Yang-Yang Crispy Beef

• Steak
• peanut oil, for frying
• 1 lb sirloin steak, pounded 1/4-inch thick and finely sliced into strips
• 3 tablespoons cornstarch
• sea salt
• Sauce
• 1/2 cup sweet chili sauce
• 2 tablespoons light soy sauce
• 1 orange, juice and zest
• 1 head romaine lettuce, shredded
• 1/2 cucumber, sliced in half, seeds removed, thinly sliced into half moons
• 1 -2 tablespoon rice wine vinegar
• 1 large scallion, thinly sliced on the bias, for garnish

1. For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
2. Place beef strips in a large bowl and add 2 T. cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 T. cornstarch right before frying and toss to coat.
3. Fry the beef in 2 to 3 batches until golden, 4-5 minutes. Drain on paper towels and season with sea salt.
4. For the sauce: Set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. Toss the beef in the sauce to coat thoroughly.
5. Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

peanut oil, sirloin steak, cornstarch, salt, sauce, sweet chili sauce, soy sauce, orange, romaine lettuce, cucumber, rice wine vinegar, scallion

Taken from www.food.com/recipe/yang-yang-crispy-beef-495759 (may not work)