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1
Marinate the beef with baking soda in the refrigerator for 8 hours or, preferably, overnight.
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2
After marinating, wash thoroughly, twice, with cold water.
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3
Drain and dry with paper towels.
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4
Place the beef in a bowl, add the egg white, and mix well until the beef is coated.
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5
Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time and ingredient is added.
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6
Allow to rest for 1 hour, refrigerated.
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7
There should be no residue.
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8
In a bowl, combine the sauce ingredients and set aside.
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9
Heat a wok over high heat for 1 minute.
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10
Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula.
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11
Remove with a strainer and drain.
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12
Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp.
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13
Remove and allow to drain.
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14
Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds.
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15
Add the dried chilies, stir, and cook until darkened.
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16
Add the ginger and garlic and stir briefly.
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17
Add the fresh chili and orange peel and stir briefly.
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18
Add the scallions, and mix well.
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19
Add the beef and cook, stirring, for 45 seconds.
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20
Make a well in the center of the mixture, stir the sauce mixture, and pour in.
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21
Mix well until the sauce is absorbed and the beef acquires a shiny coating.
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22
Remove to a serving dish and serve, garnished with the orange slices.
