In a bowl add Cornstarch, Baking Soda, and Salt, mix until well combined. Add Beef, mix until all pieces of Beef are well coated. Add Wine, Soy Sauce, and Egg. Mix until well combined. Marinate Beef for a minimum of 1 hour, up to 4 hours.
In a wok on medium high heat, add Oil, allow to get hot. Add Beef in small batches, (do not over crowd). Sauté for 1 1/2 minutes, turn, sauté for 1 1/2 minutes more. Set Beef aside.
Orange:
- In a wok on medium high heat, add Oil, allow to get hot. Add Orange Peel, sauté for 1 minute. Add Orange Juice, Splenda, Molasses, and Chicken Stock, bring to a boil. Remove and set aside, allow to cool.
Sauce:
- In a bowl, add Soy Sauce, Orange mixture, 5 spice, Szechuan Peppercorns, Anise, and Salt, mix well. Add Cornstarch, mix well.
Stir Fry:
- In a wok on medium high heat, add Oil, allow to get hot. Add Ginger, and Garlic, sauté for 30 seconds. Add Onions, Chili, Scallions, Peppers, lightly season with Salt, and Pepper. Mix well, sauté for 3 minutes, stirring frequently.
Add Beef into wok, mix well, (allow Beef to warm). Add Sauce into wok, bring sauce to a simmer. Stir Sauce until Sauce thickens.
Serve with Rice.