Orange Beef & Rice Bowl
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  • 1 1/2 lbs beef top sirloin, thinly sliced
  • 1 cup Orange Sauce (KG5014HG)
  • 2 cups cooked long grain rice, held warm
  • 2 cups oil for frying
  • 1/4 cup green onions, sliced on the bias
  • 3 tbsp grated fresh ginger
  • 1 1/2 tbsp minced garlic
  • 2 tsp orange zest
  • 8 broccoli florets, lightly steamed


  1. Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.
  2. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon.
  3. Add ginger, garlic and orange zest to remaining oil in wok and stir fry for 30 seconds.
  4. Add Orange Sauce (KG5014HG) and heat thoroughly.
  5. Add beef and green onions.
  6. Toss until well coated.
  7. Served family style over rice & garnish with broccoli florets.