- 1 tablespoon cornstarch
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 1/4 cup orange marmalade
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons vegetable oil
- 1 pound beef sirloin steak, sliced thinly across the grain
- 1 tablespoon finely chopped orange zest
- 2 cloves garlic, minced
- 3/4 teaspoon ground ginger
- 3 green onions cut into 1-inch pieces
- Mix cornstarch, broth, soy, sherry, marmalade and pepper flakes.
- Heat oil in a large skillet or wok over medium-high heat. When wisps of smoke start to rise from the pan, stir-fry steak in 2 batches, cooking until well-browned, about 3 minutes per batch. Return steak to skillet; add orange zest, garlic and ginger; stir-fry until fragrant, about 1 minute.
- Pour broth mixture over beef and stir constantly to blend. Bring to a boil and cook until sauce thickens and flavors blend, about 2 minutes. Stir in green onions and serve hot.