INGREDIENTS: 1 1/2 pounds stir fry steak slices (pre-sliced) or sirloin steak
3 tbsp. low-sodium soy sauce
6 tbsp. cornstarch
1 medium-sized navel orange
3 tbsp. molasses
1 tbsp. rice vinegar
1 1/2 tsp. sesame oil
1 jalapeño, de-seeded and thinly sliced
3 garlic cloves
1 tsp. freshly grated ginger
1/2 tsp. red pepper flakes
2 scallions, chopped (for garnish)
4 cups or 1 quart of canola oil
2. In the meantime, using a vegetable peeler, peel the outer zest of the orange into long strips then slicing them into thinner strips. Cut the orange in half and juice it until you get ¼ cup of fresh orange juice.
3. Place the orange zest strips, orange juice, the remaining 2 tbsp. of soy sauce, molasses, rice vinegar, sesame oil, jalapeño slices, garlic, ginger, and red pepper flakes in a medium bowl and whisk to combine.
4. When ready, heat up a canola oil in a large, heavy-bottomed pot, such as a dutch-oven, to 375 degrees Fahrenheit. Set up a large plate lined with two layers of paper towels.
5. Once the fryer has reached the correct temperature, gently place ⅓ of the beef into the pot. You don’t want to place all of it at once or else it’ll drop the temperature too low and you don’t want the beef strips to clump
6. Fry the beef strips for about 3 minutes. They will be a nice golden brown. Remove with slotted spoon or spider strainer and place onto lined plate. Repeat until all the beef strips have been fried.
7. In a large skillet over medium high heat, add the soy sauce mixture with the orange zest strips to the pan. Bring to a boil then lower the heat to a simmer and cook for about 3 minutes. Remove from heat then add the fried beef strips to the pan and toss to coat evenly.
8. Serve warm over white rice and enjoy!Read full preparation method