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1
In a shallow bowl, dust the steak with the baking soda and toss to coat.
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2
Refrigerate for 30 minutes.
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3
In a glass measuring cup, combine the 3 tablespoons of orange juice with the soy sauce, vinegar, sake, sugar and 2 teaspoons of cornstarch and whisk to blend.
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4
Add the egg white to the meat and toss to coat.
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5
Sprinkle with the 1/2 cup of cornstarch and toss again until the meat is completely coated.
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6
Let stand for 10 minutes.
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7
Meanwhile, in a wok, bring the peanut oil to 375 over moderately high heat.
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8
Fry the meat in the hot oil in 3 batches until crisp and lightly browned, about 4 minutes per batch.
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9
Transfer each fried batch to a paper towel-lined baking sheet season with 1/3 teaspoon of kosher salt.
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10
Drain off all but 1 tablespoon of oil from the wok.
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11
Add the orange zest strips and stir-fry over moderately high heat until fragrant and browned at the edges, about 1 minute.
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12
Add the scallions and chili paste and cook for another minute.
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13
Whisk the orange juice-soy mixture, add it to the work and bring to a boil; cook until thickened, about 1 minute.
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14
Return the meat to the wok and toss to coat with the sauce.
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15
Stir in the sesame oil and serve.
