(the picture does not do this justice)
Besides the fact that this tasted great- the best part of this meal is that Dave made it for me!
1 1/2 pounds flank steak, cut into 1 inch strips
1/2 cup all purpose flour
Vegetable oil for frying
1 teaspoon bottled minced garlic
1/2 cup orange marmalade
1 cup low sodium Beef Broth
10 small dried Thai chiles
1 teaspoon low sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
Salt & Pepper
Season flank steak strips with salt and pepper, then toss with floue. Shake off excess. In a large skillet, heat 1/4 to 1/2 inch vegetable oil to 365 degrees F. Working in batches, fry flour-coated steak strips until golden brown, about 3 to 4 minutes. (do not crowd pan) Drain on paper towels. Set aside and keep warm.
For sauce, in a medium saucepan over medium heat, saute garlic in canola oil until fragrant. (do not let garlic brown) Add orange marmalade, 1/2 cup beef broth, the chiles, and soy sauce. Bring to a boil; reduce heat and simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 beef broth. Stir cornstarch mixture into simmering sauce. Return to simmer for 3 to 4 minutes until sauce thickens. Pour sauce over beef and serve.