This dish is great for Chinese New Year, or any day when you want to swap out your takeout for a tastier, at-home version that is sure to impress!
- 1 pound sirloin steak, cut into thin strips
- 1/4 cup cornstarch, divided
- salt, to taste
- 1 to 1 1/2 cups peanut oil, for frying
- 1/3 cup fresh orange juice
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons orange marmalade
- 2 tablespoons soy sauce
- 2 tablespoons hot chili sauce (like sriracha)
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, minced
- 3 green onions, green part only, chopped, to garnish
- Birds eye chilis or other red chilis, chopped, to garnish
- Fresh orange zest, to garnish
- Combine the orange juice, rice wine vinegar, orange marmalade, soy sauce, hot chili sauce, and brown sugar in a bowl. Mix well and set aside.
- In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.
- Heat the peanut oil in a wok over medium-high heat.
- In small batches, fry the steak in the oil until golden brown.
- Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook until fragrant, about 30 seconds to a minute.
- Slowly pour in the orange sauce mixture. Bring the sauce to a boil. Continue cooking until the sauce thickens, about 8-10 minutes. Add cornstarch slurry* if your sauce doesn’t seem to be thickening on its own.
- Add the steak for just 2 minutes or so, coating it in the sauce Serve immediately over rice or Chinese-style vegetables. Top with a generous amount of green onions, chopped red pepper to taste, and a bit of orange zest.
*To make a slurry, mix one tablespoon cornstarch and one tablespoon cold water in a bowl. After it is well mixed, you can add it to your sauces to thicken them up!