Ingredients
800 g beef top sirloin, thin sliced
1 cup SIDS RASPBERRY VINEGAR
2 tbsp orange juice concentrate
1 tsp SIDS SALT & PEPPER
1 tbsp soy sauce
1 cup long grain rice
2 cups water
¼ cup cornflour
2 tsp orange zest
3 tbsp grated fresh ginger
1½ tbsp minced garlic
8 broccoli florets, light steamed or blanched
2 cups rice bran oil, for frying
Directions
Lay beef strips out in a single layer on a baking sheet lined with paper towels. Dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, SIDS RASPBERRY VINEGAR, orange juice concentrate, SIDS SALT & PEPPER and soy sauce. Set aside.
Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, until rice is tender. Add more water at the end if necessary.
Heat oil in a wok over medium-high heat. Toss dried beef in cornflour to coat. Fry in small batches until crispy and golden brown then set aside. Drain all of the oil from the wok except about 1 tablespoon.
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 cook until thick and syrupy, about 5 minutes. Add beef and heat through, stirring to coat.
Serve immediately over steamed rice and garnish with broccoli.
