This is a great meal that my entire family enjoys (it is naturally allergy friendly) The beef is crispy on the outside and tender and juicy on the inside. I love the sweet and savory flavor this dish offers. Oh YUM!
Drain beef on a paper towel. Again, I always recommend getting your meats at a butcher-there is honestly no comparison to the quality of meat. It can make or break a recipe-truly. Ask your butcher to thinly slice top sirloin for a stir fry dish.
In a small bowl mix together frozen orange juice concentrate (you may also use the juice from 2 oranges-about 1/2 cup), sugar, white vinegar, and soy sauce.
Make a good quality rice enough for 6 – I use Jasmine brand rice in the Asian aisle at the grocery store. All you do is add water and rice per directions- boil, then cover and let sit for 20 mins. I hands down prefer rice like this than to quick min. rice.
Lightly coat beef in cornstarch
Brown beef in a hot wok with wok oil. Do this in about 3-4 batches (do not cook beef all at once-it will not be crispy). Take the beef out and lay it on a dish covered with a paper towel until ready to use.
Drain all oil out of the wok except 1 Tbsp. Add orange zest, ginger, and garlic. Add the soy sauce mixture and let simmer until it thickens. (If you like it thicker, make a paste of 1 tsp of cornstarch and 1 tbsp of water and add to it, but I did not need to do this).
Crispy Orange Beef with Broccoli
Recipe adapted from allrecipes.com
- 1½ pounds beef top sirloin, thinly sliced
- ⅓ cup white sugar
- ⅓ cup rice wine vinegar (white vinegar will do)
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon soy sauce
- ¼ cup cornstarch
- 2 teaspoons orange zest
- 3 tablespoons grated fresh ginger
- 1½ tablespoons minced garlic
- 8 broccoli florets, lightly steamed or blanched
- 1-1½ cups oil for frying- use ¼ cup at a time in batches
- Drain beef strips in a single layer on dish lined with paper towels.
- In a small bowl, mix together the sugar, vinegar, orange juice concentrate, and soy sauce. Set aside.
- Start making your rice per package directions.
- 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.
- Add orange zest, ginger and garlic to the remaining oil, and cook briefly.
- 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.