Crispy Orange Beef

(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.



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