Mix the sherry, ginger, soy sauce and
sesame oil in a bowl. Add in the beef and stir through to coat well. Set
aside for 20 minutes. Heat a wok with the peanut oil and swirl gently to
coat the base and sides of the wok with the oil. Add the beef and stir-fry over high heat for 2 minutes, until meat
changes color. Add the pepper, peel, extra soy sauce and sugar; stir-fry briefly. Dissolve the
cornstarch in a little of the stock; add the remaining
stock. Add the cornstarch mixture to the wok and stir until the sauce boils
and thickens Serve immediately with steamed white rice.