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1
Place beef in bowl; combine 2/3 cup water with baking soda and pour over beef.
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2
;refrigerate at least 1 hour or overnight.
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3
Rinse beef thoroughly under cold running water, drain well and pat dry;transfer to dry bowl.
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4
Add 1 tablespoon wine and egg white and stir briskly, using circular motion, until egg white is foamy.
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5
Add 1 1/2 tablespoons cornstarch and 2 tablespoons oil.
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6
Combine green onion,dried orange peel, ginger and fresh red pepper in small bowl.
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7
Combine remaining 2 tablespoons cornstarch and remaining 3 tablespoons water in small bowl;add remaining 2 tablespoons wine.
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8
Blend in chicken broth,light soy sauce sugar and sesame oil.
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9
Heat remaining 4 cups oil in wok or large heavy skillet over high heat until almost smoking.
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10
Add beef and cook about 45 seconds, stirring constantly.
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11
Remove beef with slotted spoon and drain (do not turn off heat).
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12
Return beef to wok and cook 15 seconds,stirring;drain again.
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13
Return beef to wok and cook,stirring, 15 more seconds;drain well.
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14
(Repeated cooking will make meat crisp outside and juicy inside).
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15
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.
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16
Add green onion mixture to wok and stir briefly.
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17
Add beef and cook, stirring constantly,about 10 seconds.
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18
Add wine mixture and stir until meat is well coated and piping hot, about 15 seconds.
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19
Turn into dish and serve immediately;serve with hot cooked rice.
