Crispy Orange Beef
1 Picture
Ingredients
- 1 1/2 lbs Beef (top sirloin, thinly sliced)
- 1/3 cup White Sugar
- 1/3 cup Rice Wine Vinegar
- 2 Tbsp Frozen Orange Juice Concentrate
- 1 tsp Salt
- 1 Tbsp Soy Sauce
- 1 Cup Long grain rice
- 2 Cups Water
- 1/4 Cup Cornstarch
- 2 tsp Orange Zest
- 3 Tbsp Fresh Ginger (grated)
- 1 1/2 Tbsp Garlic (minced)
- 8 Broccoli florets (lightly steamed or blanched)
- 2 Cups Oil for frying
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 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 sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
Step 2
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 end if necessary.
Step 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.
Step 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 over steamed rice, and garnish with broccoli.
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