In a small bowl, combine the orange juice , soy sauce, white vinegar, Shaoxing wine, white pepper, honey, and 2 tablespoons of cornstarch. Stir gently to blend.

Slice the beef thinly, cutting across the grain. Cut the lengths into strips about 2 to 3-inches long.

Sprinkle the beef strips with baking soda, and toss. Sprinkle with 1 tablespoon of the orange juice mixture, and toss again to cover evenly. Cover and refrigerate for about 20 minutes.

In a bowl, combine the meat and egg whites, tossing to coat evenly.

Measure the remaining cornstarch onto a lipped plate, and piece by piece, coat each strip of the beef on all sides.

Bring the oil to 375°F in a wok at a medium high setting.

Fry the meat strips in batches for 3 minutes each. Drain, and then refry for another 2 minutes or so. They should be lightly browned and crisp. Drain, and sprinkle with salt.

Drain all but 1 or 2 tablespoons of oil in the wok, and add the scallion, sauteing for 2 to 3 minutes, until they begin to soften.

Add the ginger and orange zest to the pan, and continue to cook for another minute or two.

Next, add the chili-garlic paste, and cook for another minute or so.

Pour in the remaining orange sauce, and stir until it bubbles. Add the sesame oil, and continue to stir until thickened, about 2 to 3 minutes.

Add the beef strips back into the pan, tossing lightly until coated, and reheated.

Add the green onions last.

Serve immediately.