Mince the Garlic (1 1/2 clove) and grate the Fresh Ginger (3 tablespoon)
Cook the White Rice (1 cup) according to package instructions. Cut Broccoli (1 head) into small florets and steam or boil them until tender.
Put the Sirloin Steak (1.5 pound) on a paper towel lined baking sheet and refrigerate for 30 minutes.
In a small bowl, combine the Just Jan’s® Tangerine Marmalade (3 tablespoon), Granulated Sugar (1/3 cup) Rice Vinegar (1/3 cup), Salt (1 teaspoon) and Soy Sauce (1 tablespoon) Set aside.
Toss the Thinly Sliced Sirloin in Corn Starch (1/4 cup) and Water (2 cup)
Heat Vegetable Oil (1 1/2 cup) 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.
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.
Cook until thick and syrupy for about 5 mintues. Add beef and heat through, stirring to coat.
Serve on top of Rice and Broccoli.