Very good, everyone liked this one. I found frying the meat a bit tedious, but it was very simple to put together otherwise. I ended up using some very thinly sliced beef from the Asian grocery store. I think it's normally meant to be for hotpot/shabu-shabu. I think it was probably a bit too thin for this dish. If I did it again, I'd slice my own. That'd probably make the dredging and frying a bit less annoying too.

Orange Beef

Slightly adapted from The Woks of Life

Ingredients

Beef

• 350g thinly sliced beef (flank steak or top sirloin)
• 1 Tbsp. water
• 2 tsp. cornstarch
• 2 tsp. orange juice
• 2 tsp. oil
• 1 tsp. oyster sauce
• 1/4 tsp. baking soda
• 1/8 tsp. five-spice powder

Sauce

• 1/3 c. warm water
• 1 Tbsp. sugar
• 1 Tbsp. orange marmalade
• 1/3 c. orange juice
• 3 Tbsp. light soy sauce
• 2 tsp. Shaoxing wine
• 1/4 tsp. sesame oil
• 1/8 tsp. white peppercorns, ground

Everything Else

• 1/3 c. oil
• 1/4 c. + 1 Tbsp. cornstarch, divided
• 1/2 tsp. coarse sea salt
• 3-4 c. broccoli florettes
• 2 slices ginger
• 4-7 dried red Thai, arbol, or cayenne chilies
• 5 pieces dried Mandarin orange peel (~4cm each)
• 1 star anise
• 1-2 cloves garlic, minced
• 1-2 green onions, chopped
• 1 Tbsp. water

Directions

Beef

1. Slice the beef and combine it with the water, cornstarch, orange juice, oil, oyster sauce, baking soda, and five-spice powder.
2. Mix well, cover, and chill for 1-2 hours.

Sauce

1. Combine the water, sugar, and marmalade and stir until dissolved.
2. Add the orange juice, soy sauce, wine, sesame oil, and white pepper and mix well. Set aside.

Everything Else

1. Heat oil in wok over medium-high heat.
2. Use 1/4 c. of the cornstarch to dredge the beef.
3. Immediately fry the beef in the hot oil. Cook ~45-60 seconds per side. Set aside.
4. After frying the beef, pour all but 1 Tbsp. of the oil off.
5. Meanwhile, bring 4 c. of water to a boil.
6. Add 1/2 tsp. of salt and 1/2 Tbsp. of oil to the water. (I just used some residual beef frying oil for this.
7. Add the broccoli and boil for 45-60 seconds.
8. Drain the broccoli and set aside.
9. Heat wok (with residual 1 Tbsp. of frying oil) over medium-low heat.
10. Add the ginger, chilies, orange peel, and star anise and cook for ~1 minute.
11. Add the garlic and green onion and cook for another 30-60 seconds.
12. Stir in the sauce.
13. Bring to a simmer over medium heat.
14. Make a slurry out of the water and the remaining 1 Tbsp. of cornstarch.
15. Stir the cornstarch slurry into the sauce and cook until thickened.
16. Add the beef and broccoli and stir to coat with sauce.
17. Serve immediately!