Orange Peel Beef

This is from The Essential Asian Cookbook, the Chinese food section. This is quick and easy, especially if I don't have to slice the beef myself. And it tastes so much better than the restaurant version. To round this out, we heated up some frozen vegetables as a side dish.

Beef with Mandarin

11.25 oz rib eye steak, finely sliced (I used the stir fry beef pre-cut in the butcher section)
2 tsp soy sauce
2 tsp dry sherry
1 tsp chopped fresh ginger
1 tsp sesame oil
1 tbl peanut oil
1/4 tsp ground white pepper
2 tsp finely chopped dried mandarin or tangerine peel (I use Spice Islands dried orange peel -- it's the only thing I could find around here)
2 tsp soy sauce (extra)
1 1/2 tsp powdered sugar
1 1/2 tsp cornstarch
1/2 cup beef stock

Place the beef in a bowl. Mix the soy sauce, sherry, ginger and sesame oil together and pour over the beef. Stir to mix until beef coated. Set aside and let marinate for 15 minutes.

Heat the peanut oil in a wok or pan over medium-high to high heat. Add beef and stir-fry until meat changes color. Add the white pepper, orange peel, extra soy sauce, and sugar. Stir and stir fry briefly.

Dissolve the cornstarch in some of the beef stock. Add the rest of the beef stock to the pan and stir, then add the dissolved cornstarch and stir. Cook, stirring, until sauce thickens.

Serve over rice.