Crispy Orange Beef

Ingredients

• 1.5 pounds beef top sirloin thinly sliced
• 8  broccoli florets steamed
• 0.3 cup cornstarch 
• 3 tablespoons ginger fresh grated
• 1.5 tablespoons garlic minced
• 1 cup rice long grain
• 2 cups oil for frying
• 2 tablespoons orange juice concentrate frozen
• 2 teaspoons orange zest 
• 0.3 cup rice wine vinegar 
• 1 teaspoon salt 
• 1 tablespoon soya sauce 
• 2 cups water 
• 0.3 cup sugar white

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• wok

Directions

1. 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 concentrate, salt and soy sauce. Set aside.
2. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender.
3. Add more water at the end if necessary.
4. 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.
5. Drain all of the oil from the wok except about 1 tablespoon.
6. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant.
7. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.
8. Add beef, and heat through, stirring to coat.
9. Serve immediately over steamed rice, and garnish with broccoli.