Ingredients1 lb Flank steak3 Pieces dried orange peel,about 1x2 inches. -MARINADE- 1 Egg white1 tb Corn starch1 tb Dry sherrySEASONING SAUCE- 1 tb Corn starch dissolved in2 tb Dry sherry2 tb Soy sauce2 tb Sugar2 tb Chicken stock2 tb Hot chili sauce1 t Vinegar1 t Sesame oil2 Scallions (white and greenparts), chopped 2 ts Minced fresh ginger root1 Clove garlic, minced3 Fresh red chili peppers,Chopped 6 Pieces dried orange peel,about 1x2 inches. 3 c Peanut oilCut 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.