Crispy Orange Beef w/Broccoli!

Ginger root tends to be pricey...for a root. So keep it in the freezer and just take it out whenever you might need it!

I thinly sliced an entire flank steak and Marty graciously fried it up in veggie oil as it splattered all over the kitchen. Ouch!

This is the orange, delicious sauce.

Add the sauce and broccoli...

..and serve over Jasmine rice...ta-da! This meal was SERIOUSLY the best "take-out" food I have ever had. Please, please try this recipe!!

- 3 cups white rice (I prefer jasmine rice)
1 1/4 pounds beef chuck steak (I used a flank steak)
1/2 cup canola oil (I used vegetable oil)
1/4 cup cornstarch
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons white vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons soy sauce
1/2 cup orange juice
1 head broccoli, cut into florets

Cook the rice according to package directions.
Thinly slice the meat, about 1/4 inch thick, across the grain. Cut the slices into 3-inch long strips.
Heat the oil in a wok or large skillet (much easier using a non-stick!). Toss the beef in the cornstarch and shake off the excess. Fry the beef in batches in the hot oil, until crispy and golden. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the left over oil.
In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the pan, over medium high heat and cook for 2 minutes. Stir in the broccoli and cook until slightly tender and the sauce is thick. Stir in the beef and transfer to a bowl, served over the rice.