Ingredients
- 1 ½ pounds thin sliced top sirloin
- ⅓ cups sugar
- ⅓ cups rice vinegar
- 2 tablespoons frozen orange juice concentrate
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 cup long grain rice
- 2 cups water
- ¼ cups cornstarch
- 2 teaspoons orange zest
- 3 tablespoons grated fresh ginger
- 1 ½ tablespoons minced garlic
- 1 head of broccoli steamed
- 2 cups oil for frying
Directions
Lay beef stirps out in a single layer on a baking sheet lined with paper towels. Allow to dry in the regrigerator 30 minutes. In a small bowl, mix togeher the sugar, vinegar, orange juice concentrate, salt, and soy sauce. Set aside.
Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, reduce heat to medium-low and simmer for 20 mintues or until rice is tender. Add more water if too dry.
Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil form the wok except about 1 tbsp.
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 mintues. Add beef and heat through, stirring to coat. Serve immediately over steamed rice and garnish with broccoli.