Crispy Orange Meat

Ingredients :-
Original recipe makes 6 servings 1 1/2 pounds meat top sirloin, thinly sliced 1/3 cup white sugar 1/3 cup rice wine vinegar 2 tablespoons frozen orange juice concentrate 1 teaspoon salt 1 tablespoon soy sauce 1 cup long grain rice 2 cups water 1/4 cup cornstarch 2 teaspoons orange zest 3 tablespoons grated fresh ginger 1 1/2 tablespoons minced garlic 8 broccoli florets, lightly steamed or blanched 2 cups oil for frying

Directions :-
Lay meat strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
Heat oil in a wok over medium-high heat. Toss dried meat in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add meat, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.
ALM Group