Beef. It’s something I do not eat often enough, but not necessarily on purpose. I just typically have a Sam’s Club stock-pile of frozen chicken breasts in the freezer and I’m a graduate student, which means I try to use things I already have to reduce grocery bills. However, I decided to splurge a little on some top sirloin for this dish especially since I rarely make a stir fry with anything other than chicken. Definitely worth it, so tasty! The fresh orange juice was key. And with only two people eating, leftovers meant lunch for the next three days, hooray! I love a good leftover meal. Although I do prefer reheating most things in a toaster oven instead of a microwave in order to retain some crunchiness (especially pizza), it still tastes great.
Leftovers-for-lunch tip: Divide up the leftovers into individual tupperware servings. Makes for an easy packed lunch before running out the door in the morning.
One more thing. I opted for brown rice instead of white – typical for me.
1-1/2lbs beef top sirloin, sliced into thin strips
1/4 cup cornstarch
2 cups oil (for frying)
1/3 cup white sugar
1/3 cup rice wine vinegar
1/3 cup fresh squeezed orange juice (took 1-1/2 oranges for me)
1 tsp salt
1 Tbsp soy sauce
2 tsp orange zest
1/2 tsp ground ginger
1-1/2 Tbsp garlic, minced
1 bunch green onions, sliced
Broccoli florets (cooked)
Brown rice (cooked)
- Coat beef strips with cornstarch and allow to sit for 30 minutes. In a small bowl mix sugar, rice vinegar, orange juice, salt, and soy sauce. Set aside.
- Heat oil in a deep fryer (or wok) to 375 degrees. Fry beef strips in batches until crispy and golden brown. Drain on paper towels. Set aside.
- Heat a couple tablespoons of oil in a wok, add orange zest, ginger and garlic, stir fry for 20 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until the mixture has thickened. Coat the beef strips with the sauce, top with green onions. Serve with broccoli florets and rice.
Source: Adapted slightly from Blog Chef