Crispy Orange Beef

Monday, 11 July 2016 - 12:16 | Views - 912

Ingredients

1 1/2 pounds beef top sirloin, thinly sliced

2 cups water

1/3 cup white sugar

1/4 cup cornstarch

2 teaspoons orange zest

1/3 cup rice wine vinegar

2 tablespoons frozen orange juice concentrate

1 teaspoon salt

1 tablespoon soy sauce

1 cup long grain rice

3 tablespoons grated fresh ginger

1 1/2 tablespoons minced garlic

8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

Directions

Prep 20 m Cook 15 m Ready In 1 h 5 m

1.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.

2.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.

3.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.

4.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.

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