SPICY ORANGE BEEF

Steps:

• 1. In a small bowl, combine orange juice, vinegar, Hoisin sauce, chili paste, salt and 1 tablespoon sugar; set aside.
• 2. In a baggie large enough to hold the steak, toss with the cornstarch; seasoned with 1 teaspoon salt and pepper, set aside.
• 3. Bring a pot large enough to hold the broccoli to a rolling boil, salt it with 1 teaspoon of salt and blanch for maybe a minute or 2. Once the broccoli turns a bright green remove them and put it into ice water to stop the cooking. Drain in a colander and set aside. We like our vegetables with a little crunch but if you like your vegetables softer cook them for a minute or two longer. DO NOT THROW OUT THE BROCCOLI WATER. I'll explain in my notes.
• 4. In a wok or skillet, heat 1 tablespoon oil over medium/high heat. Add the sweet peppers, green onions and jalapeno pepper and cook for about 3 to 4 minutes, remove and set aside.
• 5. Get the pan very hot again, add another tablespoon of oil and shake off excess cornstarch from the meat and add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate. Repeat with remaining oil and remaining beef.
• 6. Cook rice according to package instructions; set aside.
• 7. Add the orange-juice mixture to the hot pan plus the 1 teaspoon of sugar {leave in any oil and bits from the steak} and cook over high heat until sauce thickens, 2 to 4 minutes or until it reduces to almost 1 cup. Then add the peppers/onions, stir and cook for about 2 minutes and return the beef to the hot pan; cook long enough to get the sirloin hot. The last minute of cooking the beef add the broccoli and stir to get it hot.
• 8. Serve over rice. Season with more salt and pepper if necessary.