3 pounds flank steak, boneless sirloin, or round steak, cut into thin strips
1∕3 cup cornstarch
1/3 cup tablespoons tamari or soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons honey
3 teaspoons toasted sesame oil
2 teaspoon red pepper flakes (adjust to taste)
1∕2 cup water
1/2 – 3/4 cup cooking oil
8 garlic cloves, minced
2 tablespoons grated fresh ginger
1∕4 cup minced orange peel, pith removed
8 scallions, white and green parts, thinly sliced
steamed rice, for serving
orange peel, thinly sliced, for garnish
Toss beef with cornstarch to evenly coat. Refrigerate for 30 minutes. In the meantime, in a small bowl, combine the soy sauce, tamari, hoisin sauce, honey, sesame oil, red pepper flakes, and water. Set aside.
In a wok or heavy skillet, heat the canola oil. Fry the beef, in batches, until browned, about 3 minutes each batch. Remove and let drain on paper towels.
Drain all but 2 tablespoons oil from the wok. Heat the oil over medium heat and add the garlic, ginger, orange peel, and scallions and stir-fry for 5 minutes. Add the beef and stir in the sauce. Raise the heat to medium-high and stir until sauce thickens. Serve over steamed rice with the orange slices on top.