A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
Ingredients
- beef top sirloin: 1.5 pound (sliced)
- white sugar: 0.33333 cup
- rice wine vinegar: 0.33333 cup
- frozen orange juice concentrate: 2 Tbsp
- salt: 1 tsp
- soy sauce: 1 Tbsp
- long grain rice: 1 cup
- water: 2 cups
- cornstarch: 0.25 cup
- orange zest: 2 tsp
- ginger: 3 Tbsp (fresh; grated)
- garlic: 1.5 Tbsp (minced)
- broccoli florets: 8 piece (lightly steamed or blanched)
- oil for frying: 2 cups
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
