Name: Crispy Orange Beef
Ingredients: 3 cups Canola oil; 1-1/2 lbs. Beef flank steak (sliced thin and seasoned with salt and pepper); 8 ounces Broccoli florets; 6 ounces Water chestnuts (sliced); 16 ounces Orange Szechuan Sauce; 1 package White rice pilaf; Garnish Sesame seeds (toasted); Garnish Scallions (sliced)

Recipe furnished by Chelten House Products, Inc.

Crispy Orange Beef

Servings: 4 Servings

Ingredients

3 cups Canola oil
1-1/2 lbs. Beef flank steak sliced thin and seasoned with salt and pepper
8 ounces Broccoli florets
6 ounces Water chestnuts sliced
16 ounces Orange Szechuan Sauce
1 package White rice pilaf
Garnish Sesame seeds toasted
Garnish Scallions sliced

Directions

Heat oil in a large pot with high sides until about 375 degrees.
Lightly coat the beef slices with cornstarch and shake off excess.
Shallow fry the coated beef in the hot oil until crispy. Remove and drain on paper towels.
Remove most of the oil from the pot and reheat.
Once hot, quickly stir fry the blanched broccoli and drained water chestnuts. Add the crispy beef and toss with the Orange Szechuan Sauce. Heat thoroughly and serve over white rice pilaf. Garnish with toasted sesame seeds and sliced scallions.
This recipe serves 4 to 5.