Beef with orange sauce
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| Crispy Beef With Orange and Chilies Ingredients High-temperature frying oil | |
| 1 pound | beef sirloin, no more than 1/2-inch thick, sliced into thin strips |
| 1/4 cup | cornstarch |
| 1 | seedless orange |
| 1 1/2 inch piece ginger root, peeled and thinly sliced | |
| 4 cloves | garlic, sliced |
| 2 red Fresno chilies, thinly sliced | |
| 1 | onion, quartered and thinly sliced |
| 1 bundle of broccolini, cut into florets and blanched 1/3 cup soy sauce such as Tamari, sweetened with 2 tablespoons superfine sugar or about 5 to 6 tablespoons Kejap Manis (thick, sweetened soy sauce found in some larger markets and Asian markets) | |
| Juice of 1 | lime |
| Roasted peanuts | |
Preparation
Heat a couple of inches of frying oil in a medium pot or deep skillet. Toss beef with cornstarch and fry in hot oil until crispy. Drain and pour off all but a couple of tablespoons oil from the pan.
Cut a few strips of rind off the orange and thinly slice.
Over high heat in the same pan, stir-fry the orange rind, ginger, garlic, chilies, onions and broccoli florets until tender crisp, 3 minutes. Add sugar and soy, or Kejap Manis, the juice of orange and lime juice, and reserved beef. Toss to combine, 1-2 minutes more. Serve over rice with peanuts on top.
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