Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beef top sirloin, thinly sliced

  2. 1/3 cup white sugar

  3. 1/3 cup rice wine vinegar

  4. 2 tablespoons frozen orange juice concentrate

  5. 1 teaspoon salt

  6. 1 tablespoon soy sauce

  7. 1 cup long grain rice

  8. 2 cups water

  9. 1/4 cup cornstarch

  10. 2 teaspoons orange zest

  11. 3 tablespoons grated fresh ginger

  12. 1 1/2 tablespoons minced garlic

  13. 8 broccoli florets, lightly steamed or blanched

  14. 2 cups oil for frying

Instructions Jump to Ingredients ↑

  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. 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. 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. 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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