Servings: 6
Beef top sirloin
1 ½ lbs., sliced thinly
White sugar
1/3 cup
Rice wine vinegar
1/3 cup
Frozen orange juice concentrate
2 tbsp.
1 tsp.
Soy sauce
1 tbsp.
Long grain rice
1 cup
2 cups
¼ cup
Orange zest
2 tsp.
Fresh ginger
3 tbsp., grated
1 ½ tbsp.., minced
Broccoli florets
8, lightly steamed
2 cups, for frying
Orange Beef Stir-Fry
20 m
1 h 5 m
Ready in:
1 h 25 m
  1. Prepare a baking sheet and line it with paper towels. Lay the beef strips in one layer on the sheet.
  2. Cool them in the fridge for about half an hour.
  3. Combine the next five ingredients (from sugar to soy sauce) in a small bowl and set the mixture aside.
  4. Pour water in a medium saucepan and add rice. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes or until the rice becomes tender. If necessary, add some more water at the end.
  5. Take a wok or a large skillet and heat it over a medium-high heat. Toss the beef pieces in cornstarch to coat and then fry until golden brown and set aside.
  6. Remove all the oil from the wok except 1 tbsp. Add zest, ginger, and garlic and cook until fragrant or for about 1 minute.
  7. Add the sugar mixture to the wok, bring it to a boil, and cook for about 5 minutes or until thick and syrupy.
  8. Add beef and cook stirring until it’s heated through. Serve over the rice and garnish with broccoli.