Wednesday: Crispy Orange Beef

Pin It Now! Had some sirloin leftover from last week, so thought I would do something different with it.  I read the reviews and I'm going to make some modifications to the sauce (like cutting back on the sugar and ginger, and using fresh OJ instead of concentrated).  Serving with brown rice and broccoli and some pre-cooked egg rolls.

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.