Served with rice and stir-fried vegetables, this dish has subtle flavors to allow the meat to shine and the orange to be present with each bite.
- 2 pounds of steak: sirloin, stir fry steak or skirt steak
- 2 tablespoons coconut aminos or soy sauce or gluten free soy sauce
- 1/3 cup arrowroot starch or corn starch
- 1 cup of oil, for frying (I used coconut oil)
- 2 tablespoons arrowroot or cornstarch
- 1/3 cup fresh orange juice
- 3 tablespoons molasses
- 1 tablespoon rice vinegar
- 3 cloves of garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup of orange rind, sliced very thin
- 1/4 cup green onion, chopped for garnish
- Red pepper flakes, optional
- Cut meat into bite size pieces. I tried to have my pieces about 1inch by 1.5 inches. Add coconut aminos or soy sauce to the meat pieces and toss. Add the starch and coat each piece of meat.
- Using a wire rack inside a cookie tray, spread the meat pieces out in a single layer. Freeze for 45 minutes. This helps to dry the meat out and make it crispy when fried.
- minutes before meat is done in the freezer, add oil to large cast iron pan or dutch oven. Bring oil to 375 degrees F.
- Line a bowl with a paper towel and start frying meat. Fry until golden brown on each side (about 3 minutes) You can add more oil if you want to coat the pieces and “fry”. I did more of a pan fry on mine and it worked out great. Remove pieces to paper towel and continue frying until all the meat is prepared.
- To prepare sauce-see below. Toss sauce with crispy beef pieces, add garnish and serve with rice.
- To serve sauce on the side: Combine sauce ingredients in a small sauce pan, whisk and bring to a boil. Reduce heat and simmer until thickened (about 3 minutes).
- To serve sauce over beef: Add ingredients to a small bowl and whisk. When all of the meat has been fried, remove oil and toss sauce into frying pan. Bring to a boil and then reduce heat for 3 minutes. Add beef pieces and stir to coat each piece with sauce.
- Category: Main
- Cuisine: Asian