1/4 c. vegetable oil
2 lbs. round steaks, cut into thin strips on the diagonal
1/2 c. orange rind, cut into slivers
2 cloves minced garlic
1 tsp. ginger
1/4 c. cornstarch
2 c. beef broth
1/2 c. soy sauce
1/2 c. sherry
1 tsp. red pepper flakes

Heat oil over medium-high heat. Add beef strips and cook until browned. Set aside. Add orange peel, garlic and ginger to wok or skillet. Add the beef back in and stir-fry 1 minute. In medium bowl, combine corn starch, broth, soy sauce, sherry and red pepper. Pour into beef, stirring constantly. Cook for 1 minute. Serve hot over rice.