zest the oranges, and use the vegetable peeler to slice strips of orange peel. Open both oranges and separate the sections, and set aside.
Slice the strip steaks into 2 inch strips and place beef into a 1-gallon zipper-lock bag; set aside.
Combine chicken stock, orange, juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a large saucepan, and stir until sugar is dissolved. Measure 3/4 cup from the saucepan and pour into bag with beef, and seal bag. Shake so all pieces are covered and refrigerate for 60 minutes.
Bring remaining mixture to boil. In a mixing bowl, combine the cornstarch with the cold water, and whisk the mixture into sauce. Simmer the sauce, stirring, until thick, about 1 minute. Off the heat, stir in orange peel and the dried chiles and set aside.
Place egg whites in mixing bowl and using a fork, beat well. In second mixing bowl, whisk the cornstarch, cayenne pepper, and baking soda until combined. Drain the beef in a large strainer, and thoroughly dry the beef with paper towels. Place half of the beef in the egg whites and turn to coat. Remove the beef and dredge in the cornstarch mixture. Place the beef pieces on wire rack set over baking sheet; and repeat with remaining beef.
Heat 2 cups of oil in the wok over a high heat until oil is just smoking.Add half of the beef to the oil and fry until golden brown and turn each piece after a minute. Transfer beef to large platter lined with paper towels and repeat with remaining beef Reheat sauce over medium heat until simmering. Add the beef and gently toss until coated and heated through.
Plate the beef with with white rice to the side with the orange slices surrounding the beef. Serve and enjoy!