1 1/2 lbs. beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tbsp. orange juice
1 tsp. salt
1 tbsp. soy sauce
1 cup long grain rice
2 cups of water
1/4 cup of cornstarch
2 tsp. orange zest
3 tbsp. grated fresh ginger
1 1/2 tbsp. minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying
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, salt and soy sauce. Set aside.
Meanwhile, combine rice and water in a 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 the oil from wok except 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 garnish. Add beef, and heat through, stirring to coat.
Serve immediately over steamed rice, and garnish with broccoli.