Ingredients

• 3 cups white rice
• 1 1/4 pounds beef chuck steak
• 1/2 cup canola oil
• 1/4 cup cornstarch
• 3/4 cup orange marmalade
• 1 tablespoon chopped garlic
• 2 tablespoons white vinegar
• 1 tablespoon peeled and chopped ginger
• 2 tablespoons soy sauce
• 1/2 cup orange juice
• 1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds

Instructions

1. Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
2. Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
3. Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
4. In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.