I have started this thing where I am trying to use up sauces and such that I have just sitting around. I have had rice vinegar in my cabinet for awhile and it is time for it to get moving. Fortunately, I found this recipe. My advice it to chop, juice, and zest all ingredients before starting to cook. The way I made it, it wasn’t very spicy, but you could always leave the jalapeño seeds in or add in some chili peppers to spice it up.
1 T. oil (I used canola)
1 and 1/2-inch piece of fresh ginger, peeled and chopped
1 jalapeño, chopped (I easily removed the seeds with a grapefruit spoon)
2 T. orange zest from a navel orange
3 garlic cloves, minced
juice of the navel orange that you just zested
1/4 c. brown sugar
1/4 c. rice vinegar (not the seasoned kind)
1/4 c. soy sauce (make sure it’s gluten free if you are eating gluten free)
1 T. fish sauce (I know Thai Kitchen is gluten free- not sure about the others)
1 egg (I used 1 Ener-G egg which is 1 1/2 tsp of the powder plus 2 T. water)
1 T. cornstarch
1 pinch of sea salt
1 to 1 1/2 pounds of steak, cut into 1-inch slivers (I used sirloin steak I think, but flank or rib-eye would do also)
1/4 c. canola oil
1 bunch of green onion, sliced into one inch pieces with white and green parts separated
Heat oil in a 2-quart saucepan. Add in ginger, orange zest, and jalapeños. Stir for 1-2 minutes to heat them up, then add garlic. Stir for another 1-2 minutes. Add remaining sauce ingredients to the pan and stir well. Bring it to a boil and then reduce the heat and simmer while continuing to stir. Sauce should thicken and reduce a little.
In a medium bowl, make Ener-G egg (see directions on the box) if not using real eggs. Add in cornstarch and salt and stir well. Add sliced beef and mix well (I used my hands.) Heat the oil in a wok or large skillet. Add in beef and cook for 1-2 minutes on one side, add the white parts of the green onions, and then turn the beef over. It will be medium/medium-rare at this point. Cook until the outside of the meat is browned and then pour in sauce and green onions. Mix in steamed broccoli. Serve over basmati rice.