I wish the photo could capture how truly amazing this dish is! I know it doesn’t seem much to look at, but one bite and you’d be hooked. The crispy coating, the zing of orange with the dependable charm of beef are a powerful combination.
Just a few days after making this for the first time I had my family ask if I was making it again. I had found some inexpensive stew meat at the store and thought I’d see how it would do in this recipe. It was still delightful. I will definitely be making this again.
This recipe is also dairy (casein) free.
1 1/2 lbs beef sirloin, thinly sliced
1/3 cup sugar
1/3 cup rice vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon gluten-free soy sauce
1/4 cup cornstarch
2 teaspoons orange zest (finely grated orange peel)
2 tablespoons grated or minced ginger
1 1/2 tablespoons minced garlic
1-2 cups oil for frying
- Lay sliced beef strips on a plate lined with paper towels and allow to dry in the refrigerator for about 30 minutes.
- In a bowl or large measuring cup combine sugar, vinegar, orange juice concentrate, salt, and soy sauce. Set aside.
- Heat oil in a wok or frying pan on medium-high heat. Toss 3-4 beef strips in cornstarch to coat and then fry in hot oil about 30 seconds on each side, or until crispy and golden brown. Remove to paper towel and continue until all beef strips have been fried. (If you try and save time by frying more at once you will be disappointed. Ask me how I know.)
- Remove all but 1 tablespoon of oil from the pan and add the zest, ginger, and garlic. Saute 1-2 minutes, than add the soy sauce mixture. Bring to a boil and cook until sauce thickens and becomes slightly syrupy. Add crispy beef strips to the sauce and stir to coat evenly. Serve immediately over steamed rice.