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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/3 cup cornstarch |
1/2 teaspoon kosher salt |
1 1/4 pounds beef steak, thinly sliced across the grain and cut into 2-by-1/3-inch strips |
6 tablespoons vegetable oil |
1 tablespoon sesame oil |
1 clove garlic, minced |
1 1/2 teaspoons minced fresh ginger, optional |
7 small dried red chiles or |
1/2 teaspoon chili powder |
1/2 cup orange juice |
2 tablespoons orange marmalade |
1 tablespoon soy sauce |
1 tablespoon rice wine vinegar |
4 cups cooked white rice, for serving |
Directions:
1. In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
2. In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
3. Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
4. Serve beef and sauce over rice.
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