- 4
Ingredients
- For The Sauce:
- 1 1/2 Pounds Flank Steak, Cut In 1/4 Inch Strips
- Salt And Pepper
- 1/2 Cup Cornstarch
- Vegetable Oil, For Frying
- 1 Tbls Sesame Oil
- 2 Small Onions, Cut In Small Cubes
- 2 Tsp Minced Garlic
- 1 Inch Fresh Ginger, Unpeeled & Thinly Sliced
- 1/2 Cup Orange Marmalade
- 1 Cup Low-Sodium Beef Broth, Divided
- 1 Tsp Low-Sodium Soy Sauce
- Dash Of Red Chili Sauce
- 10 Small Dried Thai Chiles
- 2 1/2 Tsp Cornstarch
- 1 Bunch Green Onions, Cut In Thin Strips For Garnish
- Rind From 1 Orange, Julienned, For Garnish
Preparation
Step 1
Season the flank steak strips with salt and pepper. Then toss them with cornstarch, shaking off any excess.
In a large frying pan, pour enough vegetable oil so as to cover the bottom by 1/4 to 1/2 inch. Heat the oil to 365 degrees F. Fry the steak strips, in batches. Do not crowd the pan. Drain the fried steaks on a paper towel. Keep aside.
Let’s make the sauce.
Over medium heat, heat the sesame oil in a frying pan. Add the onion cubes, garlic and thinly sliced ginger and cook until the onions and garlic are cooked or until fragrant. Do not let the onions and garlic brown. Add orange marmalade, 1/2 cup beef broth, soy sauce, a dash of red chili sauce and chiles. Bring everything to a boil. Reduce the heat and simmer for about 5 minutes. Meanwhile in a small bowl, mix cornstarch into remaining 1/2 cup beef broth. Now, stir in the cornstarch mixture into the simmering orange sauce. Turn up the heat to medium and simmer again for 3 to 5 minutes until sauce thickens.
Serve over a bed of fragrant jasmine rice garnished with green onion strips and fragrant orange rind julienne. Enjoy!