Chinese Orange Beef Recipe

1 lb. top round steak
2 tablespoons crushed pinapple
2 tablespoons cornstarch
2 egg whites
6 tablespoons peanut oil
1-1/2 cups beef stock
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon red wine vinegar
5 dried red chili peppers, broken into pieces
8 or more thin slices of orange rind (orange skin part only, no white) 
Fresh ground black pepper to taste

Cut meat into about 1/2 x 2 inch pieces. Heat 4 tablespoon Peanut oil in wok. Add the beef and toss to coat the pieces well. Fry meat quickly, just until crispy and browned, remove meat from wok and place meat on paper towels to drain oil from it, let it set. Using a small bowl whisk together the sherry, cornstarch, and egg whites until foamy, set it aside. Add remaining 2 tablespoon Peanut oil to wok, add orange rind and red peppers to hot oil in wok and stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Now, add everything except beef and stir until bubbly (add more beef stock if too thick.) Lastly, add the fried beef and toss to coat with sauce and let it warm a little. Serve at once over cooked white rice or prepared Chinese rice noodles.

Serves 4