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1
Cut beef lengthwise in half.
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2
Cut across the grain into 2 x 1/4 inch slices.
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3
Whisk together egg white, 1 Tablespoon soy sauce, 1 teaspoon cornstarch and sesame oil in a large bowl.
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4
Add beef and toss to coat.
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5
Marinate 15 minutes or cover and refrigerate overnight.
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6
Cut onions crosswise into 3-inch pieces.
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7
Cut lengthwise into fine slivers.
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8
Cut jalapenos lengthwise in half.
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9
Remove stems and seeds.
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10
Diagonally cut halves into 18 inch slices.
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11
Set aside.
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12
Remove 2x 3/4 inch strips of peel (colored portion only) from orange with vegetable peeler.
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13
Cut peel into 18 inch-thick strips; set aside.
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14
Combine sugar, sherry, vinegar, remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in small bowl; stir until smooth.
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15
Set aside.
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16
Heat vegetable oil in wok over medium-high heat until oil registers 375F (190C) on deep fry thermometer.
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17
Add carrots; fry about 3 minutes or until tender.
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18
Remove carrots with slotted spoon and place in large strainer set over medium bowl.
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19
Reheat oil; fry orange peel about 15 seconds or until fragrant.
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20
Remove to paper towels; drain.
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21
Add beef to wok; fry about 1 minute or just until meat turns light in color.
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22
Remove beef to colander or strainer placed over large bowl.
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23
Reheat oil.
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24
Place 13 of drained beef in oil; fry about 3 minutes or until browned.
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25
Transfer beef to strainer with carrots.
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26
(Double frying the meat keeps the meat moist inside and crispy outside).
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27
Repeat with remaining beef in two batches, reheating oil to maintain temperature.
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28
Pour off oil from wok.
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29
Reheat wok over medium-high heat.
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30
Add onions, garlic and jalapenos; stir-fry about 30 seconds or until fragrant.
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31
Stir cornstarch mixture until smooth; add to wok.
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32
Cook and stir until sauce boils and thickens.
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33
Add beef, carrots and orange peel; stir-fry until thoroughly heated.
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34
Serve with rice.
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35
Garnish, if desired.
