In a bowl add Oil, and Egg, mix until emulsified. Add Beef, massage until Beef well coated. In a small bowl add Cornstarch, Salt, and Baking Powder, mix thoroughly. Add Cornstarch mixture to the Beef, massage until Beef well coated. Refrigerate for 1 hour.
In a wok on high heat, add Oil, allow to get hot. Add Beef in batches, fry for 1 minute, turn fry for 1 minute more. Set Beef aside, leaving Oil behind.
Orange:
- In pot add Orange Juice, and Peel, Splenda, and Stock, mix well. Place pot on medium heat, bring to a simmer, stirring occasionally. Simmer for 5 minutes, remove from heat, set aside.
Add Oil to wok on medium high heat. Add Onion, Scallions, Chili, and Peppers. Cover, saute Vegetables for 3 minutes, stir occasionally. Make a well in centre of wok, add Ginger, and Garlic, sauté for 30 seconds. Add Beef, Orange mixture, Szechuan Pepper, Anise, and Salt, mix well. Add Stock, mix well. Bring to a simmer, add Cornstarch mixture until desired thickness.