Place steak on a flat surface. Holding a sharp knife parallel to the beef, slice it in half width-wise. Cut each half into very thin strips, about 1/4-inch. There should be about 4 cups loosely packed strips. Place beef in a mixing bowl and add 2/3 cup water blended with the soda. Refrigerate at least 1 hr., preferably overnight. When ready to cook, rinse beef thoroughly under cold running water. Drain thoroughly and pat dry. Add salt, 1 tbs. Sherry and egg white and stir until bubbly. Add 1-1/2 tbs. Cornstarch and 2 tbs. Oil. Stir to blend. Combine the scallions, dried orange peel, fresh ginger and fresh red pepper. Set aside. Combine the remaining 2 tbs. Wine, soy sauce, (opt.) flavor enhancer, sugar, remaining 2 tbs. Cornstarch blended with remaining 3 tbs. Water, sesame oil and chicken broth. Stir to blend. Heat remaining 4 cups oil in a wok or skillet and when it is almost smoking, add the beef. Cook about 45 seconds, stirring constantly. Scoop it out. Drain meat well, leaving oil in the wok continuously heating. Return meat to wok and cook over high heat 15 seconds, stirring. Drain again. Return meat a third time to the hot oil and cook, stirring. Drain the meat. Drain wok completely. Return 2 tbs. Of the oil to the wok and add hot pepper pods. Stir peppers over high heat until brown and almost blackened, about 30 seconds. Remove. Add scallion mixture and stir. Add beef and cook, stirring constantly, about 10 seconds. Add sherry mixture, stirring, and cook about 15 seconds until hot and meat is well coated.

Uncle Tai's

South Post Oak, Houston

Wine: Wan Fu

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.