- Cook Time
- Prep Time
- Serves 4 to 6Servings
- 2 (6-ounce) rib-eye or sirloin steaks
4 tablespoons cornstarch
vegetable oil, for frying
- 1 hot red chili, seeded and thinly sliced
2 cups cooked Jasmine rice
1/4 cup reduced sodium soy sauce
1/4 cup brown sugar, packed
- 1/4 cup sugar
2 tablespoons freshly squeezed orange juice
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 green onion, thinly sliced
Heat vegetable oil in large skillet or wok over medium heat. In large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to stockpot.
Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to paper towel-lined plate.
In medium saucepan over medium heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.
Serve immediately, garnished with sesame seeds and green onion, with Jasmine rice.