1 ½ pounds beef top sirloin, thinly sliced
2 cups water
1 cup long grain rice
⅓ cup white sugar
⅓ cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 tablespoon soy sauce
1 teaspoon salt
2 cups oil for frying
¼ cup cornstarch
3 tablespoons grated fresh ginger
1 ½ tablespoons minced garlic
2 teaspoons orange zest
8 broccoli florets, lightly steamed or blanched
Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.
Meanwhile, bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.
Mix together sugar, rice vinegar, orange juice concentrate, soy sauce, and salt in a small bowl. Set aside.
Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon.
Add ginger, garlic, and orange zest to remaining oil in wok. Cook and stir briefly until fragrant. Pour in soy sauce mixture; bring to a boil and cook until thick and syrupy, about 5 minutes. Stir in fried beef and cook until heated through. Serve hot over steamed rice and garnish with broccoli.
