Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs sirloin steak
  • 3 tbsp soy sauce
  • 6 tbsp cornstarch
  • 1 navel orange
  • 3 tbsp molasses
  • 2 tbsp brandy or red wine
  • 1 tbsp rice vinegar
  • 1.5 tsp dark sesame oil
  • 1 jalapeño, (inner seeds and ribs removed, thinly sliced)
  • 3 garlic cloves (minced)
  • 1 tsp freshly grated ginger
  • 1/2 tsp red pepper flakes
  • tallow or vegetable oil (for frying)
  • recommended side dish: fried rice or steamed rice

Instruction

  • Thinly slice the beef about 1/4 inch thick, then toss with 1 tbsp of the soy sauce.
  • Sprinkle the beef evenly with the cornstarch and mix well.
  • Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 30 minutes. 
  • Use a vegetable peeler to peel the orange zest from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part.
  • Thinly slice the orange peels into long strips.
  • Cut the orange in half and juice it, measuring out 1/4 cup of juice.
  • Place the juice in a bowl and add the remaining 2 tbsp of soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil, and whisk to combine. 
  • Heat a large skillet over medium heat, and add a tablespoon of tallow or vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes.
  • Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds until aromatic.
  • Add the prepared sauce mixture to the pan, then turn off the heat.
  • Heat a deep fryer to 375 degrees F (or simply fill a pot with a couple inches of tallow or oil) and set up a sheet pan lined with paper towels for drainage.
  • Once the fat in the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time for about 2 minutes, making sure to stir gently so the beef doesn’t stick together. After 3 minutes the beef should be golden brown and crispy.
  • Remove the beef to the paper towels to drain, and cook the remainder of the beef.
  • Reheat the sauce over medium high heat for a minute or two until bubbling again, then add all of the beef, stirring to coat in the sauce for about 2 minutes. The cornstarch from the meat should thicken the sauce slightly.
  • Serve immediately, preferably with rice. Enjoy!