- 1 lb sirloin steak, cut into thin strips
- 1/4 cup cornstarch
- salt, to taste
- 1 1/2 cups peanut oil, for frying
- 1/3 cup fresh orange juice
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons orange marmalade
- 2 tablespoons soy sauce
- 2 tablespoons hot chili sauce (like sriracha)
- 1/2 tablespoon brown sugar
- 2 cloves garlic, minced
- 1/4 teaspoon ginger, minced
- 3 green onions, green part only, chopped
- 1/2 red pepper, de-seeded, chopped
- orange zest, to garnish
- Combine the orange juice, rice wine vinegar, orange marmalade, soy sauce, hot chili sauce, and brown sugar in a bowl. Mix well and set aside.
- In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.
- Heat 1 1/2 cups of peanut oil in a wok over medium-high heat.
- In small batches, fry the steak in the oil until golden brown.
- Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook for about a minute.
- Slowly pour in the orange sauce mixture. Bring the sauce to a boil. Continue cooking until the sauce thickens, about 8-10 minutes. Add cornstarch slurry* if your sauce doesn’t seem to be thickening on its own.
- Add the steak for just 2 minutes or so, coating it in the sauce Serve immediately over rice or Chinese-style vegetables. Top with a generous amount of green onions, chopped red pepper to taste, and a bit of orange zest.
Source: Host The Toast
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