and toss to coat. Marinate 15 minutes or cover and refrigerate overnight. Cut onions crosswise into 8 cm pieces. Cut lengthwise into fine slivers. Cut jalapenos lengthwise in half. Remove stems and seeds. Diagonally cut halves into 0 cm slices. Set aside. Remove 2x 2 cm strips of peel (colored portion only) from orange with vegetable peeler. Cut peel into 0 cm-thick strips; set aside. Combine sugar, sherry, vinegar, remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in small bowl; stir until smooth. Set aside. Heat vegetable oil in wok over medium-high heat until oil registers 190ºC on deep fry thermometer. Add carrots; fry about 3 minutes or until tender. Remove carrots with slotted spoon and place in large strainer set over medium bowl. reheat oil; fry orange peel about 15 seconds or until fragrant. Remove to paper towels; drain. Add beef to wok; fry about 1 minute or just until meat turns light in color. Remove beef to colander or strainer placed over large bowl. Reheat oil. Place one third of drained beef in oil; fry about 3 minutes or until browned. Transfer beef to strainer with carrots. (Double frying the meat keeps the meat moist inside and crispy outside.) repeat with remaining beef in two batches, reheating oil to maintain temperature. Pour off oil from wok. reheat wok over medium-high heat. Add onions, garlic and jalapenos; stir-fry about 30 seconds or until fragrant. Stir cornstarch mixture until smooth; add to wok. Cook and stir until sauce boils and thickens. Add beef, carrots and orange peel; stir-fry until thoroughly heated. Serve with rice. Garnish, if desired.