Sweet n Sour Orange Beef

• 2 pounds Flank Steak
• 12 ounces, weight Smucker's Brand Sweet Orange Marmalade
• 2 teaspoons Rice Vinegar
• 1 Tablespoon Soy Sauce
• 4 Eggs
• 2 cups Flour
• 2 Tablespoons Sesame Seeds
• Vegetable Oil, For Frying
• Kosher Salt And Black Pepper To Taste
• Optional Garnishes: Orange Wedges, Chopped Italian Parsley

1. Slice steak into small, thin strips, season with salt and pepper and set aside.
2. Heat marmalade, vinegar and soy sauce in a small saucepan on medium heat.
3. When bubbly pour the mixture through a strainer into a bowl and then add it back into the pan, keeping it warm over low heat.
4. You can add half the pulp (from the strainer) back into sauce to give it a little texture if desired.
5. Beat eggs in a wide, shallow dish.
6. Do the same thing with the flour placing it in a separate shallow dish.
7. Dredge the beef in the eggs then add to the flour mixture coating each piece thoroughly.
8. Heat enough vegetable oil to cover beef strips halfway in a frying pan or wok over medium heat.
9. When oil is hot, add beef into the oil in small batches and fry it tossing to cook each side.
10. Add more oil if needed.
11. When meat is cooked through and the batter is golden brown remove it from the oil and drain on paper towels.
12. Repeat with the remaining steak.
13. When done, pour the remaining oil into the empty glass marmalade jar and return fried beef to pan, then pour orange sauce all over.
14. Stir to insure that each piece gets coated with the orange goodness.
15. Sprinkle sesame seeds over the top and garnish with orange slices and a sprig of parsley.
16. Serve with jasmine rice and Chinese greens.

flank steak, weight smucker, rice vinegar, soy sauce, eggs, flour, sesame seeds, vegetable oil, kosher salt, orange wedges

Taken from tastykitchen.com/recipes/main-courses/sweet-ne28099-sour-orange-beef-2/ (may not work)