1 1/2 pounds stir-fry steak, sliced thinly
3 tbsp. soy sauce
6 tbsp. cornstarch
1 medium navel orange, peels grated and juiced
3 tbsp. brown sugar
1 tbsp. rice vinegar
1 1/2 tsp sesame oil
3 cloves garlic, minced
1 tsp. ginger
1/2 tsp. red pepper flakes
2 scallions, chopped
oil for frying
1.Place the beef in half the soy sauce and toss in cornstarch. Place on a wire rack over a cookie sheet and place in the freezer for 45 minutes to dry out the moisture in the meat.
2. In a bowl, place the orange zest, orange juice, remaining soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger and red pepper flakes. Stir well.
3. When the beef is ready, place oil in a deep skillet and heat. Place the beef strips in the oil and cook for about 5 minutes on each side. Take out and sit on a paper towel.
3. In a new saucepan, place the soy sauce mixture and beef, heating to a boil. Stirring continuously, mix well for about 3 minutes. Top with scallions if you choose.