Crispy Orange Beef
A delectable stir fry that's quick and easy to get onto the table.
Equipment
- Wok
Ingredients
- 1 lb sirloin steak, sliced into ¼ inch thick strips
- vegetable oil, enough for frying
- salt & pepper, for seasoning
- 2 tbsp corn starch
- 2 large oranges
- 3 tbsp caster sugar
- 5 tbsp low sodium soy sauce
- 2 cloves garlic, minced
- 2 tsp ginger, grated
- 1 tbsp rice vinegar
- 1 tsp red pepper flakes
- 1 red bell pepper, chopped into ½ inch pieces
- 1 medium onion, chopped into ½ inch pieces
- 1 tbsp corn starch
- ⅓ cup water
- 2 stalks green onions, sliced
- cooked white rice
Instructions
Make Sauces:
- In a mixing bowl, combine orange juice, orange zest, caster sugar, soy sauce, garlic, ginger , red pepper flakes and rice vinegar. Set aside.
- In another small bowl, combine water with 1 tablespoon corn starch. Set aside.
Prepare Beef:
- Slice sirloin into ¼ inch thick slices.
- Pat dry with a paper towel.
- Season with salt and pepper and dredge in cornstarch to coat beef strips. Shake off any excess.
Stir Fry:
- Heat about an inch of vegetable oil in a wok or large skillet over medium high heat.
- When the oil is hot, cook beef strips until deep golden brown and crisp. Fry beef strips in small batches for the crispiest results.
- Drain beef strips on a plate lined with paper towels.
- Remove excess oil, leaving about 2 tablespoons in the wok.
- Add the chopped onion and red bell pepper to the wok. Stir fry for about 1-2 minutes, just until crisp tender.
- Add orange sauce to the wok and stir to coat and combine with the onions and peppers.
- Add the cornstarch slurry to the wok. Continue to cook, stirring until sauce starts to thicken and turns glossy.
- Return beef strips to the wok and stir to coat and combine. Cook for 1-2 minutes until everything is heated through.
- Serve beef with sauce over cooked white rice and garnish with chopped green onions.