1 1/2 pounds beef top sirloin, thinly sliced (or super trimmed stew meat)
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice ( I used minute rice)
2 cups water
1/4 cup cornstarch
2 teaspoons orange zest
1 Tbsp Ginger
1 1/2 tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying
Instructions
Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.
Serving
Suggestions
Step #2 can be changed by using minute rice. I also added an 11 oz can of mandarin oranges at end.
Originally Submitted
5/18/2008
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