1/2 Lb. top round steak
2 tablespoons sake
2 tablespoons Cornstarch
2 Egg whites
6 tablespoons Sesame oil
Sauce:
1-1/2 cups Beef stock
2 tablespoons Light Soy sauce
1 teaspoon sugar
1-1/2 tablespoons cornstarch
1 tablespoon Red wine vinegar
5 dried red chili peppers, broken into pieces
8 thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste.
Whisk together the sake, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside.
Cut meat into 2×2 inch pieces. Heat 4 tablespoons sesame oil in the wok. Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tablespoons oil to wok. Stir fry until orange rind begins to darken and aroma from oil becomes pleasant.
Add remaining ingredients and stir fry until bubbly (add more stock if to thick). Add fried beef and toss to coat with sauce.
Serve at once with steamed white rice.