Categories: Asian

Ingredients

• 1 1/2 lb. beef top sirloin
• 1 1/2 cups water
• 2/3 cup long grain rice
• 2/3 cup sugar
• 2/3 cup rice wine vinegar
• 1/4 cup frozen orange juice concentrate
• 2 tbsp soy sauce
• 1 tsp salt
• 1/4 cup cornstarch
• 2 cups oil, for frying
• 3 tbsp grated fresh ginger
• 1 1/2 tbsp minced garlic
• 2 tsp orange zest, plus more for garnish
• 1 pkg. frozen steamable broccoli florets, cooked
• Sesame seeds

Directions

1. Freeze beef until firm, about 1 hour. Thinly slice, then arrange on a paper towel-lined baking sheet and chill 20 minutes.

2. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low; simmer, covered, until rice is tender, about 20 minutes. Whisk together sugar, rice vinegar, orange juice concentrate, soy sauce and salt in a small bowl.

3. Coat beef with cornstarch, shaking to remove excess. Heat oil in a wok over medium-high heat. Working in batches, fry beef until crispy and golden brown, about 2 minutes per batch. Transfer to a paper towel-lined plate.

4. Drain all but 1 tbsp oil from wok. Stir in ginger, garlic and orange zest; cook, stirring, until fragrant, about 30 seconds. Add soy sauce mixture and bring to a boil. Cook until thick and syrupy, about 5 minutes. Add beef, stirring to coat, and cook until heated through. Serve over rice with broccoli. Garnish with zest and sesame seeds.

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