Crispy Orange Beef

Ingredients

• Beef top sirloin

  Separable lean only, trimmed to 1/8" fat, select, raw

  1 ½ lb or 680g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• Rice wine vinegar

  ⅓ cup or 79g

• Orange juice

  condensed, frozen

  2 tbsp or 36g

• Salt

  Table

  1 tsp or 6g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Water

  Plain, clean water

  2 cup or 473g

• Cornstarch

  ¼ cup or 32g

• Orange zest

  2 tsp or 4g

• Ginger

  Spices, ground

  3 tbsp or 16g

• Garlic

  Raw

  1 ½ tbsp or 13g

• Broccoli

  Raw

  14 ⅜ lb or 6.53kg

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. 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. Add more water at the end if necessary. 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 until fragrant. 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.

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