir in remaining
  orange peels then add seasoning sauce. Return the beef to the sauce
  and stir fry for 30 to 60 seconds, turn off heat and serve with
  steamed rice.