Ingredients
6
6 servings
- •1.5 pounds beef top sirloin, thinly sliced
- •2 cups water
- •1 cup long grain rice
- •0.33333334326744 cup white sugar
- •0.33333334326744 cup rice wine vinegar
- •2 tablespoons frozen orange juice concentrate
- •1 tablespoon soy sauce
- •1 teaspoon salt
- •2 cups oil for frying
- •0.25 cup cornstarch
- •3 tablespoons grated fresh ginger
- •1.5 tablespoons minced garlic
- •2 teaspoons orange zest
- •8 broccoli florets, lightly steamed or blanched
Instructions
- Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.
- Meanwhile, bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.
- Mix together sugar, rice vinegar, orange juice concentrate, soy sauce, and salt in a small bowl. Set aside.
- Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon.
- Add ginger, garlic, and orange zest to remaining oil in wok. Cook and stir briefly until fragrant. Pour in soy sauce mixture; bring to a boil and cook until thick and syrupy, about 5 minutes. Stir in fried beef and cook until heated through. Serve hot over steamed rice and garnish with broccoli.
Nutritional Facts
Per 6 servings
- Calories: 507
- Carbohydrate: 59g
- Fat: 19g
- Fiber: 6g
- Protein: 27g
- Sugar: 17g
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