1.5 lbs sirloin steak
3 tsp. soy sauce
6 tsp. cornstarch
1 softball sized navel orange
3 tsp. molasses
2 tsp. brandy or red wine
1 tsp. rice vinegar
1.5 tsp. sesame oil
1 jalapeño, inner seeds and ribs removed, thinly sliced
3 garlic cloves, minced
1 tsp. freshly grated ginger
1/2 tsp. red pepper flakes
2 scallions, chopped (for garnish)
vegetable oil, for frying

Cut the beef into thin slices, about 1/4 inch thick. Toss the beef with 1 tsp. soy sauce. Next, sprinkle the beef evenly with the cornstarch and mix well. Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 45 minutes. This will help our beef get crispy later on, because the freezer dries the surface moisture on the meat. Use a vegetable peeler to peel off about 10 zest strips from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part. Thinly slice the orange peels into long strips. Cut the orange in half and juice it, measuring out 1/4 C. juice and placing it in a bowl. Add the other 2 tsp. soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil to the orange juice, and whisk to combine. Set the liquid aside. Heat up a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels. Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time, for about 3 minutes, making sure to stir gently so the beef doesn’t stick together. After 3 minutes the beef will be golden brown and crispy, and you can remove it to the paper towels to drain. Cook the remainder of the beef. Heat up a large skillet over medium heat, and add 1 tsp. vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes. Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds (no longer, or the garlic will burn). Add the soy sauce mixture to the pan, then add all of the beef. Stir to coat in the sauce. Garnish with the chopped scallions and serve with rice or desired side dish. Enjoy!