Cape Gazette
http://capegazette.villagesoup.com/p/1159924

Peppers Crispy Orange Beef

By PEPPERS | Mar 31, 2014
High River Sauces Rogue Moruga Blood Orange Scorpion Pepper Sauce

Ingredients

1 1/2 pounds beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
2 teaspoons High River Sauces Rogue Moruga Blood Orange Scorpion Pepper Sauce(CLICK TO BUY) (more or less depending on your heat tolerance)
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 1/2 tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

Directions
Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate,High River Sauces Rogue Moruga Blood Orange Scorpion Pepper Sauce (CLICK TO BUY), salt and soy sauce. Set aside.Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

 

Check out all of our great sauces and spices at http://www.peppers.com

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