Step 1

Combine the orange juice, rice wine vinegar, orange marmalade, soy sauce, hot chili sauce, and brown sugar in a bowl. Mix well and set aside.

Step 2

In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.

Step 3

Heat the peanut oil in a wok over medium-high heat.

Step 4

In small batches, fry the steak in the oil until golden brown.

Step 5

Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook until fragrant, about 30 seconds to a minute.

Step 6

Slowly pour in the orange sauce mixture. Bring the sauce to a boil. Continue cooking until the sauce thickens, about 8-10 minutes. Add cornstarch slurry* if your sauce doesn’t seem to be thickening on its own.

Step 7

Add the steak for just 2 minutes or so, coating it in the sauce Serve immediately over rice or Chinese-style vegetables. Top with a generous amount of green onions, chopped red pepper to taste, and a bit of orange zest.