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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe served with steamed rice and broccoli. Ingredients:
1 1/2 pounds beef top sirloin, thinly sliced |
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 |
2 cups water |
1/4 cup cornstarch |
2 teaspoons orange zest |
3 tablespoons grated fresh ginger |
1 1/2 tablespoons minced garlic |
8 broccoli florets, lightly steamed or blanched |
2 cups oil for frying |
Directions:
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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