Orange Beef (or Chicken!)

I love stir fry, and this one was amazing. It calls for top sirloin which can be a bit pricey, about 5.39/lb here. Well it just so happened to be on sale this week, and since I only needed one pound I didn't mind buying it. Did I mention our grocery store is attached to an open to the public meat processing plant? Don't feel like butchering your own deer or turkey? Well just drop it off here and pick it up later! The meat case is also stocked with interesting things like gizzards, fresh pig feet, and other things I'd prefer not to eat.

I never used fresh ginger before but it was really easy and smells great. You could probably substitute dried ginger. Rice vinegar is worth picking up. Its cheap and has a mild almost nutty smell. It isn't nearly as acidic as other vinegars.

• 1 pound beef top sirloin, thinly sliced (or chicken)
• 1/3 cup white sugar
• 1/3 cup rice vinegar
• 1/3 cup orange juice
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1/4 cup flour
• 2 teaspoons orange zest
• 2 tablespoons grated fresh ginger
• 1 1/2 tablespoons minced garlic
• 1/4 cup oil for frying

Directions

1. Cut beef into small inch pieces. Allow to sit in the refrigerator for 30 minutes. 
2. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
3. Heat oil in a wok  or large skillet over medium-high heat. Toss beef in flour to coat. Fry in the hot oil until crispy and golden brown; set aside.
4. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and simmer till thickens, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.