1. Place beef in bowl; combine 2/3 cup water with baking soda and pour over beef.;refrigerate at least 1 hour or overnight. 2. Rinse beef thoroughly under cold running water, drain well and pat dry;transfer to dry bowl. 3. Add 1 tablespoon wine and egg white and stir briskly, using circular motion, until egg white is foamy. 4. Add 1 1/2 tablespoons cornstarch and 2 tablespoons oil. 5. Combine green onion,dried orange peel, ginger and fresh red pepper in small bowl. 6. Combine remaining 2 tablespoons cornstarch and remaining 3 tablespoons water in small bowl;add remaining 2 tablespoons wine. 7. Blend in chicken broth,light soy sauce sugar and sesame oil. 8. Heat remaining 4 cups oil in wok or large heavy skillet over high heat until almost smoking. 9. Add beef and cook about 45 seconds, stirring constantly. 10. Remove beef with slotted spoon and drain (do not turn off heat). 11. Return beef to wok and cook 15 seconds,stirring;drain again. 12. Return beef to wok and cook,stirring, 15 more seconds;drain well. 13. (Repeated cooking will make meat crisp outside and juicy inside). 14. Drain all but 2 tablespoons oil from wok;return wok to high heat and add hot peppers, stirring until almost black, about 30 seconds;remove peppers with slotted spoon and discard. 15. Add green onion mixture to wok and stir briefly. 16. Add beef and cook, stirring constantly,about 10 seconds. 17. Add wine mixture and stir until meat is well coated and piping hot, about 15 seconds. 18. Turn into dish and serve immediately;serve with hot cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
