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Ingredients
3 sirloin steaks, trimmed and thinly sliced
Clabber Girl Cornstarch - gluten free
5 tablespoons San J Tamari Soy Sauce - gluten free
¾ cup A Taste of Thai Sweet Chili Sauce - gluten free
1 large navel orange - juiced
2 green onions, sliced
cooking oil
1 teaspoon grated ginger
black pepper
Instructions
- Pat dry the beef with paper towels and sprinkle cornstarch and coat nicely. Shake off excess cornstarch.
- Heat wok with about 3 inches of cooking oil over medium high heat. Cooking in batches, fry the beef for 4 to 5 minutes until crispy then transfer to a plate with paper towels.
- In a medium bowl, combine chili sauce, soy sauce, ginger, and orange juice. When you're done frying discard the oil and return to heat. Pour the sauce mixture and simmer for few minutes until lightly thickened. Return the beef and stir to coat.
- Season with black pepper. Garnish with green onions. Serve
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