3 Tbsp. peanut oil (can also use vegetable oil)
2 Tbsp. Corn starch
1/3 cup rice wine vinegar
1 tsp salt
1/3 cup white sugar
2 cloves garlic, minced
1 1" piece of ginger, peeled and minced
2 Tbsp. frozen orange juice concentrate
1 Tbsp. soy sauce
1 large head of broccoli, cut into small florets
Zest from one orange
2 Tbsp. fresh squeeze lemon juice
1 tsp crushed red pepper flake
2 cups, plus 1/4 cup Chicken stock
1 cup long grain rice
1/4 cup, plus 2 Tbsp. sliced scallions
Kosher salt and fresh cracked black pepper
In a heavy bottom pan heat 1 tablespoon of oil. Add rice and mix to coat completely. Heat rice for 2 to 3 minutes, stir. Add chicken stock (or water), scallions and salt. (Taste liquid, it should taste like soup.) Bring to a boil, then reduce heat to low, cover and cook for 10 to 12 minutes or until rice is tender and all liquid has been absorbed. Turn off heat and reserve covered.
In a small bowl whisk together orange juice concentrate, soy sauce, rice wine vinegar, sugar and salt; Set aside. Trim beef and slice into strips, lay out on a pan lined with paper towel. Season with salt and fresh black pepper. Toss with cornstarch and coat evenly.
Heat oil in a wok or large skillet over medium high heat until hot. (you should see the top of the oil start shimmer smoke lightly) add beef, turn heat to high and cook, stirring constantly, until know longer pink, 2 to 3 minutes. Add garlic and ginger, cook another minute. Add broccoli, stir and cook until just tender, about 3-4 minutes. Stir in reserved sauce, 1/4 cup chicken stock, orange zest, lemon juice and crushed red pepper flake. Cook, stirring until sauce thickens, about 2 minutes. Taste and correct seasoning with salt and pepper if needed.
Serve on a bed of the scallion rice and Enjoy!