Crispy Orange Beef

Directions:

Slice your steak into thin strips. Refrigerate slices while you prepare your remaining ingredients. Lightly steam your broccoli florets and set off to the side. In a bowl, combine sugar, wine, orange juice, chicken broth, soy sauce, sesame oil and hoisin sauce. When blended, set aside. Now take your beef strips and toss them in the cornstarch, coating them evenly.

Heat about 2 tablespoons of peanut oil (adjust according to pan size) in your wok or frying pan. Fry the beef strips until brown and crispy, add oil when needed. Remember not to overcrowd the pan. Remove crispy beef strips from pan and place on paper towels to drain. Repeat this process until all your beef strips are crispy and brown. Reserving a small amount of oil, clean out your pan or wok before moving on to the next step.

Add back in the oil you reserved, then add your red chiles to the wok or pan and toast until blistered. Once the peppers are done, set them aside in a small bowl, then add the orange zest (peel), grated ginger, minced garlic for about 15-30 seconds until fragrance is apparent (careful not to burn the garlic) then pour in the sauce mixture and add the red chiles back in. Bring ingredients to a boil and cook for about 5 minutes until the sauce is thickened. Add in your broccoli and beef with the sauce and stir to completely coat the beef.

Serve on a bed of steamed rice and garnish with sliced green onion.