INGREDIENTS:

• 1 lb sirloin steak, cut into thin strips
• ¼ cup cornstarch
• salt, to taste
• 1½ cups peanut oil, for frying
• ⅓ cup fresh orange juice
• ¼ cup seasoned rice wine vinegar
• 2 tablespoons orange marmalade
• 2 tablespoons soy sauce
• 2 tablespoons hot chili sauce (like sriracha)
• ½ tablespoon brown sugar
• 2 cloves garlic, minced
• ¼ teaspoon ginger, minced
• 3 green onions, green part only, chopped
• ½ red pepper, de-seeded, chopped
• orange zest, to garnish

INSTRUCTIONS:

1. 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.
2. In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.
3. Heat 1½ cups of peanut oil in a wok over medium-high heat.
4. In small batches, fry the steak in the oil until golden brown.
5. Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook for about a minute.
6. 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.
7. 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.