Orange Beef

Ingredients

• 1½ lb flank steak
• ½ cup cornstarch
• 1 egg
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• ½ cup orange juice
• 1 tbsp orange zest
• ¼ cup brown sugar
• 1 tbsp ginger
• 2 clove garlic
• ½ tsp red pepper flakes (optional)
• 1 tsp sesame oil
• 2 cup vegetable oil
• 2 green onions (optional)
• 2 cup white rice (optional)

Steps

1. Slice the flank steak against the grain into thin strips. In a bowl, whisk the egg and toss the beef strips with the egg and 1/4 cup of cornstarch until coated.
2. In a separate bowl, whisk together the soy sauce, rice vinegar, orange juice, orange zest, brown sugar, minced ginger, minced garlic, and red pepper flakes (if using) to create the orange sauce.
3. Heat vegetable oil in a large wok or deep skillet over medium-high heat to 350°F (175°C). Fry the beef in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.
4. Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the orange sauce mixture to the wok and bring to a simmer, stirring constantly until it thickens slightly, about 2-3 minutes.
5. Return the fried beef to the wok and toss to coat evenly with the sauce. Stir in the sesame oil.
6. Garnish with sliced green onions, if desired. Serve immediately over steamed white rice.