Cooking Instructions
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Step 1
Mince the
Garlic (1 1/2 cloves)
and grate the
Fresh Ginger (20 g)
Step 2
Cook the
White Rice (185 g)
according to package instructions. Cut
Broccoli (1 head)
into small florets and steam or boil them until tender.
Step 3
Put the
Sirloin Steak (680 g)
on a paper towel lined baking sheet and refrigerate for 30 minutes.
Step 4
In a small bowl, combine the
Just Jan’s® Tangerine Marmalade (60 g)
,
Granulated Sugar (65 g)
Rice Vinegar (80 mL)
,
Salt (6 g)
and
Soy Sauce (15 mL)
Set aside.
Step 5
Toss the Thinly Sliced Sirloin in
Corn Starch (25 g)
and
Water (480 mL)
Step 6
Heat
Vegetable Oil (360 mL)
in a wok or deep skillet over medium high heat. Fry the Thinly Sliced Sirloin in small batches until crispy and golden brown; set aside.
Step 7
Drain all of the oil from the pan except for about a tablespoon. Add Ginger and Garlic. Cook briefly until fragrant. Add the soy sauce mixture to the pan and bring to a boil.
Step 8
Cook until thick and syrupy for about 5 mintues. Add beef and heat through, stirring to coat.
Step 9
Serve on top of Rice and Broccoli.
