Crispy Orange Beef and Broccoli

Summer is finally here and that means I actually have some time to devote to my food pages. I decided to start off the season with something that captures summer. It has fruit and heat. It is also my third iteration of this type of recipe. The spicy orange theme of quasi-Chinese food is always a favorite in my house. This particular recipe is a cut down version of my Too Damned Easy Spicy Orange Chicken and Broccoli.  This version is actually a bit simpler.  As always, notes are in blue.

Crispy Orange Beef and Broccoli

Ingredients

• 1 pound beef stew meat, sliced thin (leave the meat a bit frozen when slicing to make things easier for you)
•  4 tablespoons vegetable oil
• Corn starch
• 1/2 pound frozen broccoli, thawed (fresh will work, too. You'll just need to chop it up into smaller pieces)
• 2 tablespoons soy sauce
• 1 cup orange marmalade
• 2 teaspoons Sriracha hot sauce (use less if you're a big baby, or more if you're a sexual powerhouse, just like me)
• 4 green onions, sliced diagonally , for garnish

Directions

1. In a large wok (or pan or whatever), heat the oil over medium high heat.
2. In a large bowl, pour in some corn starch. Dredge the beef in the corn starch so all the pieces are evenly coated.
3. Once the oil is hot, working in batches, fry the beef until crispy, about 3-5 minutes per batch. Remove each batch to a paper towel to drain excess oil.
4. When the beef is done, turn down the heat to medium and add the soy sauce. 
5. When the soy sauce begins to bubble, add the marmalade and Sriracha. Stir constantly until the sauce is completely mixed. Let it simmer for about 3 minutes.
6. Add the beef back to the pan and stir to coat.
7. Add the broccoli and stir to coat. Cook for another 4-5 minutes or until the broccoli is the consistency you like.
8. Serve over rice and garnish with the green onion.

Bonus: What booze to have with this

• The Wife recommends Redd's Cranberry Ale
• I suggest a Chardonnay in the $3-5 range. 

Good Times!