** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy.
2. Add the beef and toss to coat the pieces well.
3. Set aside. Cut meat into 2x2-inch pieces. Heat 4 Tbsp.
4. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain.
5. Add remaining 2 Tbsp. peanut oil to wok. Add orange rind and red peppers to hot oil in wok.
6. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant.
7. Add remaining ingredients and stir until bubbly (add more beef stock if too thick).
8. Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.
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Dietary Notes:
This recipe is high in Vitamin A with 32% of your daily recommended intake per serving. This recipe is high in Vitamin C with 481% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Egg, Soy, MSG, Corn, Sulfites, Natural Sweeteners, Alcohol, Hot Pepper, Oranges, Beef, Vinegar allergies.
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