Ingredients: |
Ingredients: 1 1/2 pounds beef top sirloin, thinly sliced
2/3 cup white sugar
2/3 cup rice wine vinegar
4 tablespoons frozen orange juice concentrate
2 teaspoons salt
2 tablespoons soy sauce
2 cups long grain rice
4 cups water
1/2 cup cornmeal
4 teaspoons orange zest (optional)
6 tablespoons grated fresh ginger
3 tablespoons minced garlic
4 cups oil for frying
16 broccoli florest, lightly steamed or blanched
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Directions: |
Directions: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 wine vinegar, orange juice concentrate, salt, and soy sauce. Set aside.
Meanwhile, bring water to boil and add rice after rinsing it to remove excess starch. Bring water back to boiling, reduce heat to low and cover. Let cook for 20-30 minutes or until rice is tender and water is absorbed.
Heat the oil in a wok or large skillet over medium-high heat. Toss the 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 pan except about 2 tablespoons.
Add orange zest, ginger and garlic in the remianing oil and cook briefly until fragrent. Add soy sauce mixture to the pan, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef and heat thoroughly, stirring to coat.
Serve immediately over steamed rice and garnish with broccoli. |
This recipe for Crispy Orange Beef is from