1 lb. flank or round steak (or boneless chicken breast), thinly sliced
2 tbsp. corn oil
1/4 c. slivered orange peel
1 clove garlic, minced
1/2 tsp. ground ginger
2 tbsp. cornstarch
1 c. cool beef broth, or chicken broth
1/4 c. soy sauce
1/4 c. dry sherry
1/4 c. orange marmalade
1/2 tsp. crushed dried red pepper

In wok or large skillet, heat corn oil over medium high heat. Stir fry meat 3 minutes, or until browned. Add orange peel, garlic and ginger. Stir fry 1 minute. Stir together corn starch, broth, soy sauce, sherry, marmalade and pepper. Stir mixture into meat. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over rice. Makes 4 servings.